Name: Chicken and Broccoli Skillet
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 3–4 boneless, skinless chicken breasts (about 1.5 lb), patted dry and cut into bite-sized pieces; 4 cups fresh broccoli florets, washed and trimmed; 3 cloves garlic, minced; 2 tbsp extra-virgin olive oil or a neutral oil (canola); 3 tbsp low-sodium soy sauce (or tamari for gluten-free); 1 tsp sesame oil; ½ tsp red pepper flakes (optional); Salt and freshly ground black pepper, to taste

Description

A quick and crisp weeknight skillet dish delivering tender chicken and bright broccoli in a savory soy-sesame glaze in just 20 minutes.

Ingredients

3–4 boneless, skinless chicken breasts (about 1.5 lb), patted dry and cut into bite-sized pieces
4 cups fresh broccoli florets, washed and trimmed
3 cloves garlic, minced
2 tbsp extra-virgin olive oil or a neutral oil (canola)
3 tbsp low-sodium soy sauce (or tamari for gluten-free)
1 tsp sesame oil
½ tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste

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Instructions

Prep: Pat the chicken dry and cut into even, bite-sized cubes. Trim broccoli into similar-sized florets and mince the garlic. Measure the soy and sesame oil for easy access.
Heat the pan: Place a large skillet over medium-high heat. Add 2 tbsp oil; when it shimmers, the pan is ready.
Sear the chicken: Add the chicken in a single layer and let it sit undisturbed for about 2 minutes to form a golden crust. Stir and cook 3–4 minutes more until cooked through (internal temperature 165°F/74°C). Transfer chicken to a plate and set aside.
Cook the broccoli and garlic: Lower heat to medium. Add oil if required, then add the garlic and broccoli. Sauté for 2–3 minutes until fragrant and bright. If needed, add water, cover, and steam for 1–2 minutes until tender-crisp. Uncover.
Finish in the pan: Return the chicken to the skillet. Pour in soy sauce and sesame oil; toss to coat. Cook for 3–5 minutes, stirring so the sauce reduces and clings to the chicken and broccoli. Taste and adjust with salt, pepper, and red pepper flakes. If using the cornstarch slurry, stir it in now and simmer until glossy.
Serve: Remove from heat and serve immediately over rice, noodles, or cauliflower rice.

Notes

For dietary swaps, use tamari for gluten-free or cauliflower rice for a low-carb plate. For a thicker glaze, prepare 1 tsp cornstarch mixed with 2 tbsp cold water and add near the end.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Sautéing
Cuisine: Asian