This fast and easy
one-pot chicken and broccoli recipe is coated in a sweet and savory sauce with plenty of ginger and garlic for a weeknight dinner that beats take-out. This dish comes together in 20 minutes with minimal prep work; plus, it’s a total crowd-pleaser. Here are some tips on how to make it.
The ingredients:
You may already have most of the ingredients for this quick stir-fry at home. The sauce is made with low-sodium chicken broth (bonus points if it’s homemade!) and soy sauce. If you only have full-sodium broth and/or soy sauce at home, no worries. You can substitute your chicken broth with some water to make sure the stir-fry isn’t too salty. As for full-sodium soy sauce, just use slightly less, and remember that you can always add more to taste. The cornstarch is a must, as it thickens the sauce so it coats the veggies and chicken to ensure every bite is fully saturated in flavor. You can use chicken breasts or thighs for this stir-fry, but chicken thighs tend to be more flavorful, as they’re slightly higher in fat. The fat also helps keep the meat nice and moist.
Variations:
If you’d like to add some diversity to this dish, you can replace some of the broccoli with other veggies. Bell peppers, onions, snap peas, green beans, or even asparagus would all work well. The key to adding any vegetables to this dish is to cut them into equally sized pieces. This way, the dish will cook at the same time and you won’t end up with any undercooked, crunchy veggies or any wilted and sad bites.
Serving ideas:
The classic way to serve this dish is over fluffy white or brown rice. If you’re out of rice, another starch, such as quinoa, farro, or rice noodles would work well.
Storage:
You can keep leftover chicken and broccoli in an airtight container in the refrigerator for up to 4 days.
Did you make this recipe? Let us know how it went in the comments!