Here is another easy healthy week night recipe that you will definitely like – Chicken and Broccoli. Even though the broccoli and chicken are precooked separately, it is all done in one skillet. Twenty minutes of cooking time is all you need plus 10 minutes of quick prep. It’s one of my favorite meals served over steamed rice.
If you like Asian dishes, this recipe is inspired by the famous beef and broccoli. The simple flavor combination of fresh ginger, garlic, onion, oyster sauce and soy sauce just add the essential umami. I like using chicken tenders because they’re not as chewy and dry as chicken breast. The chicken tenders are flavored with Lawry’s seasoning. Just go easy on using it, as it contains salt with the spices. A little coating of corn starch will make the sauce a bit thicker at the end. Before you begin, it’s a good idea to make a pot of steamed rice.
The method for this chicken and broccoli is easy. First, precook the broccoli until just al dente and still has the bright green color. Then season the chicken and brown it in oil. After that, you sauté the onion, ginger and garlic. Finally, add the chicken and broccoli, soy sauce, freshly ground pepper and some broth.
This chicken and broccoli recipe is a tried-and-true family favorite. It is simple, easy, and the most delicious thing ever. Try it!
Boil 1/2 inch of water on high heat in a covered skillet. When it starts to boil, add broccoli and a little salt and cover. Let it cook on medium heat for 3-4 minutes. Turn off heat and remove broccoli and let it drain in a colander. Run cold water on broccoli to stop the cooking and keep the bright green color. Let drain. Discard the boiled water and wipe skillet with paper towel.
Cut each chicken tender in 4 pieces on a bias. Season it with Lawry's seasoning to taste and toss together. Sprinkle the corn starch on top and toss again until well coated.
Heat 1 Tbsp of canola oil in the same skillet on medium-high heat. When hot, add coated chicken and brown each side for 3-4 minutes. Transfer chicken onto a plate. Lower heat to medium.
In the same skillet sauté onion for 2-3 minutes. Add in garlic and ginger and cook for about 1 minute. Lower heat. Stir in soy sauce, oyster sauce and chicken broth. Toss in broccoli and chicken. Add a little freshly ground black pepper. Serve with steamed brown or white rice.