Who needs takeout when you can recreate your favorite Asian dish right at home? This Asian-Style Chicken and Broccoli is a symphony of flavors, fresh ingredients, and tender chicken that will have everyone begging for seconds!
The Best Asian Style Chicken And Broccoli Recipe
Behold the dish that’s here to dethrone your local takeout joint – my Asian Style Chicken and Broccoli! Perfectly cooked, succulent chicken slices team up with tender-crisp broccoli, all coated in a sticky, sweet, and slightly spicy sauce that you’ll want to mop up to the very last drop. Trust me, this dish is pure flavor magic, offering a delectable balance of umami, sweetness, and a hint of heat, while also being supremely satisfying.
The magic continues when you realize how easy this dish is to prepare! Say goodbye to waiting on your delivery driver and hello to a fast, fresh, and fabulous meal made in your very own kitchen. This Asian Style Chicken and Broccoli will quickly become a weeknight go-to. From the sizzling sound as the chicken hits the hot pan to the beautiful symphony of flavors in every bite, this dish is a true culinary experience. It’s a recipe that delivers maximum satisfaction with minimal fuss.
For the best flavor, be sure to use fresh garlic and ginger. They elevate the taste of the sauce significantly, making the dish more authentic and aromatic.
Ingredients You’ll Need
- Chicken Breasts: This is our main protein. You could substitute this with chicken thighs or tofu for a vegetarian option.
- Broccoli: Provides a great texture and is an excellent source of vitamins. Feel free to swap it out with other green veggies like snap peas, bell peppers, or zucchini.
- Vegetable Oil: Used for stir frying. You can also use canola or sesame oil.
- Garlic & Ginger: These add a robust flavor that’s fundamental to Asian cuisine. While fresh is best, you could also use their ground/powdered counterparts if fresh isn’t available.
- Soy Sauce & Dark Soy Sauce: Both add a savory depth to the dish. Tamari or coconut aminos can serve as gluten-free alternatives.
- Hoisin Sauce: It gives the dish a sweet and tangy element. Barbecue sauce or a mix of soy sauce, peanut butter and honey could work as substitutes.
- Rice Vinegar: Adds a touch of acidity. White vinegar or apple cider vinegar would work too.
- Honey: Provides sweetness to balance the tanginess. Substitute with brown sugar or maple syrup if needed.
- Red Pepper Flakes: Adds heat, adjust the amount based on your preference. You can also use fresh chilies or chili sauce.
- Cornstarch & Water: This is used to thicken the sauce. You could also use flour instead.
- Green Onions: Adds a fresh and slightly spicy flavor. If not available, you can skip it or use some fresh cilantro instead.
- Sesame Oil: Gives a nice nutty flavor to the dish. If not available, it can be omitted or substituted with extra virgin olive oil.
- Cooked Rice: Serves as the base of the dish. You could use any variety of rice, or even noodles, according to your preference.
How To Make Asian Chicken And Broccoli
Let’s dive into this super simple yet flavorful dish, trust me, it’s easier than you think.
Cook The Chicken
Start by firing up your wok or large skillet over high heat. Drizzle in that vegetable oil and let it get nice and hot. Then, in go your thinly sliced chicken breast pieces. Give them a good stir around the pan for about 5-7 minutes until they’ve got a nice golden color and are cooked through.
Add The Broccoli
Next up, toss in those beautiful green broccoli florets. Keep everything moving in the pan for another 3-5 minutes. You’re looking for that perfect tender-crisp texture here, still a bit crunchy but not raw.
Make The Sauce
While your chicken and broccoli are doing their thing, let’s whip up that lip-smacking sauce. In a small bowl, combine your garlic, ginger, both types of soy sauce, hoisin sauce, rice vinegar, honey, red pepper flakes, cornstarch, and water. Whisk it up until it’s nicely combined.
Here comes the magic! Pour that delicious sauce you just mixed up all over your chicken and broccoli in the pan. Give everything a good stir so it’s all coated, and cook for just a couple more minutes. You’ll see the sauce start to thicken and cling to everything.
Now, sprinkle in those sliced green onions, they add a burst of freshness. Take your pan off the heat, and finish off with a drizzle of sesame oil for that toasty, nutty flavor. A quick stir and you’re done! Now spoon your fabulous Asian-style chicken and broccoli over a bed of fluffy, cooked rice, and voila! Dinner is served!
Frequently Asked Questions
Absolutely, you can use chicken thighs if you prefer. They may bring even more flavor due to their higher fat content. Just ensure to cut them into thin strips similar to the breast for even cooking.
Yes, you can! It reheats well. Just store it in an airtight container in the refrigerator and it should last for up to 3 days. When reheating, you may want to add a splash of water or broth to loosen up the sauce.
Yes, it can! Make sure to use a gluten-free soy sauce or tamari, and ensure that your hoisin sauce and cornstarch are also gluten-free brands.
- Prepping Ahead: You can cut the chicken and broccoli ahead of time and store them in the fridge. This will speed up the cooking process when you’re ready to make the dish.
- Use Fresh Ingredients: Fresh ginger and garlic really enhance the flavor of this dish. Using fresh over dried or powdered will give you a more authentic Asian flavor.
- Sauce Consistency: If you like a thicker sauce, you can add an extra teaspoon of cornstarch mixed with a little bit of water. If you prefer a thinner sauce, reduce the cornstarch to half a tablespoon.
- Rice Selection: Jasmine or basmati rice pairs wonderfully with this dish, but feel free to use whatever type of rice you prefer or have on hand.
- Don’t Overcook the Broccoli: Keep an eye on the broccoli as it cooks. You want it to be tender-crisp, not mushy. Overcooked broccoli not only loses its vibrant color but also its nutritional value.
To store this chicken and broccoli, first, let the dish cool down to room temperature. Then, transfer it to an airtight container and place it in the refrigerator for about 3 to 4 days. To freeze, place the cooled dish in a freezer-safe container or heavy-duty freezer bags, it should be good for up to 3 months. To reheat, thaw it in the fridge overnight if it’s frozen, then reheat it in the microwave or on the stovetop until heated through. You may need to add a splash of water or chicken broth to keep it from drying out.
Other Asian Style Recipes You’ll Enjoy
- Asian Style Slaw
- Asian Style Pepper Steak
- Easy Beef and Broccoli
- Asian Ground Beef Noodles
- Korean Beef Tacos
- Kung Pao Chicken
Craving More? Follow Along:
Asian Style Chicken And Broccoli
- 1 pound chicken breasts boneless and skinless, cut into thin strips
- 1 head broccoli cut into small florets
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 3 tablespoons soy sauce low sodium
- 1 tablespoon dark soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- ¼ teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions thinly sliced
- 1 tablespoon sesame oil
- 2 cups cooked rice for serving
- In a large skillet or wok, heat the vegetable oil over high heat. Add the sliced chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
- Add the broccoli florets to the skillet and stir-fry for an additional 3-5 minutes, until the broccoli is tender-crisp.
- In a small bowl, whisk together the minced garlic, grated ginger, soy sauce, dark soy sauce, hoisin sauce, rice vinegar, honey, red pepper flakes, cornstarch and water.
- Pour the soy sauce mixture over the chicken and broccoli and stir to combine. Cook for 1-2 minutes, until the sauce has thickened.
- Add the green onions to the skillet and stir to combine.
- Remove the skillet from the heat and drizzle the sesame oil over the top of the chicken and broccoli. Stir to combine.
- Serve the Asian-style chicken and broccoli over cooked white rice.
Tips & Notes:
- Soy Sauce: Both regular and dark soy sauce are used in this recipe. The dark soy sauce has a deeper color and slightly sweeter flavor, contributing to the overall richness of the dish. You can use just regular soy sauce if you can’t find dark soy sauce.
- Hoisin Sauce: Hoisin sauce adds a sweet and salty flavor to the dish. If you don’t have it on hand, a combination of brown sugar and soy sauce can be used as a substitute.
- Rice: The recipe calls for serving the dish over cooked rice. You can choose white, brown, or even cauliflower rice for a low-carb option.
- Vegetables: Feel free to add other veggies you have on hand. Bell peppers, snap peas, or even mushrooms would work great in this dish.
- Heat Level: If you prefer more heat, increase the amount of red pepper flakes, or add some fresh sliced chili or a dash of Sriracha sauce.