Why Make This Recipe
Sautéed Chicken Breast with Broccoli is a quick and healthy meal perfect for busy weeknights. It’s packed with protein and veggies, making it a nutritious choice. The taste is flavorful, thanks to the soy sauce, garlic, and ginger, while the bright green broccoli adds color and texture. This dish is easy to prepare and can be served over rice or noodles for a complete meal.
How to Make Sautéed Chicken Breast with Broccoli
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large head of broccoli, cut into florets
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth or water
Directions:
- Marinate Chicken: In a bowl, combine chicken pieces with 1 tablespoon soy sauce, 1/2 teaspoon black pepper, and half of the minced garlic. Mix well and let marinate for at least 15 minutes (longer is better).
- Prepare Sauce: In a separate small bowl, whisk together the remaining soy sauce, oyster sauce (if using), cornstarch, and chicken broth. Set aside.
- Stir-fry: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Broccoli: Add the remaining minced garlic and ginger to the skillet and stir-fry for about 30 seconds until fragrant. Add the broccoli florets and stir-fry for 3-5 minutes until tender-crisp.
- Combine and Simmer: Return the chicken to the skillet. Pour the prepared sauce over the chicken and broccoli. Stir well to combine and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened and coats the chicken and broccoli evenly.
- Serve: Serve hot over rice or noodles.
How to Serve Sautéed Chicken Breast with Broccoli
This dish is best served hot. You can place it over a bed of steamed rice or toss it with noodles for a delicious meal. Garnish with sesame seeds or chopped green onions for extra flavor and a nice presentation.
How to Store Sautéed Chicken Breast with Broccoli
If you have leftovers, let the dish cool completely, then store it in an airtight container in the fridge. It will stay fresh for up to 3 days. You can also freeze it for longer storage; just make sure to use a freezer-safe container. To reheat, simply warm it in the microwave or on the stove until heated through.
Tips to Make Sautéed Chicken Breast with Broccoli
- For more flavor, try adding a splash of rice vinegar or lime juice before serving.
- You can add other vegetables like bell peppers, carrots, or snap peas for a more colorful stir-fry.
- If you prefer a bit of heat, add some red pepper flakes or sliced chili peppers.
Variation
You can easily substitute chicken with shrimp or tofu for a different protein option. Adjust cooking times accordingly to ensure everything is cooked through.
FAQs
1. Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli. Just make sure to thaw it before cooking, or add it to the pan while it is still frozen and cook a bit longer.
2. Is it okay to prepare this meal ahead of time?
Yes, you can marinate the chicken and chop the vegetables in advance. Just store them in the fridge until you’re ready to cook.
3. Can I make this dish gluten-free?
Absolutely! Substitute soy sauce with tamari or a gluten-free soy sauce alternative, and make sure all other ingredients are gluten-free.
Sautéed Chicken Breast with Broccoli
Ingredients
Chicken and Marinade
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced reserve half for sautéing
For the Stir-fry
- 1 large head broccoli, cut into florets
- 1 tablespoon vegetable oil for cooking
- 1 tablespoon oyster sauce optional
- 1 tablespoon cornstarch
- 1/4 cup chicken broth or water
- 1 teaspoon grated ginger reserve half for sautéing
Instructions
Marinate Chicken
- In a bowl, combine chicken pieces with 1 tablespoon soy sauce, 1/2 teaspoon black pepper, and half of the minced garlic. Mix well and let marinate for at least 15 minutes.
Prepare Sauce
- In a separate small bowl, whisk together the remaining soy sauce, oyster sauce (if using), cornstarch, and chicken broth. Set aside.
Cook Chicken
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté Broccoli
- Add the remaining minced garlic and ginger to the skillet and stir-fry for about 30 seconds until fragrant.
- Add the broccoli florets and stir-fry for 3-5 minutes until tender-crisp.
Combine and Simmer
- Return the chicken to the skillet. Pour the prepared sauce over the chicken and broccoli. Stir well to combine and bring to a simmer.
- Cook for 2-3 minutes, or until the sauce has thickened and coats the chicken and broccoli evenly.
Serve
- Serve hot over rice or noodles.