Juicy Chicken and Broccoli in Garlic Sauce

Looking for a quick dinner that’s both filling and good for you? This chicken and broccoli in garlic sauce has become my go-to meal during busy weeknights. I started making it years ago when I needed something fast that my whole family would actually eat without complaining. The best part? It uses simple ingredients I usually have in my kitchen anyway.

The garlic sauce is what makes this dish special – it’s not too heavy but has enough flavor to make everything taste great. I like to prep the ingredients while my rice cooker does its thing, and the whole meal comes together in about 20 minutes. Plus, it’s one of those recipes that makes everyone happy – you get your protein, your veggies, and a sauce that even kids who “hate” broccoli will enjoy.

If you’re trying to get more vegetables into your diet or just need a reliable dinner recipe, this one’s for you. I often make extra because the leftovers taste just as good the next day for lunch.

What Kind of Chicken Should I Use?

For this stir-fry recipe, boneless, skinless chicken breasts are the go-to choice, though you could easily swap in chicken thighs if you prefer darker meat. Fresh chicken works best, but if you’re using frozen, make sure it’s completely thawed and patted dry before cutting – this helps achieve better browning in the pan. When cutting your chicken, try to keep the pieces roughly the same size (about 1½ inches) so they cook evenly, and slice against the grain for the most tender results. If you’re meal prepping, you can cut the chicken up to a day ahead and store it in the fridge until you’re ready to cook.

Options for Substitutions

This tasty Asian-inspired dish has several ingredients that you can swap if needed:

• Chicken breasts: You can easily use chicken thighs instead – they actually stay a bit more juicy. For a vegetarian version, try firm tofu or tempeh, just make sure to press the tofu first to remove excess moisture.
• Hoisin sauce: If you’re out of hoisin, mix 3 tablespoons of soy sauce with 2 tablespoons of peanut butter and 1 tablespoon of honey. Add a pinch of garlic powder and five-spice if you have it.
• Sriracha sauce: Any hot sauce works here – try sambal oelek, gochujang, or even regular hot sauce. Just adjust the amount based on how spicy you like it.
• Rice vinegar: Apple cider vinegar or white wine vinegar can work in place of rice vinegar. Use the same amount called for in the recipe.
• Broccoli: Feel free to swap in cauliflower, green beans, or sugar snap peas. You could even use a mix of vegetables – just make sure they’re cut to similar sizes for even cooking.
• Fresh ginger: If you don’t have fresh ginger, you can use ½ teaspoon of ground ginger instead. In a pinch, you can skip it, but you’ll lose some of that nice zingy flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken and broccoli stir-fry is overcrowding the pan, which leads to steaming instead of the desired crispy, caramelized edges – cook in batches if needed to give your ingredients enough space. Another common error is adding all the sauce ingredients at once, which can make the dish too wet; instead, start with half the sauce, let it reduce, then add more as needed for the perfect consistency. The timing of your broccoli is crucial too – overcooking will leave you with mushy florets, so add them to the pan just 3-4 minutes before finishing, keeping them bright green and crisp-tender. For the most flavorful results, let your chicken marinate for at least 15 minutes before cooking, and make sure your pan is smoking hot before adding any ingredients to achieve that authentic wok-style sear.

What to Serve With Chicken and Broccoli?

This savory Asian-inspired dish pairs perfectly with a bowl of steamed white rice or brown rice to soak up all that tasty garlic sauce. If you’re watching your carbs, cauliflower rice makes a great alternative, or you could try serving it over some rice noodles or lo mein noodles. To round out the meal, I like to add some simple sides like steamed edamame, a quick cucumber salad dressed with rice vinegar, or even some crispy spring rolls from the freezer section. Since the main dish already has protein and veggies covered, these simple sides help complete the takeout-at-home experience without overshadowing the main attraction.

Storage Instructions

Keep Fresh: This chicken and broccoli dish makes great leftovers! Put it in an airtight container and keep it in the fridge for up to 4 days. The sauce might thicken up a bit in the fridge, but that’s totally normal.

Freeze: If you want to make this ahead, it freezes pretty well for up to 3 months. Just keep in mind that the broccoli might be a bit softer after thawing. Store it in a freezer-safe container or bag, and make sure to squeeze out as much air as possible to prevent freezer burn.

Reheat: To warm up your leftovers, pop them in the microwave for 1-2 minutes, stirring halfway through. If you’re using the stovetop, heat it in a pan over medium heat, adding a splash of water if the sauce seems too thick. The flavors actually get even better the next day!

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 50-60 g
• Fat: 30-35 g
• Carbohydrates: 40-50 g

Ingredients

• 2 chicken breasts, cut into 1 ½-inch chunks
• 1 ½ tablespoons soy sauce
• 1 ½ tablespoons toasted sesame oil
• 1 tablespoon cornstarch
• 3 teaspoons sriracha sauce
• 1 teaspoon rice vinegar
• 1 teaspoon baking soda
• ½ teaspoon ground black pepper
• ½ cup chicken or vegetable broth
• ⅓ cup hoisin sauce
• 2 tablespoons brown sugar or honey
• 1 tablespoon minced garlic (5-7 cloves)
• ½ tablespoon rice vinegar
• 1 tablespoon sriracha sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons cornstarch
• 4 cups broccoli florets, cut into bite-sized pieces
• 1 tablespoon oil
• 2 teaspoons grated ginger
• ¼ cup water

Step 1: Prepare the Chicken

In a bowl, combine all the ingredients for the chicken marinade.

Add the chicken pieces and whisk everything together to ensure the chicken is well coated.

Set aside at room temperature to allow the flavors to meld.

Step 2: Mix the Sauce

In a separate bowl, combine all the sauce ingredients and mix well.

Set this aside; it will be added to the dish later, so having it ready to go will streamline the cooking process.

Step 3: Cook the Broccoli

In a large skillet or wok, heat up some oil over high heat.

Add the broccoli and ginger, and cook for 2-3 minutes.

Pour in a splash of water, cover the pan with a lid, and let the broccoli steam until it’s cooked through and the water has evaporated.

Once done, transfer the broccoli to a bowl and set aside.

Step 4: Cook the Chicken

In the same skillet or wok, add a bit more oil and heat over medium-high heat.

Once the oil is hot, add the marinated chicken.

Cook the chicken until it’s golden brown, about 2-3 minutes on each side.

Step 5: Combine Ingredients

Add the prepared sauce to the skillet with the chicken, bringing it to a low simmer.

When the sauce begins to simmer, add the cooked broccoli back to the pan and give everything a good mix to combine all the flavors evenly.

Step 6: Serve

Serve the chicken and broccoli immediately with a side of white rice for a complete meal.

Enjoy this flavorful dish while it’s hot!