Sweet and Sour Chicken and Broccoli
Get ready to elevate your dinner game with this Sweet and Sour Chicken and Broccoli recipe, the ultimate fusion of bold flavors and vibrant textures. Tender, golden-browned chicken is paired with crisp broccoli florets and a colorful pop of diced red bell pepper, all enveloped in a luscious sweet and sour sauce made with soy sauce, ketchup, brown sugar, and white vinegar for the perfect balance of tangy and sweet. Aromatic garlic and ginger add depth, while a quick cornstarch slurry creates a glossy, thickened finish. Served over fluffy white rice and optionally garnished with sesame seeds and green onions, this one-pan dish comes together in just 35 minutes, making it an irresistible weeknight dinner recipe. Perfect for fans of Asian-inspired cuisine, this healthy, homemade takeout favorite is packed with flavor and ready to impress.
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breast
- 4 cups Broccoli florets
- 2 tablespoons Vegetable oil
- 3 tablespoons Cornstarch
- 3 tablespoons Soy sauce
- 2 tablespoons White vinegar
- 3 tablespoons Ketchup
- 3 tablespoons Brown sugar
- 2 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 cups Chicken broth
- 1 unit Red bell pepper, diced
- 1 teaspoon Sesame seeds (optional)
- 2 units Green onions, thinly sliced (optional)
- 3 cups Cooked white rice, for serving
Instructions
Cut the chicken breast into bite-sized cubes and place in a bowl.
Sprinkle 2 tablespoons of cornstarch over the chicken and toss to coat evenly. Set aside.
In a small bowl, whisk together soy sauce, white vinegar, ketchup, brown sugar, and 1/2 cup of chicken broth. Set the sauce aside for later.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned and cooked through, about 5-6 minutes. Remove the chicken and set aside.
In the same skillet, heat the remaining tablespoon of vegetable oil. Add minced garlic, grated ginger, and diced red bell pepper. Sauté for about 1 minute, until aromatic.
Add broccoli florets to the skillet and stir-fry for 3-4 minutes, until crisp-tender.
Return the cooked chicken to the skillet and pour the prepared sweet and sour sauce over the chicken and vegetables. Stir well to combine.
In a small bowl, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir this into the skillet, along with the remaining chicken broth, and cook for 2-3 minutes until the sauce thickens.
Optional: Sprinkle sesame seeds and sliced green onions over the dish for garnish.
Serve the sweet and sour chicken and broccoli over cooked white rice.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 14.9 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 624 mg | 13% | |
*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.
