Description
Get ready to bring bold flavor to your table with these Crispy Chicken Thighs With Broccoli — a perfect balance of golden, juicy chicken and tender-crisp broccoli coated in a glossy, savory glaze. This easy recipe is ideal for a quick dinner, healthy dinner idea, or satisfying weeknight meal. Served over rice, it’s a simple yet restaurant-quality dish packed with flavor.
Ingredients
1 lb boneless skinless chicken thighs
3 cups fresh broccoli florets
2 tablespoons cornstarch
2 tablespoons olive oil
3 cloves garlic minced
1 tablespoon fresh ginger grated
1/4 cup low-sodium soy sauce
2 tablespoons honey
1/3 cup chicken broth
1 teaspoon sesame oil
1 tablespoon sesame seeds
3 cups cooked jasmine rice
Instructions
1. Pat the chicken thighs dry and cut into bite-sized pieces. Toss with cornstarch until evenly coated.
2. Heat olive oil in a skillet over medium-high heat. Cook chicken undisturbed until golden and crispy on both sides, about 8–10 minutes total. Remove and set aside.
3. Sauté broccoli in the same skillet for 4–5 minutes until tender-crisp.
4. Add garlic and ginger and cook for 30 seconds until fragrant.
5. Stir in soy sauce, honey, and chicken broth. Simmer for 2–3 minutes.
6. Mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the sauce until thickened.
7. Return chicken and broccoli to the skillet and toss to coat evenly. Cook 1–2 more minutes.
8. Drizzle sesame oil on top, sprinkle with sesame seeds, and serve over rice.
Notes
For extra crispy chicken, cook in batches and avoid overcrowding the pan.
If you want softer broccoli, briefly cover the pan to steam it.
Add red pepper flakes or chili paste if you prefer a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 12 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 135 mg