Skillet Sticky Ginger Chicken and Broccoli
Made completely in one skillet and ready in only 40 minutes, this sticky ginger chicken and broccoli is perfectly sweet, saucy, and incredible piled over hot rice.
Servings 6 servings
Calories 253kcal
Ingredients
- 1-1/2 lbs boneless skinless chicken thighs or breasts, cut into 1-in pieces
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 small bunch scallions, white parts finely chopped and green parts cut into 1-in pieces
- 2 tablespoons minced fresh ginger
- 3 medium cloves garlic, minced
- 1/2 cup light brown sugar
- 1/4 cup rice wine vinegar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 cups broccoli florets
- Rice or noodles for serving
Instructions
- Season chicken pieces lightly with salt and pepper. Heat a large skillet over medium-high heat, then add vegetable oil and swirl to coat bottom. Add chicken to pan and sear chicken on all sides, turning occasionally until browned. Remove chicken from pan.
- Reduce heat to medium and add white parts of scallions, ginger, and garlic to pan drippings and saute 1-2 additional minutes until fragrant. Add brown sugar, rice vinegar, soy sauce, and oyster sauce if using and bring to a low simmer.
- Add chicken and broccoli to skillet and let simmer 5-8 minutes over medium heat, stirring occasionally until broccoli is tender and sauce is slightly reduced and sticky.
- Add green parts of scallions to skillet and season with salt and pepper to taste if needed.
- Serve sticky chicken and broccoli warm over rice or noodles and enjoy!
Notes
Storing Instructions
Store chicken and broccoli in refrigerator up to 6 days.
Nutrition
Serving: 8oz (calculated without rice) | Calories: 253kcal | Carbohydrates: 19.7g | Protein: 28.9g | Fat: 6.5g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 657mg | Potassium: 214mg | Fiber: 1.5g | Sugar: 13.2g | Calcium: 54mg | Iron: 2mg