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20-Minute Chicken & Broccoli Dinner - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, thinly sliced
  • Broccoli: 4 cups small florets (about 1 large head or 2 smaller heads)
  • Oil: 2 tablespoons neutral oil (canola, avocado, or light olive oil)
  • Garlic: 3 cloves, minced
  • Ginger: 1 tablespoon fresh, grated (or 1 teaspoon ground in a pinch)
  • Green onions: 2 stalks, sliced (optional, for garnish)
  • Sesame seeds: 1 teaspoon (optional, for garnish)
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup chicken broth (or water)
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon toasted sesame oil
  • 1/4 to 1/2 teaspoon red pepper flakes (optional, for heat)
  • 2 teaspoons cornstarch (for thickening)

Method
 

  1. Mix the sauce. In a small bowl, whisk soy sauce, broth, honey, vinegar, sesame oil, red pepper flakes, and cornstarch until smooth. Set aside.
  2. Prep the chicken and broccoli. Slice the chicken thinly across the grain. Cut broccoli into small, bite-size florets so they cook fast. Mince garlic and grate ginger.
  3. Blanch or steam the broccoli (optional, but keeps it bright). Microwave florets with a splash of water for 1 to 2 minutes, or steam on the stovetop for 2 minutes. Drain well. This speeds things up and prevents soggy broccoli.
  4. Sear the chicken. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken in a single layer. Season lightly with salt and pepper. Cook 2 to 3 minutes per side until golden and just cooked through. Transfer to a plate. Repeat with remaining oil and chicken.
  5. Sauté aromatics. Reduce heat to medium. In the same pan, add garlic and ginger. Cook 30 seconds, stirring, until fragrant. Do not let them brown.
  6. Add broccoli and sauce. Return broccoli (and any chicken juices on the plate) to the pan. Whisk the sauce again and pour it in. Stir for 1 minute, letting it bubble and thicken.
  7. Return chicken and finish. Add the chicken back and toss to coat. Cook 1 to 2 minutes, until the sauce is glossy and everything is hot. If the sauce is too thick, splash in a tablespoon of water; if too thin, simmer 30 seconds more.
  8. Garnish and serve. Sprinkle with green onions and sesame seeds. Serve over hot rice or noodles.