Chicken and Broccoli Bowls

INTRODUCTION

Chicken and Broccoli Bowls are a simple, healthy meal you can make any night. This dish brings together tender chicken, crisp broccoli, and a shiny, savory sauce. It cooks fast and fills the kitchen with good smells. Many people like this bowl because it is warm, tasty, and not hard to cook. If you think about what to serve with rice, you may want to learn about rice and grilled chicken health to better plan your meal.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is quick and flexible. It uses only a few common ingredients and comes together in one skillet. The sauce is sweet and salty with a little sesame flavor. The broccoli stays bright and slightly crisp. You can change the heat, add more veg, or use quinoa for a gluten-free base. This bowl works for lunch, dinner, and for packing into lunch boxes.

HOW TO MAKE Chicken and Broccoli Bowls

This is an easy stir-fry style recipe. You will brown the chicken, stir-fry the broccoli, and make a simple sauce to coat both. The cornstarch helps the sauce thicken so it sticks to the food. Work with medium-high heat and a roomy pan so the chicken browns and the broccoli keeps texture. For a different style bowl, try a lemon-garlic finish or add red pepper flakes for heat. You can also make a milder, honey-forward sauce if you like sweet flavors. For another easy bowl idea with fresh flavors, check out this Greek chicken tzatziki bowl.

EQUIPMENT NEEDED

• Large skillet or wok
• Cutting board
• Sharp knife
• Small bowl for the sauce
• Measuring spoons and cups
• Spatula or wooden spoon
• Plate to rest the cooked chicken
• Rice cooker or pot for rice/quinoa (optional)

Ingredients You’ll Need :

• 2 cups broccoli florets
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• Salt and pepper, to taste
• Cooked rice or quinoa, for serving
• Sesame seeds, for garnish
• Green onions, thinly sliced, for garnish

STEP-BY-STEP INSTRUCTIONS :

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken pieces in an even layer, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant, stirring constantly to prevent burning.
4. Add the broccoli florets and stir-fry for 3–4 minutes, until bright green and tender-crisp. Add a splash of water and cover for 1–2 minutes if you prefer softer broccoli.
5. Return the cooked chicken and any juices to the skillet with the broccoli.
6. In a small bowl, whisk together the soy sauce, honey, sesame oil, and the cornstarch-water mixture until smooth.
7. Pour the sauce over the chicken and broccoli, stirring well to coat everything evenly.
8. Cook for 2–3 minutes, stirring frequently, until the sauce bubbles and thickens to a glossy consistency that coats the chicken and broccoli.
9. Taste and adjust seasoning with additional soy sauce, pepper, or a drizzle more honey, if desired.
10. Serve the chicken and broccoli mixture over warm cooked rice or quinoa. Garnish with sesame seeds and sliced green onions before serving.

HOW TO SERVE Chicken and Broccoli Bowls

Serve the chicken and broccoli hot over a bed of rice or quinoa. Scoop the rice into a bowl first, then top with the chicken and broccoli. Add a sprinkle of sesame seeds and sliced green onion for color and crunch. You can also add a wedge of lime or a small side of pickled vegetables for brightness. A simple side salad or steamed edamame makes a full meal without much extra work.

STORAGE & FREEZING : Chicken and Broccoli Bowls

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat with a splash of water or broth to loosen the sauce. You can also reheat in the microwave in short intervals, stirring between each interval to heat evenly.

This dish does not freeze perfectly because the broccoli can turn soft when thawed. If you must freeze, store only the cooked chicken and sauce, and add fresh or frozen broccoli when you reheat. Thaw overnight in the fridge and reheat in a skillet. For a crockpot option that freezes well, see this crockpot chicken and gravy note for ideas about slow-cooked chicken that reheats nicely.

SERVING SUGGESTIONS

• Serve with white rice, brown rice, or quinoa.
• Add a side of steamed or roasted carrots for color.
• Put the mixture on top of salad greens for a warm chicken salad bowl.
• Wrap the chicken and broccoli in a warm tortilla for a quick lunch wrap.
• For a quick snack plate, serve with raw cucumber slices and carrot sticks.

If you want a cold chicken and broccoli idea, try mixing cooled chicken and broccoli with a light dressing for a salad. For another fresh chicken and broccoli mix, see these chicken and broccoli salad ideas to inspire more cold and creamy options.

VARIATIONS

• Spicy: Add red pepper flakes or a splash of sriracha to the sauce.
• Ginger kick: Mince fresh ginger with the garlic for a bright flavor.
• Teriyaki style: Replace soy and honey with a teriyaki sauce mix and reduce cornstarch if the sauce is thick. If you prefer a slow-cooked teriyaki flavor, try this dump-and-go crockpot teriyaki chicken for a hands-off option.
• Veg-heavy: Add bell peppers, snap peas, or mushrooms for more veggies.
• Low-sodium: Use low-sodium soy sauce and cut the salt to control sodium.
• Gluten-free: Use tamari instead of regular soy sauce and serve over quinoa.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Chicken thighs are fine. They add more fat and flavor. Cook them a bit longer until they are fully cooked.

Q: Can I make this without cornstarch?
A: Yes. The sauce will be thinner without cornstarch. You can let the sauce reduce longer to thicken it, or use arrowroot as a substitute.

Q: How do I keep the broccoli from getting mushy?
A: Cook broccoli on high heat and do not overcook. Stir-fry for a few minutes so it stays bright and crisp. Cover for only a short time if you want softer broccoli.

Q: Is this recipe good for meal prep?
A: Yes. It works well for short-term meal prep. Store in fridge for up to 3 days. Keep rice and sauce in separate containers if you want the best texture.

Q: Can I use frozen broccoli?
A: You can. Thaw or cook it a little longer. Frozen broccoli releases water, so cook off extra liquid and adjust the sauce at the end.

MAKE-AHEAD TIPS FOR Chicken and Broccoli Bowls

You can prepare parts of this meal ahead to save time. Cut the chicken and broccoli the day before and store them in the fridge. Mix the sauce in a small jar and keep it chilled. Cook the rice in advance and store in an airtight container. When ready to eat, brown the chicken, cook the garlic and broccoli, then add the sauce and warm rice. If you want comfort food ready fast, slow-cooked chicken dishes like crockpot chicken and gravy can be made ahead and served with steamed broccoli when you need an easy meal.

For busy weeks, batch-cook the chicken and sauce and store in single-serve containers. Reheat gently with a splash of water to bring back the sauce shine. If you need a fully hands-off option, a crockpot teriyaki method can save time and give a similar flavor base to build a bowl (see the crockpot teriyaki link above).

This simple bowl is flexible and forgiving. Try it once, then change one thing each time to make it your own. Enjoy the clean flavors, the fast cooking time, and the comfort of a warm bowl that comes together in under 30 minutes.

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