I love a good take out inspired recipe, and this Chicken and Broccoli is no different. I know I have shared quite a few chicken recipes lately, but for some reason we are on a chicken binge right now in my house and I am not complaining. I’d take this delicious Chicken and Broccoli over a heap of jasmine rice any day!
Today I was scrolling Facebook and saw a meme about food bloggers that caught my eye. It said something about how food bloggers write a bunch of nonsense before the recipe. In the comments were tons of hate comments about how people can’t stand it, and all the Karens just need to cough up the recipe and forget the jargon.
My first feeling was kind of annoyed. Food bloggers spend so much time on this stuff you guys! I know there will always be people who say cliche things, like they “can’t even” because the recipe from their Grandma’s attic turned out just perfect. But most of us are just trying to convey that we love food and we hope you love it too.
After feeling a bit annoyed I realized that I needed to put my big girl panties on and laugh it off with them. I get it, I do. But here’s the thing, Google requires a minimum number of words to recognize a post. The jargon is there for a reason, and it is so our recipes can reach you. Of course, there will always be something to say about a recipe, but I promise I’m not trying to annoy or bore anyone.
So listen, if you read this just post a comment that you made it through all the bulls**t and didn’t skip right to the recipe. HAHA You my friend are the real MVP today!
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No need for takeout tonight! This Chicken and Broccoli brings a burst of flavor and a delicious sauce that goes great over a heap of rice.
Ingredients
2 Tablepsoons olive oil, for cooking
2-3 boneless, skinless chicken breasts
2 cloves fresh garlic, minced
1 large head fresh broccoli, chopped
1 cup water + water for steaming broccoli
1/4 cup soy sauce
1/4 cup brown sugar
1/2 tsp ground ginger
1/4 tsp garlic powder
1-2 Tablespoons corn starch
Instructions
Cube chicken into small pieces. Heat a cast iron skillet or non stick pan over medium heat with 1Tablespoon olive oil.
Add cubed chicken, lightly browning each side. Cook until chicken reaches an internal temperature of 165 degrees. Remove chicken from pan and set aside.
Wipe down and excess liquids from pan using a paper towel. Add 1 Tablespoon olive oil, minced garlic, and broccoli to pan. Stir until broccoli starts turning bright green, then add 1/4 – 1/2 cup water to the pan to steam broccoli. Continue cooking until broccoli is tender.
Add 1 cup water to pan, followed by 1/4 cup soy sauce, 1/4 cup brown sugar, 1/2 tsp ground ginger, and 1/4 tsp garlic powder. Bring to a simmer.
In a small separate bowl mix cornstarch and water. Pour mixture into pan and stir continuously until sauce thickens. Add chicken back to pan and stir to coat in sauce.
Serve chicken and broccoli with rice or extra veggies.
