Crispy Chicken with Charred Broccoli and Chile-Garlic Oil
Ingredients
- 1½ poundschicken breast
- 1 headbroccoli
- ¼ cupolive oil
- 6 clovesgarlic
- ¾ teaspoonred pepper flakes
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- ·kosher salt
- ·black pepper
Prep
- 01
Cut 1.5 pounds chicken breast into even pieces (about 3 inches each) so they cook uniformly.
- 02
Cut 1 head broccoli into florets, about 2 to 3 inches each.
- 03
Mince 6 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts generously with salt and pepper. Once the oil shimmers, add chicken and cook 6–7 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a cutting board and rest for 5 minutes, then slice into bite-sized pieces.
- 02
While chicken rests, add remaining 2 tablespoons olive oil to the same skillet (don't wash it). Add broccoli florets in a single layer and let them sit undisturbed for 3–4 minutes until bottoms char. Toss and cook another 2–3 minutes until tender-crisp with dark edges. Transfer to a plate.
- 03
Reduce heat to medium. In the same skillet, add minced garlic and red pepper flakes. Toast for 30 seconds until fragrant, then stir in soy sauce, rice vinegar, and honey. Simmer for 1 minute.
- 04
Return chicken and broccoli to the skillet. Toss to coat in the chile-garlic sauce and warm through, about 1 minute. Taste and adjust salt, pepper, or red pepper flakes to your heat preference. Serve immediately.
Spice Tips
For a gentler heat, start with 1/2 teaspoon red pepper flakes and add more to taste. For extra depth, try a teaspoon of grated ginger added with the garlic. A splash of sesame oil or a sprinkle of sesame seeds at the end adds nuttiness and visual appeal.
Serve over steamed rice or noodles to soak up the bold sauce. Leftovers keep refrigerated for up to 3 days and reheat beautifully.