| Prep Time: 10 mins | Cook Time: 10 mins | Yield: 4 servings |
It’s the first week of January, and while the craving for your favorite Chinese takeout is real, your New Year’s goals are likely pointing you toward home-cooked meals. What if you could have the best of both worlds? This Garlic Ginger Chicken and Broccoli is a “Better Than Takeout” recipe that comes together in less time than it takes for a delivery driver to arrive at your door.
This is a quick weeknight dinner staple in my house because it uses simple pantry ingredients to create a professional-quality glaze. It is high in protein, packed with fiber from fresh broccoli, and significantly lower in sodium and sugar than restaurant versions. If you are looking for a budget-friendly meal that doesn’t feel like “diet food,” this is your new go-to.
Why This Stir Fry Wins Every Time
The secret to a great stir fry isn’t a fancy wok; it’s the preparation. By cutting the chicken into small, uniform pieces and searing them at a high temperature, you get those “crispy” edges without deep-frying. The sauce is a perfect balance of savory soy, sweet honey, and the aromatic punch of fresh garlic and ginger. It’s a healthy comfort food that feels like a treat.
Ingredients & Quantities
- 1.5 lbs Boneless Skinless Chicken Breasts or Thighs, cut into 1-inch pieces
- 1 lb Fresh Broccoli florets
- 2 Tablespoons Olive Oil or Avocado Oil (divided)
- Salt and Black Pepper to taste
The 5-Ingredient Sauce:
- 1/3 cup Soy Sauce (or Coconut Aminos for Gluten-Free)
- 1/4 cup Honey or Maple Syrup
- 1 Tablespoon Fresh Ginger, grated
- 4 cloves Garlic, minced
- 1 teaspoon Toasted Sesame Oil
- (Optional) 1 teaspoon Cornstarch for a thicker glaze
Step-by-Step Instructions
- Prep the Sauce: In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, and sesame oil. If you like a thicker sauce, whisk in the cornstarch now. Set aside.
- Steam/Sear the Broccoli: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli florets and 2 tablespoons of water. Cover with a lid for 2 minutes to “steam-sear” them. They should be bright green and tender-crisp. Remove them from the pan and set aside.
- Sear the Chicken: Wipe out the pan and add the remaining tablespoon of oil. Increase heat to high. Add the chicken pieces in a single layer. Season with a pinch of salt and pepper. Cook undisturbed for 3 minutes to get a golden-brown sear, then stir and cook for 2 more minutes until nearly cooked through.
- Toss and Glaze: Return the broccoli to the pan with the chicken. Pour the garlic ginger sauce over the top.
- Thicken: Stir constantly for 1–2 minutes. The sauce will bubble and begin to thicken into a glossy glaze that coats every piece of chicken and broccoli.
- Serve: Remove from heat immediately to prevent the chicken from drying out. Serve over fluffy white rice, brown rice, or cauliflower rice. Garnish with sesame seeds and sliced green onions.
Pro-Tips for Success
- Dry the Chicken: Use a paper towel to pat the chicken dry before it hits the pan. If the chicken is wet, it will steam rather than sear, and you’ll miss out on those crispy edges.
- Fresh is Best: Use fresh ginger and garlic if possible. The jarred versions work in a pinch, but the “zing” of fresh ginger is what makes this dish taste like restaurant quality.
- Don’t Overcrowd: If your pan is small, sear the chicken in two batches. Overcrowding drops the temperature and prevents browning.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days. This is a top-tier healthy meal prep option as the flavors only get deeper overnight.
- Reheating: Reheat in a skillet over medium heat with a tiny splash of water to loosen the sauce.
Frequently Asked Questions
Can I make this vegetarian?
Absolutely. Swap the chicken for extra-firm tofu (pressed and cubed) or a large bag of frozen edamame.
How do I make it spicy?
Add 1 teaspoon of Sriracha or red pepper flakes to the sauce mixture in Step 1.
Can I use frozen broccoli?
Yes. However, do not add the water in Step 2. Sauté the frozen broccoli directly from the bag until the moisture evaporates and they start to brown.
Conclusion
This Garlic Ginger Chicken and Broccoli is proof that you don’t need a lot of time or a big budget to eat incredibly well. It’s fresh, fast, and a perfect addition to your January healthy reset.
