All the flavors of the classic dish, but on the table in under 15 minutes!
This recipe is for all of you who are super busy but want a quick, easy meal on the table in 15 minutes at the end of the day.
I thought so.
So here’s the deal: with a tiny bit of alacrity, you definitely CAN have this recipe done in under 15 minutes start-to-finish.
I’m slowly getting over my fear of making Asian-inspired dishes. This one was super simple and turned out really well, especially considering how quickly it all comes together. In order to get this done in 15 minutes or less, you’ll have to multi-task a little bit. But that’s okay, because you’re a kitchen rock star and can totally handle it.
Here’s how easy it is to do:
The chicken gets chopped up into bite sized pieces and cooks on medium-high heat. The higher heat will help it stay really moist and tender. Bonus: it also cooks faster! 5-6 minutes is probably all you’ll need to have it cooked through.
While the chicken is cooking, you’ll whisk up your sauce.
Now, if you’re like me and want to have plenty of sauce to mix into the broccoli/rice, you’ll be happy to know I doubled the original amount.
There’s nothing worse than a dry dish, ya know? We can’t have any of that going on here.
Speaking of broccoli, you have some options as far as how you want to cook it:
#1) You can add it to the pan once the chicken is done cooking.
Pro: Same pan! No extra mess!
Con: It will take longer to cook and this will become a 20 minute dinner.
#2) You can steam them in a separate pot.
Pro: It can steam away while the chicken cooks. Yay multi-tasking!
Con: More clean up because of the extra pot.
Either way works, it just depends what your priority is: dinner on the table ASAP or as little clean up as possible.
For a complete meal, serve the chicken and broccoli over some rice (hello, 10-minute boil-in-bag rice!) and enjoy!
15 Minute Chicken and Broccoli
- 1lb chicken breasts, trimmed and cut into cubes
- 1 Tablespoon olive oil
- Salt and Pepper
- Broccoli florets
For the sauce:
- 6 Tbsp GF Tamari, soy sauce, or coconut aminos
- 4 Tbsp rice wine vinegar
- 4 Tbsp honey
- 2 Tbsp corn starch
- 2 garlic cloves, minced
- 1 tsp ground ginger
- 2 tsp sesame oil
1). Heat the oil in a large saute pan over medium-high heat. Season the chicken with salt and pepper and add it to the pan. Cook for 5-6 minutes, stirring occasionally, until no longer pink.
2). While the chicken is cooking, whisk together the sauce ingredients. Set aside.
3). If steaming broccoli in a separate pot, bring water to a boil and place in the steamer basket. Alternatively, you can add the broccoli to the pan with chicken and cover to cook for a few minutes.
4). Once the chicken is cooked through and the broccoli is crisp-tender, add the sauce mixture to the pan and cook for 1-2 minutes, or until it begins to thicken. Garnish with sesame seeds (optional), and serve over rice, if desired. Enjoy!
Servings: About 4. Recipe adapted from here.