A quick, super-tasty chicken and broccoli stir-fry with green broccoli florets and tender chicken in a spicy sesame sauce.
This is a healthy chicken and broccoli recipe that everyone seems to devour as soon as it hits the table.
It’s so tasty that sometimes we eat it straight out of the pan!
The recipe is a nod to our favorite Chinese takeout — at least mine, anyway.
Chicken with spicy, garlicky sauce is one of my all time faves, right next to Thai Basil Chicken.
Every bite is full of savory chunks of chicken and bright green broccoli florets, coated in a garlic and sesame sauce.
If you’re looking for an easy chicken stir-fry for a busy weeknight dinner, I highly recommend you try this quick recipe.
ingredients you need to make chicken and broccoli
- Broccoli (fresh or frozen)
- Green onions
- Sesame seeds
The gently spicy sauce for this dish is a mixture of soy or tamari sauce, mirin, chicken broth, sesame oil, sugar or honey and cornstarch.
I add a good hit of sriracha for an extra hit of flavor and subtle heat.
There’s no need to marinate the chicken ahead of time, which means this a great dinner to make when time is short.
Cooking and prep tips
I prefer to use boneless chicken thighs for the best flavor, but chicken breast works equally well.
Cut the chicken into large bite-size cubes. Keep in mind that the meat will shrink up a bit after it’s cooked so don’t slice them too small.
Perfectly cooked broccoli should have a balance of tenderness and crunch, with a bright green color that looks vibrant and appetizing.
Most recipes for chicken with broccoli will have you cook the broccoli along with the chicken, which means you might end up with dry overcooked chicken and broccoli that’s either mushy or almost raw.
Here’s a great chef trick:
Instead of throwing the chicken and vegetables in the pan to cook together, blanch the broccoli florets separately in boiling salted water for just a few minutes, drain and rinse with very cold water.
This is the secret to green, green broccoli — the salt adds a bit of flavor while setting the color, and the cold water stops the cooking.
When the chicken and sauce are just about ready, I add the florets to the pan to warm them and coat with the rest of the ingredients.
Then all you have to do is serve it up and eat.
This is a perfect dish to pair with cooked rice or rice noodles if you’re not counting carbs.
Spicy Sriracha Chicken and Broccoli
- 4 cups (285 g) broccoli florets and tender light green stem, about 1 bunch
- 3/4 cup (185 ml) low-sodium chicken broth
- 1/3 cup (75 ml) soy sauce or tamari (gluten-free)
- 3 tablespoons (45 ml) mirin
- 2 tablespoons (30 g) cornstarch
- 1 – 2 tablespoons (30 ml) sriracha sauce, to taste
- 1 tablespoon (15 g) granulated sugar or honey
- 2 tablespoons (15 ml) toasted sesame oil
- 2 tablespoons (30 ml) high-heat vegetable oil, such as canola or avocado
- 1 1/2 pounds (750 g) boneless chicken thigh or breast, cut into bite-size chunks
- 2 tablespoons (30 g) grated or pressed garlic
- 2 teaspoons grated fresh ginger
- 1 green onion, sliced thin on the diagonal
- 1 tablespoon (9 g) brown or white sesame seeds
- Cook the broccoli in boiling water for 2 minutes. Drain, rinse under cold running water and drain again.
- Whisk together the chicken broth, soy sauce, mirin, cornstarch, sriracha, sugar and sesame oil in a medium bowl until dissolved.
- Add the oil to a large (12-inch) non-stick skillet and heat on medium-high heat until it begins to shimmer. Add the chicken and cook 5-7 minutes, stirring frequently, until the chicken is cooked through and no longer pink.
- Stir in the garlic and ginger and cook a few seconds until fragrant. Pour in the broth mixture and bring to a simmer. Cook 3-4 minutes, until the sauce is thickened. Add the broccoli to the pan and stir to combine with the chicken and sauce.
- Sprinkle the green onion and sesame seeds over the chicken and serve.
- Frozen broccoli florets can be used in place of fresh. Blanch them for 1 minute instead of 2 in step 1.
- Serving suggestion: Serve with hot cooked rice or rice noodles.