Garlic Butter Chicken Broccoli (Print Version)
# Ingredients:
→ Core Components
01 -
2 skinless, boneless chicken breasts, diced into small pieces
02 -
2 cups of broccoli florets, fresh
03 -
3 tablespoons of butter, unsalted
04 -
1 tablespoon of olive oil
05 -
4 minced garlic cloves
06 -
1 tablespoon of soy sauce
07 -
1 teaspoon of freshly squeezed lemon juice
08 -
½ teaspoon red chili flakes (optional)
09 -
Pinch of salt and pepper, as needed
10 -
¼ teaspoon of sesame seeds (optional garnish)
11 -
1 tablespoon of parsley, chopped (optional garnish)
# Instructions:
01 -
Warm the olive oil in a big skillet on medium-high heat. Toss in the pieces of chicken, season with some salt and pepper, and stir occasionally for 5-6 minutes until browned and cooked through. Take out and set aside.
02 -
Pour ¼ cup of water into the same pan and add the broccoli. Cover it up to let it steam for 2-3 minutes until it’s crisp-tender. Drain the extra water if needed.
03 -
Keep the stove on medium-low and drop the butter into the pan. Once it's melted, stir the garlic in and cook for about 30 seconds until it smells aromatic.
04 -
Pour in the soy sauce, lemon juice, and red chili flakes if you're using them. Stir until fully mixed. Add the cooked chicken to the pan and blend it with the sauce. Leave it over heat for another 1–2 minutes for everything to coat nicely.
05 -
Mix the steamed broccoli into the pan, making sure everything is combined well. Take it off the heat and sprinkle sesame seeds or parsley on top if you'd like.
06 -
Serve fresh and warm—enjoy it by itself or pair it with rice, noodles, or even cauliflower rice.
# Notes:
01 -
Swap soy sauce with tamari or coconut aminos for a gluten-free option.
02 -
Frozen broccoli works too, but tweak the cooking time to match.
03 -
Store leftovers in a freezer-safe container for 3 months. Defrost in the fridge, then warm it up.