Sizzling Garlic-Ginger Chicken and Broccoli
Ingredients
- 1½ poundschicken breast (boneless, skinless)
- 6 cupsbroccoli florets
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 2 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- ½ teaspoonsesame oil
- ¼ cupwater
Prep
- 01
Cut chicken breasts into bite-sized pieces or leave whole, as you prefer.
- 02
Cut broccoli into florets.
- 03
Mince 4 garlic cloves and grate or mince 1 tablespoon fresh ginger.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a plate.
- 02
Add remaining 1 tablespoon olive oil to the same skillet. Add broccoli florets and cook for 3–4 minutes, stirring occasionally, until bright green and starting to char at the edges.
- 03
Push broccoli to the sides of the pan. Add minced garlic and ginger to the center and cook for 30 seconds, stirring, until fragrant.
- 04
Pour in soy sauce, rice vinegar, honey, red pepper flakes, and water. Stir everything together. Return chicken to the skillet and toss to coat evenly.
- 05
Cook for 2 minutes, stirring gently, until the sauce reduces and coats the chicken and broccoli. Drizzle with sesame oil and serve immediately over rice.
Spice Tips
For deeper heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For brightness, finish with a squeeze of fresh lime juice and a sprinkle of sesame seeds.
Serve over steamed rice or with noodles. Leftovers keep refrigerated for 3 days and reheat well.