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Chicken and broccoli recipes - Image 3

One-Pan Garlic Ginger Chicken and Broccoli

A quick, healthy, and incredibly flavorful one-pan meal. Tender chicken and crisp-tender broccoli are coated in a savory, glossy sauce made with garlic, ginger, and soy. Perfect for busy weeknights and ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 large head broccoli cut into florets (about 4-5 cups)
  • 3 tbsp neutral oil such as avocado or canola, divided
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/3 cup low-sodium soy sauce or tamari
  • 1/4 cup chicken broth or water
  • 2 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp cold water to make a slurry
  • sesame seeds and sliced green onion for garnish

Equipment

  • Large skillet or wok (12-inch minimum)
  • Sharp chef's knife and cutting board
  • Mixing bowls (small and medium)
  • Whisk or fork
  • Measuring cups and spoons

Method
 

  1. Pat the chicken pieces very dry with paper towels. This is crucial for getting a good sear instead of steaming. Season generously with black pepper (hold the salt as the soy sauce is plenty salty). In a small bowl, whisk together the soy sauce, broth, honey, rice vinegar, and sesame oil. Have your garlic, ginger, and cornstarch slurry ready to go.
  2. Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer, working in batches if needed to avoid crowding. Let it sear undisturbed for 2-3 minutes until golden brown on one side, then stir and cook until just cooked through, about 4-5 minutes total. Transfer to a clean plate.
  3. Add the remaining 1 tablespoon of oil to the same skillet. Add the broccoli florets and stir-fry for 2-3 minutes until they turn bright green. Add 2 tablespoons of water, cover the skillet with a lid, and let the broccoli steam for 2 minutes to become crisp-tender. Uncover and push the broccoli to the sides of the pan.
  4. Reduce heat to medium. Add the minced garlic and grated ginger to the center of the pan. Stir constantly for just 30-60 seconds until fragrant—trust me, you don't want it to burn. Pour in the prepared sauce mixture and bring to a simmer.
  5. Give the cornstarch slurry a final stir and slowly drizzle it into the simmering sauce while stirring constantly. The sauce will thicken into a glossy coating consistency in about 1 minute. Return the cooked chicken (and any accumulated juices) to the skillet. Toss everything together until the chicken and broccoli are evenly coated in the sauce. Remove from heat.
  6. Garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice, cauliflower rice, or noodles for a complete, satisfying meal. Step back and admire your perfectly sauced, restaurant-quality dish made in one pan!

Notes

Chef's Tips:
• For the crispiest broccoli, make sure your pan is hot before adding it and don't skip the quick steam step.
• The most common mistake is adding the cornstarch slurry to a cold sauce—it must be simmering to activate properly.
• Let the dish rest for 2 minutes off heat before serving; the sauce will cling even better.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) as measured by a digital thermometer.
• Do not leave cooked food at room temperature for more than 2 hours.