Chicken with Broccoli in Garlic Sauce

This dish is a flavorful and healthy stir-fry that is perfect for a quick and easy weeknight meal. The chicken is marinated in a simple sauce of soy sauce, cornstarch, and sesame oil, and then stir-fried with broccoli and garlic until tender and crispy. The dish is served over steamed rice.

Ingredients:

 For the chicken marinade:

     1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

     2 tablespoons soy sauce

     1 tablespoon cornstarch

     1 tablespoon sesame oil

     1 teaspoon ground ginger

 For the stir-fry:

     2 tablespoons vegetable oil

     4 cloves garlic, minced

     1 head broccoli, cut into florets

     1/2 cup chicken broth

     1 tablespoon soy sauce

     1 teaspoon honey

     1/2 teaspoon cornstarch

     Steamed rice, for serving

Instructions:

1. Marinate the chicken: In a medium bowl, combine the chicken, soy sauce, cornstarch, sesame oil, and ginger. Stir until the chicken is evenly coated. Marinate for at least 15 minutes, or up to 30 minutes.

2. Cook the broccoli: While the chicken is marinating, steam the broccoli until tender-crisp, about 5 minutes. Set aside.

3. Cook the chicken: Heat the vegetable oil in a large skillet or wok over high heat. Add the chicken and stir-fry until cooked through and golden brown, about 5 minutes. Remove the chicken from the pan and set aside.

4. Make the sauce: In a small bowl, whisk together the chicken broth, soy sauce, honey, and cornstarch.

5. Stir-fry the vegetables: Add the garlic to the pan and cook for 30 seconds, until fragrant. Add the broccoli and stir-fry for 1-2 minutes, until heated through.

6. Combine the chicken and sauce: Return the chicken to the pan and pour in the sauce. Stir-fry until the sauce is thickened and coats the chicken and broccoli.

7. Serve: Serve the chicken and broccoli over steamed rice.

Tips:

 For a spicier dish, add a pinch of red pepper flakes to the marinade or sauce.

 If you don’t have sesame oil, you can substitute with another type of oil, such as peanut oil or canola oil.

 You can also add other vegetables to this stir-fry, such as carrots, bell peppers, or snow peas.

 Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet or wok over medium heat until warmed through.

I hope you enjoy this recipe!

This dish is a flavorful and healthy stir-fry that is perfect for a quick and easy weeknight meal. The chicken is marinated in a simple sauce of soy sauce, cornstarch, and sesame oil, and then stir-fried with broccoli and garlic until tender and crispy. The dish is served over steamed rice.

Ingredients:

 For the chicken marinade:

     1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

     2 tablespoons soy sauce

     1 tablespoon cornstarch

     1 tablespoon sesame oil

     1 teaspoon ground ginger

 For the stir-fry:

     2 tablespoons vegetable oil

     4 cloves garlic, minced

     1 head broccoli, cut into florets

     1/2 cup chicken broth

     1 tablespoon soy sauce

     1 teaspoon honey

     1/2 teaspoon cornstarch

     Steamed rice, for serving

Instructions:

1. Marinate the chicken: In a medium bowl, combine the chicken, soy sauce, cornstarch, sesame oil, and ginger. Stir until the chicken is evenly coated. Marinate for at least 15 minutes, or up to 30 minutes.

2. Cook the broccoli: While the chicken is marinating, steam the broccoli until tender-crisp, about 5 minutes. Set aside.

3. Cook the chicken: Heat the vegetable oil in a large skillet or wok over high heat. Add the chicken and stir-fry until cooked through and golden brown, about 5 minutes. Remove the chicken from the pan and set aside.

4. Make the sauce: In a small bowl, whisk together the chicken broth, soy sauce, honey, and cornstarch.

5. Stir-fry the vegetables: Add the garlic to the pan and cook for 30 seconds, until fragrant. Add the broccoli and stir-fry for 1-2 minutes, until heated through.

6. Combine the chicken and sauce: Return the chicken to the pan and pour in the sauce. Stir-fry until the sauce is thickened and coats the chicken and broccoli.

7. Serve: Serve the chicken and broccoli over steamed rice.

Tips:

 For a spicier dish, add a pinch of red pepper flakes to the marinade or sauce.

 If you don’t have sesame oil, you can substitute with another type of oil, such as peanut oil or canola oil.

 You can also add other vegetables to this stir-fry, such as carrots, bell peppers, or snow peas.

 Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet or wok over medium heat until warmed through.

I hope you enjoy this recipe!