Q: Can I use chicken thighs instead of chicken breast?

A: Absolutely! Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breast.

Q: Can I make this recipe ahead of time?

A: While the dish is best served fresh, you can prep the ingredients (marinate the chicken, blanch the broccoli, and mix the sauce) ahead of time for a quicker cooking process.

Chicken and Broccoli with Sauce: Best Healthy Dinner Recipes

Name: Chicken and Broccoli with Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese-American
Ingredients: — The Chicken —; 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced; 1 tablespoon vegetable oil (for searing); — The Stir Fry Veggies —; 1 large head of broccoli, cut into florets (about 4-5 cups); 2 teaspoons vegetable oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; ¼ cup water (for steaming broccoli); — The Savory Brown Sauce —; ½ cup low-sodium chicken broth (or water); 3 tablespoons soy sauce (use low sodium if preferred); 2 tablespoons oyster sauce; 1 tablespoon brown sugar (or honey); 1 teaspoon sesame oil; 1 tablespoon cornstarch; 1 teaspoon rice vinegar (optional, for balance)

Ingredients

— The Chicken —

1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced

1 tablespoon vegetable oil (for searing)

— The Stir Fry Veggies —

1 large head of broccoli, cut into florets (about 4-5 cups)

2 teaspoons vegetable oil

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

¼ cup water (for steaming broccoli)

— The Savory Brown Sauce —

½ cup low-sodium chicken broth (or water)

3 tablespoons soy sauce (use low sodium if preferred)

2 tablespoons oyster sauce

1 tablespoon brown sugar (or honey)

1 teaspoon sesame oil

1 tablespoon cornstarch

1 teaspoon rice vinegar (optional, for balance)

Instructions

1. **Make the Sauce:** In a small bowl or jar, whisk together the chicken broth, soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and rice vinegar until smooth. Set aside.

2. **Cook the Chicken:** Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the sliced chicken in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.

3. **Steam the Broccoli:** In the same pan, heat 2 teaspoons of oil. Add the broccoli florets and sauté for 1 minute. Add the ¼ cup water and immediately cover the pan with a lid. Steam for 2-3 minutes until the broccoli is bright green and crisp-tender.

4. **Aromatics:** Uncover the pan (most water should be evaporated). Push the broccoli to the sides to create a well in the center. Add the minced garlic and ginger to the center and cook for 30 seconds until fragrant.

5. **Combine:** Add the cooked chicken back into the pan with the broccoli.

6. **Thicken:** Give the sauce mixture a quick whisk (cornstarch settles!) and pour it over the chicken and broccoli. Toss everything together continuously for 1-2 minutes. The sauce will bubble and thicken into a glossy glaze coating everything.

7. **Serve:** Remove from heat immediately. Serve hot over steamed white rice or noodles.

Notes

Velveting Tip: For restaurant-quality soft chicken, toss the sliced raw chicken with 1 tsp baking soda and let it sit for 15 minutes. Rinse thoroughly with water and pat dry before cooking. This tenderizes the meat incredibly well.

Veggie Variations: Feel free to add sliced carrots, bell peppers, or mushrooms along with the broccoli for extra nutrition.

Sauce Thickness: If the sauce becomes too thick, splash in a tablespoon of water or broth to loosen it up. If it’s too thin, let it bubble for another minute.

Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days.

Author: Anna Lovae
Prep Time: 15
Cook Time: 10
Category: Dinner
Method: Stir Fry
Cuisine: Chinese-American