These Chicken and Broccoli Bowls are a quick, flavorful weeknight favorite, featuring juicy chicken, crisp-tender broccoli, and a glossy garlic soy sauce with a hint of honey. Ready in under 30 minutes, they’re perfect for busy nights when you want something fast, fresh, and satisfying over a cozy bowl of rice or quinoa.
Ingredients
- 2 cups broccoli florets
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Salt and pepper, to taste
- Cooked rice or quinoa, for serving
- Sesame seeds, for garnish
- Green onions, thinly sliced, for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken pieces in an even layer, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant, stirring constantly to prevent burning.
- Add the broccoli florets and stir-fry for 3–4 minutes, until bright green and tender-crisp. Add a splash of water and cover for 1–2 minutes if you prefer softer broccoli.
- Return the cooked chicken and any juices to the skillet with the broccoli.
- In a small bowl, whisk together the soy sauce, honey, sesame oil, and the cornstarch-water mixture until smooth.
- Pour the sauce over the chicken and broccoli, stirring well to coat everything evenly.
- Cook for 2–3 minutes, stirring frequently, until the sauce bubbles and thickens to a glossy consistency that coats the chicken and broccoli.
- Taste and adjust seasoning with additional soy sauce, pepper, or a drizzle more honey, if desired.
- Serve the chicken and broccoli mixture over warm cooked rice or quinoa. Garnish with sesame seeds and sliced green onions before serving.
Variation
- Swap the chicken breasts for chicken thighs for a richer, juicier flavor and slightly higher fat content.
- Add extra veggies like sliced carrots, snap peas, bell peppers, or mushrooms for a more colorful, nutrient-packed bowl.
- Make it spicy by stirring in a teaspoon of sriracha, chili garlic sauce, or red pepper flakes with the soy sauce mixture.
Cooking Notes
- Cut the chicken into evenly sized bite-sized pieces to ensure it cooks quickly and evenly.
- Don’t overcook the broccoli aim for tender-crisp to keep its bright color and fresh crunch.
- If the sauce becomes too thick, thin it out with a tablespoon or two of water or chicken broth until it reaches your desired consistency.
Serving Suggestions
- Serve over steamed jasmine rice, brown rice, or fluffy quinoa for a hearty, balanced bowl.
- Top with extra sliced green onions, sesame seeds, or a drizzle of chili oil for added flavor and texture.
- Add a side of miso soup or a simple cucumber salad to round out the meal.
Tips
- Prep all ingredients before you start cooking the recipe moves quickly once you begin.
- Pat the chicken dry with paper towels before cooking to help it brown better in the pan.
- Double the sauce ingredients if you like your bowls extra saucy, especially when serving over a lot of rice or quinoa.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information
- Calories: 320 kcal
- Protein: 28 g
- Sodium: 900 mg
Frequently Asked Questions
- Can I use frozen broccoli?
Yes. Thaw and pat dry before adding, or add it straight from frozen and cook a little longer, noting it may release more water into the pan. - Can I make this gluten-free?
Use a gluten-free tamari or coconut aminos in place of soy sauce and ensure your cornstarch is certified gluten-free. - How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat or in the microwave until hot, adding a splash of water if needed. - Can I use a different protein?
Absolutely. This recipe works well with shrimp, thinly sliced beef, tofu, or tempeh just adjust the cooking time so your protein doesn’t overcook.
Conclusion
These Chicken and Broccoli Bowls bring together tender chicken, crisp broccoli, and a glossy garlic soy sauce for a fast, flavorful meal that’s easy enough for weeknights yet satisfying enough for meal prep. Serve it over rice or quinoa, customize the veggies, and you’ve got a wholesome, customizable bowl everyone can dig into with minimal effort.
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Chicken and Broccoli Bowls
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
These Chicken and Broccoli Bowls are a quick, flavorful weeknight favorite, featuring juicy chicken, crisp-tender broccoli, and a glossy garlic soy sauce with a hint of honey. Ready in under 30 minutes, they’re perfect for busy nights when you want something fast, fresh, and satisfying over a cozy bowl of rice or quinoa.
Ingredients
Scale
- 2 cups broccoli florets
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Salt and pepper, to taste
- Cooked rice or quinoa, for serving
- Sesame seeds, for garnish
- Green onions, thinly sliced, for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken pieces in an even layer, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant, stirring constantly to prevent burning.
- Add the broccoli florets and stir-fry for 3–4 minutes, until bright green and tender-crisp. Add a splash of water and cover for 1–2 minutes if you prefer softer broccoli.
- Return the cooked chicken and any juices to the skillet with the broccoli.
- In a small bowl, whisk together the soy sauce, honey, sesame oil, and the cornstarch-water mixture until smooth.
- Pour the sauce over the chicken and broccoli, stirring well to coat everything evenly.
- Cook for 2–3 minutes, stirring frequently, until the sauce bubbles and thickens to a glossy consistency that coats the chicken and broccoli.
- Taste and adjust seasoning with additional soy sauce, pepper, or a drizzle more honey, if desired.
- Serve the chicken and broccoli mixture over warm cooked rice or quinoa. Garnish with sesame seeds and sliced green onions before serving.
Notes
- Use low-sodium soy sauce to better control the salt level of the dish.
- Adjust the honey to taste if you prefer a sweeter or less sweet sauce.
- For meal prep, store the chicken and broccoli separately from the rice or quinoa, then reheat and assemble bowls as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Bowl
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 of the recipe with rice or quinoa)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: chicken and broccoli bowls, garlic soy chicken, easy stir fry, weeknight dinner, healthy chicken recipe, rice bowls