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Chinese Chicken and Broccoli
This stir-fried Chinese Chicken and Broccoli is seasoned with the perfect amount of ginger, garlic, broccoli florets, and a deep, rich soy sauce glaze.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 246 kcal
Course:
Dinner
Ingredients
FOR THE SOY GLAZE:
- ⅓ cup low-sodium soy sauce
- ½ cup low-sodium vegetable broth
- 1 Tablespoon pure maple syrup
- 1 teaspoon sesame oil
- 1 Tablespoon cornstarch
FOR THE CHICKEN:
- 2 teaspoons olive oil
- 1 lb boneless skinless chicken breast thinly sliced
- ¼ teaspoon kosher salt
FOR THE STIR FRY:
- ¼ teaspoon coarse black pepper
- ¾ cup onion finely chopped
- 2-3 garlic cloves finely chopped, about 1 tbsp
- 1 teaspoon finely chopped ginger packed
- 12 oz broccoli florets or 3 cups
FOR GARNISH:
- 1 Tablespoon sesame seeds optional
Instructions
CREATE THE SOY GLAZE
- In a microwave-safe bowl, add the vegetable broth, soy sauce, sesame oil, and pure maple syrup. Microwave for 1 minute (just until the liquid is nice and hot). Then, whisk in the cornstarch. Set the sauce aside.
Cup of Yum
COOK THE CHICKEN
- Preheat a large skillet over medium-high heat. Once the pan is nice and hot, drizzle in the olive oil. Swirl the pan to ensure the bottom is fully coated. Next, add the chicken to the hot pan spacing out the pieces.
- Once you place the chicken in the pan, do not touch! This will allow the chicken to get nice and golden brown on the bottom. Flip the chicken to get the other side golden brown; about 4-5 minutes in total time. When ready, remove the chicken from the pan and set aside on a plate.
PUTTING IT ALL TOGETHER
- In the same pan, drizzle in more oil. Add the finely diced onion, ginger, and garlic; stir-fry until aromatic.
- Next, add in the warm soy sauce glaze. Cook until the sauce starts to thicken. Once thicken, add the chicken and broccoli to the soy glaze; continue to stir-fry until the broccoli has softened to the desired consistency.
SERVE
- Top over a bed of fluffy quinoa or rice. Sprinkle with sesame seeds and enjoy while hot.
Notes
- Do you not have chicken breasts? Feel free to use boneless, skinless chicken thighs or chicken tenderloins instead.
- What can I use instead of soy sauce? Coconut Aminos are a great alternative to soy sauce.
- Don't want onions? Leave it out, or use shallots for a milder taste.
- SERVE: The Chinese chicken and broccoli can be left out for about two hours before they need to be covered and refrigerated.
- STORE: Keep leftovers in an airtight container in the refrigerator for 2-3 days.
- FREEZE: While you can freeze this recipe, I do not recommend it because the broccoli becomes discolored and limp after defrosting and reheating.
- Use low-sodium soy sauce and broth, or the dish will be too salty.
- The soy sauce will add all the salt this dish needs.
Nutrition Information
Serving
1.25cup
Calories
246kcal
(12%)
Carbohydrates
16g
(5%)
Protein
29g
(58%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
1072mg
(45%)
Potassium
837mg
(24%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
565IU
(11%)
Vitamin C
80mg
(89%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 246
% Daily Value*
| Serving | 1.25cup | |
| Calories | 246kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 29g | 58% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 1072mg | 45% |
| Potassium | 837mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 80mg | 89% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.