Creamy Asian-Inspired Chicken and Broccoli: A Flavorful Weeknight Delight

Craving a comforting and flavorful meal that’s also quick and easy to prepare? Look no further than this creamy Asian-inspired chicken and broccoli! This recipe combines tender chicken and crisp-tender broccoli in a luscious, savory sauce that’s bursting with umami and a hint of sweetness. It’s a guaranteed crowd-pleaser that’s perfect for busy weeknights or a relaxed weekend dinner.

This dish is inspired by classic Asian flavors, but with a creamy twist that adds richness and depth. It’s also incredibly versatile – you can easily customize it to your liking by adding other vegetables, adjusting the spice level, or serving it with different sides. Plus, it comes together in under 30 minutes, making it a winner in terms of both flavor and convenience.

## Why You’ll Love This Recipe

* **Quick and Easy:** From start to finish, this recipe takes less than 30 minutes to prepare.
* **Flavorful:** The creamy Asian-inspired sauce is packed with umami, sweetness, and savory goodness.
* **Versatile:** Easily customizable with different vegetables, proteins, and spice levels.
* **Comforting:** A warm and satisfying meal that’s perfect for any occasion.
* **Family-Friendly:** A guaranteed hit with both kids and adults.

## Ingredients You’ll Need

* **Chicken:** Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
* **Broccoli:** Fresh broccoli florets, cut into small, even pieces.
* **Garlic:** Minced garlic, adds a pungent and aromatic flavor.
* **Ginger:** Freshly grated ginger, provides a warm and slightly spicy note.
* **Soy Sauce:** Use low-sodium soy sauce to control the saltiness of the dish.
* **Oyster Sauce:** Adds a rich, savory, and slightly sweet flavor.
* **Honey:** Balances the savory flavors with a touch of sweetness.
* **Sesame Oil:** Enhances the flavor with its nutty and aromatic notes.
* **Cornstarch:** Used to thicken the sauce.
* **Heavy Cream:** Creates the creamy texture of the sauce.
* **Chicken Broth:** Adds moisture and flavor to the sauce.
* **Red Pepper Flakes (optional):** For a touch of heat.
* **Sesame Seeds (for garnish):** Adds a nutty flavor and visual appeal.
* **Green Onions (for garnish):** Provides a fresh and vibrant flavor.
* **Vegetable Oil:** For cooking the chicken and broccoli.

**Detailed Ingredient Breakdown and Substitutions:**

* **Chicken:** Boneless, skinless chicken breasts are a lean and quick-cooking option. Chicken thighs are more flavorful and stay moist, but they take a bit longer to cook. If you’re using frozen chicken, make sure it’s completely thawed before cooking. Tofu can be used as a vegetarian substitute.
* **Broccoli:** Fresh broccoli is preferred for its crisp-tender texture. Frozen broccoli can be used in a pinch, but it may become slightly mushy. Other vegetables like snap peas, bell peppers, or carrots can be added or substituted.
* **Garlic and Ginger:** These aromatics are essential for the Asian-inspired flavor. Use fresh garlic and ginger for the best flavor. Garlic powder and ginger powder can be used as substitutes, but the flavor won’t be as vibrant.
* **Soy Sauce:** Low-sodium soy sauce is recommended to control the saltiness. Regular soy sauce can be used, but you may need to reduce the amount of salt added to the dish. Tamari is a gluten-free alternative to soy sauce.
* **Oyster Sauce:** Oyster sauce adds a unique umami flavor. If you don’t have oyster sauce, you can substitute it with hoisin sauce or a mixture of soy sauce and a touch of sugar.
* **Honey:** Honey adds a touch of sweetness and balances the savory flavors. Maple syrup or agave nectar can be used as substitutes.
* **Sesame Oil:** Sesame oil adds a nutty and aromatic flavor. A little goes a long way, so don’t use too much. Toasted sesame oil has a stronger flavor than regular sesame oil.
* **Cornstarch:** Cornstarch is used to thicken the sauce. All-purpose flour can be used as a substitute, but you’ll need to use twice the amount.
* **Heavy Cream:** Heavy cream adds richness and creaminess to the sauce. Half-and-half or coconut cream can be used as lighter substitutes, but the sauce won’t be as thick.
* **Chicken Broth:** Chicken broth adds moisture and flavor to the sauce. Vegetable broth can be used as a vegetarian substitute.
* **Red Pepper Flakes:** Red pepper flakes add a touch of heat. Adjust the amount to your liking or omit them entirely if you prefer a milder dish.

## Equipment You’ll Need

* Large skillet or wok
* Cutting board
* Knife
* Measuring cups and spoons
* Mixing bowl

## Step-by-Step Instructions

**Preparation (5 minutes):**

1. Cut the chicken into bite-sized pieces. If using chicken breasts, slice them horizontally to create thinner cutlets, then cut the cutlets into 1-inch pieces. This ensures even cooking. For chicken thighs, trim any excess fat and cut into similar sized pieces.
2. Cut the broccoli into small, even florets. Aim for florets that are roughly the same size so they cook evenly. Wash the broccoli thoroughly to remove any dirt or debris. You can also use the broccoli stalks; just peel the tough outer layer and chop them into small pieces.
3. Mince the garlic and grate the ginger. Use a garlic press or mince the garlic finely with a knife. Peel the ginger before grating it using a microplane or a fine grater.
4. In a small bowl, whisk together the soy sauce, oyster sauce, honey, and sesame oil. This mixture forms the base of the flavorful sauce.
5. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of chicken broth to create a slurry. This slurry will thicken the sauce later. Make sure there are no lumps in the slurry.

**Cooking (20 minutes):**

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Make sure the skillet is hot before adding the chicken to prevent sticking. A wok is ideal for stir-frying because its shape allows for even heat distribution.
2. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Do not overcrowd the skillet; cook the chicken in batches if necessary to ensure even browning. Stir occasionally to prevent sticking.
3. Remove the chicken from the skillet and set aside. Drain any excess oil from the skillet.
4. Add another tablespoon of vegetable oil to the skillet. Add the broccoli florets and cook until crisp-tender, about 5-7 minutes. Stir frequently to prevent burning. If the broccoli starts to dry out, add a tablespoon or two of water to the skillet and cover it with a lid to steam the broccoli.
5. Add the minced garlic and grated ginger to the skillet and cook for 30 seconds, until fragrant. Be careful not to burn the garlic and ginger, as this can make the dish taste bitter. Stir constantly.
6. Pour the soy sauce mixture into the skillet and bring to a simmer. Scrape the bottom of the skillet to loosen any browned bits, which will add flavor to the sauce.
7. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes. The sauce should thicken quickly as the cornstarch cooks.
8. Stir in the heavy cream and red pepper flakes (if using). Reduce the heat to low and simmer for another minute, until the sauce is heated through.
9. Add the cooked chicken back to the skillet and toss to coat with the sauce. Make sure the chicken is evenly coated with the creamy sauce.

**Serving (5 minutes):**

1. Serve the creamy Asian-inspired chicken and broccoli over rice, noodles, or quinoa. White rice, brown rice, or jasmine rice are all good choices. For noodles, try egg noodles, ramen noodles, or udon noodles. Quinoa is a healthy and gluten-free option.
2. Garnish with sesame seeds and green onions. Sesame seeds add a nutty flavor and visual appeal. Green onions provide a fresh and vibrant flavor. You can also add other garnishes, such as chopped peanuts, cilantro, or a drizzle of sriracha.

## Tips for Success

* **Don’t overcrowd the skillet:** Overcrowding the skillet will lower the temperature and cause the chicken and broccoli to steam instead of brown. Cook in batches if necessary.
* **Use fresh ingredients:** Fresh garlic and ginger will provide the best flavor.
* **Don’t overcook the broccoli:** Overcooked broccoli will be mushy. Cook it until it’s crisp-tender.
* **Adjust the spice level to your liking:** Add more or less red pepper flakes depending on your preference.
* **Taste and adjust the seasoning:** Before serving, taste the sauce and adjust the seasoning as needed. You may need to add more soy sauce, honey, or red pepper flakes.

## Variations and Substitutions

* **Vegetarian:** Substitute the chicken with tofu or tempeh. Use vegetable broth instead of chicken broth.
* **Spicy:** Add more red pepper flakes or a dash of sriracha.
* **Different Vegetables:** Add other vegetables such as snap peas, bell peppers, carrots, or mushrooms.
* **Lower Carb:** Serve over cauliflower rice or zucchini noodles.
* **Add Nuts:** Sprinkle with chopped peanuts or cashews for added crunch.
* **Different Protein:** Use shrimp or beef instead of chicken.
* **Dairy-Free:** Substitute the heavy cream with coconut cream.

## Serving Suggestions

* Serve over rice, noodles, or quinoa.
* Serve with a side of steamed vegetables.
* Serve with an egg roll or spring roll.
* Serve with a side of miso soup.

## Make-Ahead Instructions

* You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat the sauce before adding the chicken and broccoli.
* You can also cut the chicken and broccoli ahead of time and store them in separate containers in the refrigerator for up to 2 days.

## Storage Instructions

* Store leftovers in an airtight container in the refrigerator for up to 3 days.
* Reheat in the microwave or on the stovetop.

## Detailed Recipe

**Yields:** 4 servings
**Prep time:** 5 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
* 1 large head of broccoli, cut into small florets
* 2 cloves garlic, minced
* 1 inch ginger, freshly grated
* 1/4 cup low-sodium soy sauce
* 2 tablespoons oyster sauce
* 1 tablespoon honey
* 1 teaspoon sesame oil
* 2 tablespoons cornstarch
* 1/2 cup chicken broth, divided
* 1/2 cup heavy cream
* 1/4 teaspoon red pepper flakes (optional)
* 2 tablespoons sesame seeds, for garnish
* 2 green onions, thinly sliced, for garnish
* 2 tablespoons vegetable oil, divided
* Salt and pepper to taste

**Instructions:**

1. In a small bowl, whisk together the soy sauce, oyster sauce, honey, and sesame oil. Set aside.
2. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of chicken broth until smooth. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Add another tablespoon of vegetable oil to the skillet. Add the broccoli and cook until crisp-tender, about 5-7 minutes. Add the garlic and ginger and cook for 30 seconds, until fragrant.
5. Pour the soy sauce mixture into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes. Stir in the remaining chicken broth and heavy cream. Bring to a simmer and cook for another minute, until heated through.
6. Add the cooked chicken back to the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
7. Garnish with sesame seeds and green onions. Serve immediately over rice, noodles, or quinoa.

## Nutrition Information (per serving, approximate):

* Calories: 450-550
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 20-30g

*Note: Nutrition information is an estimate and may vary depending on the specific ingredients used.*

Enjoy this creamy, flavorful, and easy-to-make Asian-inspired chicken and broccoli. It’s a dish that’s sure to become a regular in your weeknight rotation!