Chicken and broccoli takeout made simply and easily (and quickly!) at home! Chicken thighs and broccoli coated in a sweet-savory sauce in under 20 minutes.
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I defrosted some chicken thighs last night to make some taquitos. But for some reason the avocados I bought were hard. I mean, unnaturally hard. They were ripe, yet hard. Go figure. The taquito meal was out the window.
As I sat confused, Brian popped his head into the kitchen:
“So…can you make that chicken and broccoli again?” He really likes Chinese food, especially chicken and broccoli. So yes, I can make chicken and broccoli, honey.
I know, if you’ve been following me for a while, I sound like a broken record when I say that this is a quick and easy recipe. It’s just how I like to cook! Brian left for the store down the street and by time he was back, dinner was ready. Literally in 15-20 minutes, chicken and broccoli was on the table. I mean, isn’t that a dinner dream? It’s better than giving in and ordering out.
As much as we like Chinese takeout dishes, I’m not paying for a $15 plate of chicken, broccoli and rice when I can make 8 servings for about $6 in under 30 minutes. Boom. That’s those menu-planning-super-saving-mommy skills.
Did I mention this makes a great freezer meal as well? That post may need to be a thing.
You can substitute breast for the chicken thighs in this recipe, but it’s only a preference really. But this all comes together like 1-2-3 in the matter of about 15 minutes. Isn’t that insane? I love weeknight meals.
Cook up the chicken pieces, making sure to sear them to a lovely golden brown.
Then add your broccoli. I use the frozen ones in a steam bag, steaming only a little, then toss them in with the chicken near the end of their cooking time.
Add in the sauce you whisked together before cooking the chicken and let reduce and thicken.
And you are done! I’m in a boom type of mood today. So…
Serve it with rice, I like bringing out some gyoza (potstickers) from the freezer and steam a bunch to eat as a side.
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- 1 tbsp sesame oil, vegetable oil works fine
- 8 boneless, skinless, chicken thighs, cubed into bite-sized pieces
- Kosher Salt and Freshly Cracked Black Pepper
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 16 oz bag frozen broccoli florets
- 2 green onions, thinly sliced
- 1 tsp sesame seeds, optional
- SAUCE INGREDIENTS:
- 1/4 cup low sodium soy sauce
- 1 tbsp sesame oil
- 1/2 tbsp rice vinegar
- 1/4 cup chicken broth
- 2 tbsp brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp red pepper flakes
- 2 cloves garlic, minced finely
- 2 tbsp cornstarch
- in a small bowl, whisk together all sauce ingredients and set aside.
- Heat sesame oil in a large high-sided skillet over medium-high heat. Season chicken thighs generously with garlic and onion powder and salt and pepper, tossing them in a large bowl to ensure every piece has seasoning. In two batches, cook chicken for 3-4 minutes. While chicken is cooking, steam broccoli until bright green and crisp.
- Add broccoli to chicken and add rest of chicken to the pan, turn heat down to medium-low, then pour sauce into the pan. Stir well to coat everything, then allow to simmer until sauce thickens, about 2 minutes.
- Serve over rice, then garnish with green onions and sesame seeds.
See you in the next post!