Broccoli and Chicken in Piquant Sauce
Transform your weeknight dinner routine with this vibrant and flavorful Broccoli and Chicken in Piquant Sauce recipe! Tender strips of seasoned chicken breast are stir-fried to perfection and paired with crisp-tender broccoli florets, all enveloped in an irresistible sauce that strikes the perfect balance of sweet, tangy, and spicy. Made with a blend of soy sauce, honey, rice vinegar, and a kick of Sriracha, this luscious sauce thickens beautifully with a cornstarch slurry for a glossy finish that clings to every bite. With just 15 minutes of prep time and 20 minutes to cook, this gluten-free stir-fry is quick, wholesome, and ideal for busy evenings. Serve it over fluffy steamed rice or your favorite noodles for a satisfying meal that’s sure to please the whole family. Perfect for fans of bold flavors, this dish makes for a crowd-pleasing, one-pan wonder that’s as delightful as it is easy to prepare.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 300 grams Broccoli florets
- 3 pieces Garlic cloves
- 1 tablespoon Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1 tablespoon Sriracha
- 2 teaspoons Cornstarch
- 4 tablespoons Water
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Slice the chicken breast into thin strips and season with salt and black pepper. Set aside.
Cut broccoli into bite-sized florets, ensuring pieces are uniform for even cooking.
Mince the garlic cloves and finely grate the ginger. Set them aside for the sauce.
In a small bowl, combine soy sauce, honey, rice vinegar, and Sriracha. In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 4-5 minutes, stirring frequently, until browned and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet, followed by the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
Add the broccoli florets to the skillet along with 2 tablespoons of water. Cover with a lid and steam for 2-3 minutes until the broccoli is bright green and tender-crisp.
Return the chicken to the skillet, then pour in the soy sauce mixture. Stir well to combine and coat the chicken and broccoli.
Add the cornstarch slurry to the skillet and stir continuously. Allow the sauce to simmer and thicken, about 1-2 minutes.
Taste and adjust seasoning if needed. Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5056 mg | 220% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 41.2 g | ||
| Protein | 156.3 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1742 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
