Description
A quick and flavorful garlic chicken stir-fry with broccoli that is perfect for a weeknight dinner. Tender chicken pieces coated in a savory garlic sauce, paired with crisp-tender broccoli, all served over a bed of rice.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
For the Broccoli:
- 3 cups broccoli florets
Other Ingredients:
- 3 tablespoons olive oil (divided)
- 4 garlic cloves (minced)
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ teaspoon black pepper
- 1 teaspoon sesame oil (optional)
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Cook the Chicken: In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken, season with black pepper, and cook for 5–6 minutes until golden and cooked through. Remove chicken from the pan and set aside.
- Sauté the Broccoli: In the same pan, add the remaining 1 tablespoon of olive oil and sauté the broccoli for 3–4 minutes until crisp-tender.
- Prepare the Sauce: While the broccoli cooks, whisk together the soy sauce, honey, garlic, cornstarch, and water in a small bowl.
- Combine and Cook: Return the chicken to the pan, pour the sauce over everything, and stir to coat. Cook for another 2–3 minutes, or until the sauce thickens.
- Finish and Serve: Drizzle with sesame oil if using and garnish with sesame seeds and green onions. Serve hot over rice, quinoa, or on its own.
Notes
- For added spice, stir in a pinch of red pepper flakes or a splash of sriracha.
- Frozen broccoli can be used—just steam it before adding to the skillet.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 7g
- Sodium: 610mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
