Spicy Garlic Chicken with Rice and Broccoli

Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 4

Introduction

Spicy Garlic Chicken with Rice and Broccoli is a bold, flavorful dish that combines tender chicken, aromatic garlic, and a touch of heat for the perfect weeknight dinner. This recipe is special because it brings together savory, spicy, and slightly sweet flavors, all balanced with fluffy rice and crisp-tender broccoli. It’s a complete meal cooked in under 40 minutes, making it both practical and satisfying. Quick tip: marinate the chicken for at least 15 minutes so the garlic and spices infuse every bite.

Ingredients

• 1 ½ lbs (680 g) boneless, skinless chicken breasts, cut into bite-size pieces
• 2 cups (400 g) cooked white rice (jasmine or basmati preferred)
• 2 cups (300 g) broccoli florets, fresh or frozen
• 4 cloves garlic, minced
• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 ml) soy sauce
• 1 tbsp (15 ml) sriracha or chili paste, to taste
• 1 tbsp (15 ml) honey
• 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water
• ½ tsp (2 g) ground black pepper
• ½ tsp (2 g) red pepper flakes, optional
• Salt, to taste
• Sliced green onions and sesame seeds, for garnish (optional)

Step-by-Step Instructions

1. Marinate the chicken (15–20 minutes): In a bowl, combine chicken with soy sauce, sriracha, honey, and black pepper. Toss to coat and set aside while you prep the remaining ingredients.
2. Cook the rice: If not already prepared, cook jasmine or basmati rice according to package directions. Keep covered and warm.
3. Prep the broccoli (2–3 minutes): Bring a pot of salted water to a boil. Blanch broccoli until bright green and just tender; drain well. For extra crunch, steam lightly instead.
4. Sauté the chicken (6–8 minutes): Heat olive oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook, stirring often, until golden and cooked through.
5. Bloom the garlic (1 minute): Reduce heat slightly, add minced garlic, and cook until fragrant—avoid browning to prevent bitterness.
6. Thicken the sauce (1–2 minutes): Stir in the cornstarch slurry. Simmer, tossing the chicken, until the sauce turns glossy and clings. Adjust heat or sweetness with more chili paste or honey as desired; season with salt.
7. Finish and serve: Fold in the broccoli to coat. Spoon over warm rice and garnish with green onions and sesame seeds.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes. Thighs stay juicy and flavorful; add 2–3 extra minutes to the sauté time if needed until cooked through.

What if I don’t want it very spicy?

Swap sriracha for a mild chili sauce or sweet chili sauce, then add red pepper flakes only if you want extra heat.

How do I meal-prep this?

Cook chicken, rice, and broccoli separately and portion into containers. Refrigerate up to 4 days. Reheat with a splash of water to keep it moist.

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