Crispy Chicken and Broccoli with Chili-Garlic Oil
Ingredients
- 1½ poundschicken breast (boneless, skinless)
- 1 poundbroccoli
- 3 tablespoonsvegetable oil
- 6 clovesgarlic
- ¾ teaspoondried red pepper flakes
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- 1 teaspoonsesame oil
- ·salt
- ·black pepper
Prep
- 01
Mince 6 cloves garlic.
- 02
Cut 1 pound broccoli into bite-sized florets.
Method
- 01
Pat chicken dry with paper towels and season generously with salt and pepper on both sides.
- 02
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6-7 minutes until golden brown on the first side. Flip and cook another 5-6 minutes until cooked through (165°F internal temperature). Transfer to a cutting board.
- 03
Add remaining 1 tablespoon oil to the same skillet. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant. Watch carefully to avoid burning.
- 04
Add broccoli florets and toss to coat with the oil. Cook for 4-5 minutes, stirring occasionally, until broccoli is tender-crisp and lightly charred in spots.
- 05
While broccoli cooks, whisk together soy sauce, rice vinegar, honey, and sesame oil in a small bowl.
- 06
Slice the cooked chicken into bite-sized pieces. Add to the broccoli and pour the sauce over everything. Toss well to combine and cook for 1 minute more until heated through. Taste and adjust seasoning as needed. Serve immediately.
Spice Tips
For milder heat, reduce red pepper flakes to 1/2 teaspoon. For serious fire, increase to 1 full teaspoon or add a pinch of cayenne. Fresh lime juice squeezed over the finished dish adds bright acidity that plays beautifully with the chili heat.