Craving a delicious and easy weeknight meal? This Ginger Soy Chicken and Broccoli recipe is a fantastic choice for a healthy and flavorful dinner. You’ll love how simple it is to prepare this satisfying dish.
Key Ingredients & Substitutions:
- Chicken Thighs: Boneless, skinless chicken breasts also work well.
- Broccoli Florets: Fresh is best, but frozen broccoli can be used in a pinch.
- Soy Sauce: Use low-sodium soy sauce if you are watching your salt intake. Tamari is a gluten-free alternative.
- Fresh Ginger: Ground ginger can substitute, but fresh offers a brighter flavor.
- Garlic: Garlic powder can be used if you don’t have fresh cloves.
Ingredients:
For the Chicken and Broccoli:
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 cups broccoli florets
- 1 tablespoon olive oil
- 2 tablespoons sesame seeds, for garnish (optional)
For the Ginger Soy Sauce:
- 1/2 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 380 calories
- Tools Needed: Large skillet or wok, whisk, mixing bowls
Step-by-Step Instructions:
1. Prepare the Ginger Soy Sauce
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. Set aside about ¼ cup of this sauce for later.
2. Cook the Chicken
Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
3. Sauté the Broccoli
Add the broccoli florets to the same skillet. Cook for 3-5 minutes, stirring occasionally, until they are bright green and tender-crisp. If needed, add a splash of water to help them steam.
4. Combine and Simmer
Return the cooked chicken to the skillet with the broccoli. Pour the remaining ginger soy sauce over everything. Bring the mixture to a gentle simmer.
5. Thicken the Sauce
Stir the cornstarch slurry into the simmering sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency.
6. Serve and Garnish
Remove from heat. Serve immediately over rice or noodles. Garnish with sesame seeds, if desired, for extra flavor and texture.
Variation Ideas:
- Add sliced carrots or bell peppers with the broccoli for more vegetables.
- Stir in a pinch of red pepper flakes for a touch of heat.
- Serve with quinoa instead of rice for an added protein boost.
Storage Instructions:
Store any leftover Ginger Soy Chicken and Broccoli in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave until heated through. Add a splash of water or soy sauce if the dish seems dry.
Frequently Asked Questions (FAQ):
Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli. Thaw it first or add it directly to the skillet and cook until tender-crisp.
Is this recipe gluten-free?
To make it gluten-free, use tamari instead of regular soy sauce. All other ingredients are typically gluten-free.
How can I make the sauce thicker?
If the sauce isn’t thick enough, you can add a bit more cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) and simmer for another minute.
What kind of rice pairs best with this dish?
Jasmine rice or brown rice are both excellent choices. You can also serve it with cauliflower rice for a lower-carb option.
Can I prepare this meal ahead of time?
You can chop the chicken and broccoli and prepare the sauce in advance. Store them separately in the refrigerator. Cook just before serving for the best results.
How can I make this dish spicier?
Add a pinch of red pepper flakes to the sauce or drizzle with sriracha before serving for an extra kick.
