Description
A quick and savory chicken and broccoli skillet, perfect for weeknight dinners. This dish features seared chicken, tender-crisp broccoli, and a flavorful soy-sesame glaze.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lb), cut into bite-sized pieces
- 4 cups fresh broccoli florets, washed and trimmed
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil (or a neutral oil like canola)
- 3 tbsp low-sodium soy sauce (use tamari for gluten-free)
- 1 tsp sesame oil
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Pat the chicken dry and cut into even, bite-sized cubes. Trim broccoli into similar-sized florets and mince garlic. Measure sauces so they’re ready.
- Heat a large skillet over medium-high heat until hot, then add 2 tbsp oil. The oil should shimmer but not smoke.
- Add chicken in a single layer. Let it sit undisturbed for about 2 minutes to develop a golden crust, then stir and cook 3–4 more minutes until pieces are golden and cooked through (internal temperature 165°F/74°C). Remove chicken to a plate.
- Lower heat to medium. Add garlic and broccoli to the skillet and sauté 2–3 minutes until garlic is fragrant. If the pan looks dry or the broccoli needs more tenderness, add 2–3 tbsp water, cover, and steam for 1–2 minutes until tender-crisp.
- Return chicken to the skillet. Pour in soy sauce and sesame oil, toss to coat, and cook 3–5 minutes more until the sauce reduces and clings to the chicken and broccoli. Taste and season with salt, pepper, and red pepper flakes as desired.
- Serve hot over steamed rice, noodles, or cauliflower rice.
Notes
Keep the pieces uniform in size for even cooking, and avoid crowding the pan. A little lemon juice or rice vinegar can brighten the dish at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian