Chicken and Broccolini with Asian style sauce is a quick and easy, 1-pan, 30-minute meal with strips of chicken, plenty of healthy broccolini, and just a few ingredients for the best stir fry sauce.
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Try this easy chicken and broccolini for dinner tonight – it’s better than takeaway!
The rich ‘’brown’’ sauce with tender chicken and healthy broccolini has captured the hearts and palates of many amongst our family and friends.
Chicken and Broccolini Recipe
This dish is so versatile, you can add your favorite vegetables to this recipe like mushrooms, bell peppers, peas, carrots.
Broccolini: I used fresh, but frozen broccolini is OK, too. Just defrost before using it, and you’ll have to be OK with it being a little mushier.
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Toasted sesame oil: don’t skip this step as it adds a totally different flavor to the mix.
It’s fine if you don’t have it on hand, just use a neutral oil to replace it, and sprinkle the dish with sesame seeds before serving, if you have those.
Brown sugar: if you want to avoid the sugar, use honey/maple syrup or skip it completely.
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- Creamy Chicken – a delicious creamy chicken full of flavors with Herbs de Provence
- Oregano Garlic Baked Chicken – truly cozy dinner meal with baked chicken, potatoes and cherry tomatoes
- Baked Trout In Honey Mustard and Soy Sauce Glaze – delicious baked trout fillets in creamy honey mustard soy sauce
How To Make Chicken and Broccolini Recipe
What you’ll also need: meat mallet, large non-sticky pan.
1. Wash the broccolini and let it dry properly dry.
2. Prepare the chicken. Pound the chicken with a meat mallet so it cooks evenly. Slice the chicken into bite-sized pieces or strips.
3. Heat the olive oil in a large non-stick pan over medium heat. Add the broccolini to the pan and cook for 2 min. Remove from the pan and put on aside.
4. Add chicken and cook on high heat until browned on both sides (about 5 minutes).
5. Make the sauce: In a separate small bowl combine soy sauce, vinegar, brown sugar, minced garlic, water, sesame oil, chili flakes, pepper, and lime juice. The sauce will become thicker and thicker so make sure not to leave it on simmer.
6. Pour the sauce into chicken and cook over medium heat for 10 min more.
7. Finally, add broccolini to the pan and switch off the heat. Stir until all the broccolini is nicely coated with the sauce.
8. Garnish with sesame seeds, coriander or green onions and serve with rice.
You can easily use this dish in your meal preps: in a heat-safe container pour the sauce with chicken and broccolini over cooled rice or noodles, then refrigerate until ready to heat and serve. (Can be refrigerated up to 4 days).
Thank you for reading!
– Julia
What is your favorite garnish for Asian sauces: rice, noodles, or …?
More Asian style dinners?
Do you have an all-time favorite Asian dish? Let me know down in the comments, I would love to hear from you!
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Chicken and Broccoli (Asian Style)
Ingredients
- 1/2 cup Soy sauce (low sodium or gluten-free)
- 1 tbsp Vinegar
- 2 1/2 tbsp Brown sugar
- 2 Garlic cloves
- 1/2 cup Warm water
- 1 tbsp Sesame oil
- 1/2 tbsp Chilli flakes
- 1 tbsp Lime juice
- Black ground pepper to taste
Instructions
- Wash the broccolini and let it dry properly dry.
- Prepare the chicken. Pound the chicken with a meat mallet so it cooks evenly. Slice the chicken into bite-sized pieces or strips.
- Heat the olive oil in a large non-stick pan over medium heat. Add the broccolini to the pan and cook for 2 min. Remove from the pan and put on aside.
- Add chicken. Cook on high heat until browned on both sides (about 5 minutes).
- Make the sauce: In a separate small bowl combine soy sauce, vinegar, brown sugar, minced garlic, water, sesame oil, chili flakes, pepper, and lime juice.
- Pour the sauce over the chicken and cook on medium heat for 10 min more.
- Finally, add broccolini to the pan and switch off the heat. Stir until all the broccolini is nicely coated with the sauce.
- Garnish with sesame seeds, coriander or green onions and serve with rice.
Notes
DID YOU MAKE THIS RECIPE?
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