Chicken and Broccoli (One Pot)

Quick and easy chicken and broccoli recipe, inspired by Chinese flavors and made with simple ingredients on stovetop. It’s a simple weeknight meal and requires just one pot and 30 minutes.

This meal has been on my dinner plan rotation for at least a year now. That says something, because I have a hundreds recipes up my sleeve I can use. It’s just that my whole family loves it, especially my kiddo. Plus it beats takeout in cost and flavor. In fact I like to make many similar restaurant favorites at home for a better, healthier version that often costs less. Some family favorites include Steak Fajitas (One Pot), Ground Beef Tacos (One Pot), and Best Spaghetti and Meatballs (One Pot).

Key ingredients

• Oil– You need both sesame oil and olive oil for best flavor.
• Chicken– I like to use chicken breasts cut into cubes.
• Spices– Use minced garlic and ginger, salt and pepper, and red chili flakes, if desired.
• Soy sauce– I suggest using low sodium so that your dish isn’t too salty.
• Chicken broth– Adds flavor and moisture.
• Vinegar– Adds a bit of tanginess.
• Brown sugar– To mildly sweeten the dish.
• Broccoli– You can use either fresh or frozen.
• Garnish– Use sesame seeds and whatever else is desired on top.

Variations

• Instead of chicken broth– You can use vegetable broth or water.
• Brown sugar can be replaced- With honey, but it really alters the overall flavor and I don’t recommend it.
• Chicken and broccoli pasta– By adding 2 cups of cooked pasta in the pan at the end and mixing everything together.
• Use a crockpot or slow cooker– By dumping all the ingredients in a slow cooker and cooking on low for  3 hours.
• Adjust spices- The red chili flakes are optional and you can adjust according to personal preference. If cooking for children, use less. This goes for the garlic, ginger, salt, and pepper, too.
• Use cauliflower- Instead of or alongside of the broccoli.
• Make it into a casserole- By adding cooked rice and this recipe in a 9×13 pan, then bake in the oven at 350 degrees until warmed through. It will be similar to this Chicken Broccoli Rice Casserole (One Pot).

How to make chicken and broccoli recipe on stovetop?

1. Heat oil- And stir fry chicken until golden brown.
2. Mix in- The rest of the ingredients.
3. Cook without lid– Until liquid is thickened.

What to serve with stir fry?

• Noodles– Such as Sesame Noodles Recipe (One Pot), One Pot Fettuccine Alfredo Recipe, or even Zucchini Noodles (Zoodles) for a gluten free option.
• Rice and quinoa- Like this Garlic Rice (One Pot), Cauliflower Fried Rice (One Pot), or Mushroom Rice Pilaf (One Pot).
• Salads– Including this Easy Green Salad (One Bowl) or Summer Salad (One Bowl).

Tips and techniques

• Use a non-stick pan– To prevent any sticking and burning.
• Don’t omit sesame oil– Because it adds a lot of flavor and fragrance to the overall recipe.
• Use low sodium broth and soy sauce– To prevent the meal from becoming too salty.
• Fresh or frozen broccoli can be used– But frozen is so much faster and easier. If you are using fresh broccoli, you have to blanch it first.
• If sauce becomes too thick– Add a little water to thin it out.
• If sauce is too thin– Cook it for longer without the lid until liquid is reduced to the desired consistency.
• Don’t add too much cornstarch– Because that will make the sauce very weird and “rubbery.”

Recipe FAQs

Storage

• Refrigerate– Place in a sealed container for up to 3 days.
• Freeze– Place in a sealed container for up to 1 month.
• Reheat– Throw it in the microwave or reheat it on the stove top.
• Make ahead- Cool then place in a sealed container in the fridge for up to 3 days, or in the freezer for up to 1 month. Thaw in the fridge and reheat when ready to serve.

More Chicken Recipes

• Honey Sriracha Chicken (One Pot)
• Mexican Shredded Chicken (One Pot)
• Slow Cooker Beef and Broccoli
• Butter Garlic Chicken Pasta (One Pot)
• Instant Pot Chinese Chicken (Shredded)

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Chicken and Broccoli

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Quick and easy chicken and broccoli recipe, inspired by Chinese flavors and made with simple ingredients on stovetop. It’s a simple weeknight meal and requires just one pot and 30 minutes. 

Yield: 2 Servings

Ingredients

• 1 tbsp Sesame oil
• 1 tbsp Olive oil
• 1 lb Chicken breast, Boneless, Cut into 1 inch cubes
• 1 tsp Ginger, Finely minced
• 1 tbsp Garlic, Finely minced
• Salt, To taste
• Pepper, To taste
• 1/4 tsp Red chili flakes , Or red chili powder, Optional
• 1/2 cup Soy sauce, Low sodium
• 1/4 cup Chicken broth, Low sodium OR water
• 2 tbsp Vinegar
• 1/4 cup Brown sugar
• 2 tbsp Cornstarch
• 4 cups Broccoli, Frozen
• 1 tsp Sesame seeds, For garnish

Instructions 

• Pour sesame oil and olive in a non-stick pan and heat it over medium heat.
• Add chicken and cook until golden brown. 
• Add ginger, garlic, salt, pepper, red chili flakes (optional), soy sauce, vinegar, brown sugar, cornstarch and mix everything together. 
  Tip: Mix broth and cornstarch together in a cup and add that mixture into the pan to prevent any “cornstarch lumps” from forming. 
• Add broccoli and mix again and let everything cook for a few more minutes until the sauce thickens and liquid is reduced to your desired consistency. 
• Garnish with sesame seeds, if you like. Enjoy!

Notes

• Read all my tips above.
• If you are using fresh broccoli, there is an additional step: Bring a pot of water to a boil and blanch the broccoli for 5 minutes. Then transfer the broccoli to an ice bath to to stop it from continuing to cook. 
• Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition

Calories: 568kcal, Carbohydrates: 51g, Protein: 59g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 145mg, Sodium: 3742mg, Potassium: 1597mg, Fiber: 5g, Sugar: 30g, Vitamin A: 1200IU, Vitamin C: 168.4mg, Calcium: 139mg, Iron: 3.7mg

Course: Main Course

Cuisine: Chinese

Calories: 568

Author: Abeer