The Ultimate Chicken and Broccoli Recipe: Better Than Takeout!

If you’re looking for a meal that’s delicious, affordable, and healthier than your favorite takeout, you’ve come to the right place.

This Chicken and Broccoli recipe is a game-changer for weeknight dinners or meal prep. It’s packed with flavor, tender chicken, and crisp broccoli, all coated in a savory-sweet sauce that will have you coming back for seconds.

Plus, I’ll share my secret technique—velveting—to ensure the chicken is incredibly tender and juicy. Let’s dive in!

Why You’ll Love This Recipe

• Better than takeout: Skip the greasy, sodium-heavy takeout and make this healthier version at home.
• Meal prep friendly: Stores well in the fridge or freezer, making it perfect for busy weeks.
• Customizable: Adjust the sauce or add your favorite veggies to make it your own.
• Quick and easy: Ready in under 30 minutes (plus marinating time).

The Secret to Tender Chicken: Velveting

Velveting is a Chinese cooking technique that involves marinating meat in a mixture of baking soda and water. This process tenderizes the chicken, giving it a silky, restaurant-quality texture. Don’t skip this step—it’s what makes this dish stand out!

Macros and Serving Size

This recipe is not only delicious but also balanced and nutritious. Here’s the breakdown per serving:

• Calories: 712
• Protein: 52g
• Carbs: 63g
• Fat: 29g

Each serving includes:

• 182g chicken
• 117g broccoli
• 158g rice

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1/4” pieces
• 2 large heads of broccoli, cut into small florets
• 2 tsp baking soda + 1/4 cup water (for velveting)
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• Freshly cooked white rice (for serving)
• Sesame seeds (for garnish)

Marinade

• 3 tbsp low-sodium soy sauce
• 2 tbsp cornstarch
• 2 tbsp neutral oil (like avocado or vegetable oil)
• 1 tbsp white sugar
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp ginger powder
• 1/4 tsp MSG (optional, but highly recommended for extra umami!)

Sauce

• 1/4 cup low-sodium soy sauce
• 3 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp cornstarch

Step-by-Step Instructions

1. Prep the Chicken

1. Trim any excess fat from the chicken thighs and cut them into 1/4” pieces.
2. In a bowl, combine the chicken with the baking soda and water. Mix well and let it sit for 20 minutes. This is the velveting step that tenderizes the meat.
3. After 20 minutes, rinse the chicken thoroughly with cold water to remove the baking soda. Strain and return the chicken to the bowl.

2. Marinate the Chicken

1. Add all the marinade ingredients to the bowl with the chicken.
2. Mix well to ensure the chicken is evenly coated.
3. Cover and let it marinate for at least 20 minutes (or up to overnight for maximum flavor).

3. Prep the Rest

1. While the chicken is marinating, cook the rice according to package instructions.
2. Cut the broccoli into small florets.
3. Mix all the sauce ingredients in a small bowl and set aside.
4. Bring 2 quarts of water to a boil in a pot (for blanching the broccoli).

4. Cook the Chicken

1. Heat a wok or large skillet over high heat and add 2 tbsp of neutral oil.
2. Cook the chicken in batches to avoid overcrowding. Cook for 2–3 minutes per side until a nice crust develops and the chicken is no longer pink.
3. Remove the chicken and set it aside.

5. Blanch the Broccoli

1. Add the broccoli to the boiling water and blanch for 2–3 minutes until tender but still crisp.
2. Remove the broccoli from the water and set it aside.

6. Make the Sauce

1. Lower the heat on the wok to low and add the minced garlic and ginger. Sauté for 1 minute until fragrant.
2. Pour in the sauce mixture and stir well until it thickens.

7. Combine Everything

1. Add the cooked chicken and broccoli to the wok. Toss until everything is evenly coated in the sauce.
2. Remove from heat.

8. Serve and Enjoy!

1. Serve the chicken and broccoli over freshly cooked white rice.
2. Garnish with sesame seeds for a finishing touch.

Tips for Success

• Don’t skip the velveting step: It’s the key to tender, juicy chicken.
• Use a wok if possible: It distributes heat evenly and is perfect for stir-frying.
• Adjust the sauce: If you like it sweeter, add more honey. For a tangier flavor, increase the rice vinegar.
• Meal prep: Store in an airtight container in the fridge for up to 4 days or freeze for up to 6 months.

Final Thoughts

This Chicken and Broccoli recipe is a winner for so many reasons—it’s quick, easy, and packed with flavor. The velveting technique takes the chicken to the next level, and the sauce ties everything together perfectly. Whether you’re cooking for a weeknight dinner or prepping meals for the week, this dish is sure to become a staple in your kitchen.

Give it a try and let me know what you think in the comments below. Happy cooking!

Pro Tip: Pair this dish with a side of steamed dumplings or egg rolls for a complete takeout-inspired feast!