PREP TIME: 20 mins | COOK TIME: 10 mins | TOTAL TIME: 30 mins | SERVES: 4
This Chinese Chicken and Broccoli are a million times better than takeout and super easy to throw together. It is made with garlic, ginger, soy sauce, and honey. An inexpensive option for a quick dinner perfect for busy days. Serve this over rice or noodles for a complete meal any time of the week.
Ingredients
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1 large head of Broccoli cut into florets
3 tbsp vegetable oil
6 boneless chicken thighs skinless
3 cloves garlic peeled and finely chopped
3 green/spring onions trimmed and sliced
1” piece of ginger peeled and chopped
2 tbsp Hoisin Sauce or oyster sauce for less sweetness
3 tbsp light soy sauce (extra to taste)
6 tbsp honey approximately
6 tbsp hot water
How to make Chinese Chicken and Broccoli
Step 1: To your preferred softness, steam or saute the broccoli and set it aside.
Step 2: Heat a little oil in a wok over high heat. Once hot, add the chicken and cook on both sides until brown. When done, remove from the wok and set the chicken aside.
Step 3: In the same hot wok, fry the garlic, spring onion, and ginger for about 30 seconds, tossing now and then. If needed, add more oil to the wok.
Step 4: Return the chicken to the wok along with the soy sauce, hoisin sauce, and hot water. Bring the mixture to a boil, then drizzle with honey. Cover with the lid and simmer for about 7 to 10 minutes while turning and drizzling extra honey as it cooks until the chicken is completely cooked and the sauce has reduced.
Step 5: Now, add in the broccoli and toss to coat.
Notes:
Before starting, make sure to prepare all the ingredients.
Heat the wok over high heat before adding the oil to prevent the ingredients from sticking to the pan.
Spread the oil around the wok once added. I suggest to chose an oil with high smoke points such as vegetable and peanut oil.
For a thicker sauce, whisk a tbsp each of cornstarch and cold water until you have a smooth paste. Add this to the simmering sauce, stir, and bring to a boil. Then, simmer just until the starchy taste has been cooked away.
Nutrition Facts:
Calories: 408kcal (20%)| Carbohydrates: 24g (8%)| Protein: 38g (76%)| Fat: 18g (28%)| Saturated Fat: 10g (63%)| Cholesterol: 161mg (54%)| Sodium: 1087mg (47%)| Potassium: 958mg (27%)| Fiber: 4g (17%)| Sugar: 13g (14%)| Vitamin A: 1075IU (22%)| Vitamin C: 137.8mg (167%)| Calcium: 101mg (10%)| Iron: 3mg (17%)
Ingredients
- 1 large head of Broccoli cut into florets
- 3 tbsp vegetable oil
- 6 boneless chicken thighs skinless
- 3 cloves garlic peeled and finely chopped
- 3 green/spring onions trimmed and sliced
- 1” piece of ginger peeled and chopped
- 2 tbsp Hoisin Sauce or oyster sauce for less sweetness
- 3 tbsp light soy sauce (extra to taste)
- 6 tbsp honey approximately
- 6 tbsp hot water
Instructions
Step 1: To your preferred softness, steam or saute the broccoli and set it aside.
Step 2: Heat a little oil in a wok over high heat. Once hot, add the chicken and cook on both sides until brown. When done, remove from the wok and set the chicken aside.
Step 3: In the same hot wok, fry the garlic, spring onion, and ginger for about 30 seconds, tossing now and then. If needed, add more oil to the wok.
Step 4: Return the chicken to the wok along with the soy sauce, hoisin sauce, and hot water. Bring the mixture to a boil, then drizzle with honey. Cover with the lid and simmer for about 7 to 10 minutes while turning and drizzling extra honey as it cooks until the chicken is completely cooked and the sauce has reduced.
Step 5: Now, add in the broccoli and toss to coat.
Notes
Before starting, make sure to prepare all the ingredients. Heat the wok over high heat before adding the oil to prevent the ingredients from sticking to the pan. Spread the oil around the wok once added. I suggest to chose an oil with high smoke points such as vegetable and peanut oil. For a thicker sauce, whisk a tbsp each of cornstarch and cold water until you have a smooth paste. Add this to the simmering sauce, stir, and bring to a boil. Then, simmer just until the starchy taste has been cooked away.