Chinese Chicken and Broccoli
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
246 kcal
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Course
Dinner
Chinese Chicken and Broccoli
Description
This recipe begins by preparing the soy glaze mixing low-sodium soy sauce, vegetable broth, pure maple syrup, sesame oil, and cornstarch for thickening. Chicken breast slices are cooked in hot olive oil until golden and just cooked through, preserving juiciness. After resting the chicken aside, aromatics including onion, garlic, and fresh ginger are stir-fried to release fragrance. The soy glaze is added and cooked until thickened before combining with chicken and broccoli florets cooked to retain crunch.
The resulting dish features layers of flavor from sweet to savory with a glossy sauce coating tender chicken and vibrant broccoli. The mild heat from fresh ginger and toasted aroma of sesame oil complement the sweetness of maple syrup in the glaze. Toasted sesame seeds may garnish the dish, adding a nutty note.
This meal is suited for quick lunches or dinners served hot over rice. Using low-sodium ingredients helps control the salt level. The broccoli remains crisp instead of overcooked through careful timing of the stir fry. Alternatives like chicken thighs or coconut aminos for soy sauce can accommodate dietary preferences.
Ingredients
FOR THE SOY GLAZE:
- ⅓ cup soy sauce low-sodium
- ½ cup vegetable broth low-sodium
- 1 Tablespoon pure maple syrup
- 1 teaspoon sesame oil
- 1 Tablespoon cornstarch
FOR THE CHICKEN:
- 2 teaspoons olive oil
- 1 lb chicken breast thinly sliced, boneless, skinless
- ¼ teaspoon kosher salt
FOR THE STIR FRY:
- ¼ teaspoon black pepper coarse
- ¾ cup onion finely chopped
- 2-3 garlic finely chopped, about 1 tbsp, cloves
- 1 teaspoon ginger packed, finely chopped
- 12 oz broccoli or 3 cups, florets
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.
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
- Substitute chicken thighs or tenderloins if chicken breasts are unavailable.
- Use coconut aminos in place of soy sauce for a gluten-free and soy-free option.
- Onions can be omitted or replaced with shallots for milder flavor.
- Consume the dish within two hours at room temperature before refrigerating.
- Store leftovers in an airtight container in the fridge for 2-3 days.
- Freezing is not recommended as broccoli loses texture and color when reheated.
- Use low-sodium soy sauce and broth to avoid excessive saltiness; the soy sauce provides enough salt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 246 kcal
% 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.
User Reviews
Overall Rating
4.5
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