Are you looking for recipes for chicken with broccoli that taste great, but don’t require a culinary degree? Maybe you’re a beginner cook or your kids are tired of the same old chicken and broccoli dish. So I am going to share 5 recipes for chicken with broccoli that are quick and easy to make along with some short tips for making them better.
CHICKEN AND BROCCOLI STIR FRY
This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in 30 minutes!
There’s nothing better than a good stir fry, I always make honey garlic chicken stir fry, teriyaki shrimp and this easy chicken and broccoli dish.
There’s nothing better than a quick and easy dinner recipe for when you don’t have a lot of time to cook, and this chicken and broccoli stir fry definitely fits the bill. This dish tastes like something you’d order at a Chinese restaurant, except it’s better for you (and cheaper!).
HOW DO YOU MAKE CHICKEN AND BROCCOLI STIR FRY?
This recipe starts with broccoli and mushrooms, which are sauteed to tender perfection along with some garlic and ginger. After the veggies are cooked through, the chicken goes into the pan to brown. The final step is an easy sauce which gets poured over the chicken and vegetables to simmer. Add some steamed rice on the side and dinner is served!
HOW DO YOU COOK CHICKEN FOR STIR FRY?
The best way to cook chicken for stir fry is to season it with salt and pepper, then sear it in oil in a hot pan until browned and cooked through. Be careful not to overcrowd your pan; if you add too much meat at once, the chicken will steam instead of brown.
WHAT KIND OF SAUCE DO YOU PUT IN A STIR FRY?
Most stir fry sauces are made with soy sauce, garlic, and other seasonings such as sesame oil, ginger, rice vinegar, chicken broth or chili sauce. One important component of stir fry sauce is a thickening agent, such as cornstarch. A thicker sauce will cling better to your chicken and vegetables. This recipe calls for oyster sauce, which is a salty Asian sauce that can be found in the ethnic aisle of most grocery stores. If you can’t find oyster sauce or prefer not to use it, you can substitute hoisin sauce.
TIPS FOR CHICKEN AND BROCCOLI STIR FRY
- I like to start a pot of rice at the same time as I start my chicken stir fry – the rice will be done at the same time as your meat and veggies and you’ll have a complete meal in 30 minutes.
- Not a fan of mushrooms? You can add more broccoli instead, or try some sliced carrots.
- This recipe can easily be doubled and is a great meal prep option.
- For a different flavor, you can use shrimp or even thinly sliced flank steak instead of the chicken.
My family has already requested that I make this chicken and broccoli stir fry again soon, I think next time I may switch out the mushrooms for bell peppers to add a little variety – that’s the beauty of this type of dish, it’s so easy to customize to your personal taste!
CHICKEN AND BROCCOLI STIR FRY VIDEO
Chicken and Broccoli Stir Fry
This recipe for chicken and broccoli stir fry is a classic dish of chicken sauteed with fresh broccoli florets and coated in a savory sauce. You can have a healthy and easy dinner on the table in less than 30 minutes!
CourseMain
CuisineAsian
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings servings
Calories308kcal
INGREDIENTS
- 1 pound boneless skinless chicken breast cut into 1 inch pieces
- 1 tablespoon + 1 teaspoon vegetable oil
- 2 cups small broccoli florets
- 1 cup sliced mushrooms if you don’t like mushrooms you can add more broccoli instead
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- 1/4 cup oyster sauce
- 1/4 cup low sodium chicken broth or water
- 1 teaspoon sugar
- 2 teaspoons toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- salt and pepper to taste
INSTRUCTIONS
- Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
- Add the ginger and garlic to the pan and cook for 30 seconds more.
- Remove the vegetables from the pan; place them on a plate and cover.
- Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer – you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
- Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
- Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, with rice if desired.
ONE-PAN CHEESY CHICKEN, BROCCOLI, AND RICE
One-Pan Cheesy Chicken, Broccoli, and Rice is a cheesy, easy dinner loaded with simple ingredients like chicken, rice, and broccoli. This dish is perfect for a busy weeknight when things are hectic. Only one dish to clean for this satisfying one-pan dinner recipe.
ONE-PAN DINNERS
I’m a little late to the one-pot, one-pan party. I don’t know why I’ve been resistant but with food trends, I’m either really early or really late to try them.
For example, I think I was the last person in the world to eat quinoa.
EASY DINNER!
One-Pan Cheesy Broccoli, Chicken and RicePlay Video
And cookie butter…, just had my first taste ever yesterday.
Subconsciously I was trying to avoid it because it’s one of those things that I knew I would find myself elbow deep in before realizing the whole jar was gone.
Move over Nutella, cookie butter is the hot ticket in town now (thanks Heather for buying me a jar).
Anywhoooo, back to one-pan dishes. I feel no reason to ever make anything in more than one pan now.
Which is why I made this One-Pan Mexican Rice Chicken yesterday. I loathe dishes. This is a trend I plan on hanging on to for a while.
EASY DINNERS
To be honest, I wasn’t planning on sharing this dish, which is why there aren’t any step-by-step shots. But I have your back y’all. Easy dinners are hard to come by so I had to share. Especially chicken dinners (like these Baked Chicken Chimichangas).
I made it purely out of necessity trying to keep my house clean for 12 hours before I had to host Bunko so I looked up one-pan dishes so that I could keep my kitchen clean and still feed my family.
After I made it, it looked so pretty so I snapped a couple of pictures just in case. I found this recipe over at No. 2 Pencil. She has a ton of one-pot recipes that you guys should check out.
Broccoli is one of the few vegetables my whole family loves so I knew it would be a hit and it was. If broccoli isn’t a vegetable your family loves you can use spinach or asparagus.
This is the kind of chicken recipe that sits in your back pocket when it’s 5 pm and you don’t know what you’re making for dinner.
HOW TO MAKE ONE-PAN CHEESY CHICKEN, BROCCOLI, AND RICE:
- First, start by cooking your onions in a little olive oil in a 12-inch skillet. Once they’re soft you can add your seasoned chicken breast. If you’re using a rotisserie chicken you can add it later when you add the cheese.
- Next, you’ll saute your rice in a little olive oil. This gives the rice extra flavor by toasting it. Have your liquid on had because you’ll want it as soon as it’s done toasting.
- Add your chicken broth. I really like Better than Bouillon Chicken base in a can (you add water) which can be found right next to regular chicken broth.
- After the rice has been cooking for a while add your broccoli and let it steam.
- Finally, when all the liquid has been absorbed by the rice you’re ready to add the cheddar cheese. Stir 1/2 a cup in and sprinkle the rest on top to melt.
Chinese Chicken and Broccoli
Make this easy Chinese favorite at home -Made with garlic, ginger, soy sauce, and honey it’s cheaper and much more flavorful than takeout.
TOTAL TIME:30 minutes
SERVES:4
This easy stir-fry recipe for Chinese Chicken and Broccoli in a brown sauce is quick, easy, and on the table in just 30 minutes – what more could you ask for?
This healthy version of a takeout favorite combines chicken, super healthy broccoli, garlic, and ginger for a delicious, weeknight dinner.
Watch How To Make Chinese Chicken And Broccoli
Chinese Chicken and Broccoli
And it’s just 408 calories – it doesn’t get much better!
Why This Recipe Works
- The use of fresh aromatics like ginger, garlic, and green onions adds big bold flavors that make a stir-fry special.
- Using chicken thighs instead of breasts means more flavorful meat.
- Steaming the broccoli before adding it to the stir-fry allows for perfectly cooked broccoli every time.
- Cooking down the sauce to thicken it creates a sauce with deep, rich flavors.
A Quick and Easy Weeknight Meal
This Chinese Chicken and Broccoli is perfect for busy mid-week meals because it’s so fast and simple to make. Plus, you can toss in any meat or vegetables you have.
This truly is dinner on the table in just 30 minutes that’s homemade. Making Chinese food from scratch isn’t at all complicated.
Choosing The Best Broccoli
- Choose bright green broccoli with firm, strong stalks.
- Woody stems should be avoided. They will turn out hard and chewy when cooked.
- Avoid broccoli with yellowing florets. It’s a sign that it has gone past the stage of desirable texture.
- Select broccoli with compact florets. The more open the florets, the less fresh it is.
Restaurant Quality at Home
The recipe tastes like what you get from Chinese restaurants even though this is made using store-bought ingredients.
Whether you’re new to cooking or a seasoned cook, this Chinese chicken and broccoli recipe can be made in your kitchen to serve up a simple dinner the whole family can enjoy.