Sweet Chili Chicken and Broccoli

This Sweet Chili Chicken and Broccoli isn’t just a recipe in our house; it’s a celebration on a plate, a guaranteed crowd-pleaser that has rescued many a weeknight dinner dilemma. The first time I made it, the vibrant colors alone were enough to draw everyone to the kitchen, but it was the aroma – that irresistible blend of sweet, spicy, savory, and garlicky – that truly captivated them. My kids, who can sometimes be picky about vegetables, actually ask for seconds of the tender-crisp broccoli coated in that glorious sweet chili glaze. My husband loves the satisfying protein punch from the chicken and the kick from the chili. For me, it’s the sheer simplicity and speed without compromising on incredible flavor. It’s one of those rare dishes that feels both indulgent and wholesome, a perfect balance that leaves everyone at the table happy and satisfied. We’ve made it for quick family meals, for casual get-togethers with friends (where it always gets rave reviews and recipe requests!), and even as a more exciting meal prep option for lunches throughout the week. It’s a versatile, vibrant, and utterly delicious dish that has firmly cemented its place in our family’s culinary hall of fame.

Ingredients

• 1.5 lbs (680g) Boneless, Skinless Chicken Breasts or Thighs: Cut into 1-inch cubes. Chicken provides the lean protein base for this dish. Thighs will be juicier, while breasts are leaner.
• 1 tablespoon Cornstarch: For coating the chicken, helping it to brown nicely and slightly thicken the sauce.
• 1/2 teaspoon Salt: To season the chicken.
• 1/4 teaspoon Black Pepper: Freshly ground, to season the chicken.
• 2 tablespoons Olive Oil or Avocado Oil: Divided; for sautéing. A neutral-flavored oil with a relatively high smoke point is best.
• 1 large Head of Broccoli (about 1 lb or 450g): Cut into bite-sized florets. Adds vibrant color, essential nutrients, and a delightful crunch.
• 1 medium Red Bell Pepper: Sliced thinly. Adds sweetness, color, and Vitamin C. (Optional, but recommended)
• 4 cloves Garlic: Minced. A foundational aromatic that adds depth of flavor.
• 1 inch Ginger: Freshly grated or minced. Adds a warm, zesty kick.
• 1/2 cup Sweet Chili Sauce: The star of the sauce, providing a perfect balance of sweetness and mild heat. Choose a good quality store-bought version or make your own.
• 2 tablespoons Soy Sauce (Low Sodium recommended): Adds umami and salty depth to the sauce.
• 1 tablespoon Rice Vinegar: Adds a touch of acidity to balance the sweetness of the chili sauce.
• 1 teaspoon Sesame Oil: Toasted sesame oil adds a distinctive nutty aroma and flavor, best added at the end.
• Optional Garnishes: Toasted sesame seeds, thinly sliced green onions, or chopped fresh cilantro.

Instructions

1. Prepare the Chicken: Pat the cubed chicken dry with paper towels. This helps it to brown better. In a medium bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated. Set aside.
2. Prepare the Sauce: In a small bowl, whisk together the sweet chili sauce, soy sauce, and rice vinegar. Set aside. This ensures the sauce is ready to go when you need it, preventing the other ingredients from overcooking.
3. Cook the Broccoli: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the broccoli florets (and red bell pepper, if using). Stir-fry for 3-5 minutes until tender-crisp. You want them to be vibrant green and slightly softened but still have a bite. If you prefer softer broccoli, you can add 2-3 tablespoons of water to the pan and cover it for a minute or two to steam. Once cooked to your liking, remove the broccoli from the skillet and set aside. This prevents it from overcooking and becoming mushy while the chicken cooks.
4. Cook the Chicken: Add the remaining 1 tablespoon of olive oil to the same skillet. Increase the heat to high. Once the oil is shimmering, carefully add the coated chicken pieces in a single layer. Avoid overcrowding the pan; cook in batches if necessary to ensure proper browning. Let the chicken cook undisturbed for 2-3 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
5. Add Aromatics: Reduce the heat to medium. Add the minced garlic and grated ginger to the skillet with the chicken. Sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
6. Combine and Sauce: Return the cooked broccoli (and red bell pepper) to the skillet with the chicken. Pour the prepared sweet chili sauce mixture over everything. Stir well to coat all the ingredients evenly. Cook for another 1-2 minutes, allowing the sauce to heat through and thicken slightly, clinging to the chicken and broccoli.
7. Finish and Serve: Remove the skillet from the heat. Stir in the teaspoon of toasted sesame oil for an extra layer of nutty aroma and flavor. Taste and adjust seasoning if necessary (though it’s usually perfect as is!).
8. Garnish (Optional): Serve immediately over steamed rice, quinoa, or noodles. Garnish with toasted sesame seeds, sliced green onions, or fresh cilantro for added freshness and visual appeal.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 450-550 kcal (This can vary based on specific ingredients like type of chicken, oil used, and brand of sweet chili sauce)
• Protein: Approximately 40-50g. Crucial for muscle repair, growth, and satiety, making this a filling and satisfying meal.
• Fiber: Approximately 5-7g. Primarily from the broccoli and bell pepper, aiding digestion and promoting a feeling of fullness.
• Vitamin C: High. Largely contributed by the broccoli and red bell pepper, this antioxidant supports immune function and collagen production.
• Sodium: Approximately 600-800mg (if using low-sodium soy sauce). While providing essential electrolytes, it’s an area to be mindful of, especially if using regular soy sauce.
• Carbohydrates: Approximately 30-40g. Mainly from the sweet chili sauce and vegetables, providing energy. The cornstarch also contributes.

Preparation Time

• Prep Time: 15-20 minutes. This includes chopping the chicken and vegetables, mincing garlic and ginger, and mixing the sauce. Efficient multitasking, like preparing vegetables while chicken marinates briefly, can shorten this.
• Cook Time: 15-20 minutes. This covers stir-frying the broccoli, cooking the chicken, and combining everything with the sauce.
• Total Time: Approximately 30-40 minutes. This makes it an excellent choice for a quick and flavorful weeknight dinner.

How to Serve

This Sweet Chili Chicken and Broccoli is incredibly versatile and can be served in numerous delightful ways:

• Classic Comfort:
  • Serve hot over a bed of fluffy steamed white or brown rice. The rice soaks up the delicious sweet chili sauce beautifully.
  • Pair with jasmine rice for an aromatic touch or basmati rice for a slightly different texture.
• Noodle Delight:
  • Toss with cooked egg noodles or ramen noodles for a satisfying stir-fry noodle bowl.
  • Serve alongside rice noodles (vermicelli or wider pad thai style).
• Low-Carb & Healthy Options:
  • Serve over quinoa for an extra protein and fiber boost.
  • Accompany with cauliflower rice for a lower-carb alternative that still allows the sauce to shine.
  • Enjoy it on its own for a protein-packed, vegetable-rich meal.
  • Serve alongside a simple Asian-inspired slaw (cabbage, carrots, sesame dressing) for added crunch and freshness.
• As a Filling:
  • Use as a delicious filling for lettuce wraps (butter lettuce or romaine leaves work well).
• Presentation & Garnishes:
  • Toasted Sesame Seeds: Add a nutty crunch and visual appeal.
  • Sliced Green Onions (Scallions): Provide a mild, fresh oniony bite and a pop of green.
  • Fresh Cilantro: Chopped cilantro leaves add a bright, herbaceous note that complements the sweet and spicy flavors.
  • A Wedge of Lime: A squeeze of fresh lime juice at the end can brighten all the flavors.
  • Red Pepper Flakes: For those who like an extra kick of heat, a sprinkle on top works wonders.
• Meal Prep Perfection:
  • Portion into individual containers with your chosen base (rice, quinoa) for easy grab-and-go lunches throughout the week.

Additional Tips

1. Don’t Overcrowd the Pan: When cooking the chicken, ensure it’s in a single layer without pieces touching too much. Overcrowding steams the chicken instead of browning it, resulting in less flavor and a different texture. Cook in batches if your skillet isn’t large enough.
2. High Heat for Stir-Frying: Authentic stir-frying relies on high heat to cook ingredients quickly, searing the outside while keeping the inside tender and vegetables crisp. Ensure your pan and oil are sufficiently hot before adding ingredients.
3. Customize Your Vegetables: While broccoli is a star, feel free to add or substitute other quick-cooking vegetables. Snap peas, snow peas, sliced carrots, mushrooms, asparagus, or baby corn would all be delicious additions. Adjust cooking times accordingly.
4. Sweet Chili Sauce Selection (or DIY!): The quality of your sweet chili sauce significantly impacts the final dish. Taste a few brands to find your favorite. For a DIY version, simmer rice vinegar, sugar, water, garlic, chili flakes (like sambal oelek or gochujang for a different profile), and a cornstarch slurry until thickened.
5. Velveting the Chicken: The cornstarch coating on the chicken is a simplified velveting technique. For even more tender chicken, you can marinate it for 15-30 minutes in a mixture of soy sauce, a touch of Shaoxing wine (if you have it), and cornstarch before cooking.
6. Prep Ahead (Mise en Place): Stir-fries come together very quickly once you start cooking. Have all your ingredients (chicken cubed, vegetables chopped, sauce mixed, aromatics minced) prepped and ready by the stove. This “mise en place” makes the cooking process smooth and stress-free.
7. Adjusting Spice Level: If you prefer a spicier dish, add a pinch of red pepper flakes along with the garlic and ginger, or a teaspoon of sriracha or sambal oelek to the sauce mixture. Conversely, if your sweet chili sauce is too spicy for your taste, you can dilute it slightly with a bit more water or a touch of honey/sugar, ensuring you adjust other seasonings if needed.
8. Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat with a splash of water to prevent drying out, or in the microwave. The broccoli will soften upon reheating but will still be delicious.

FAQ Section

Q1: Can I use frozen broccoli instead of fresh?
A1: Yes, you can use frozen broccoli. It’s best to thaw it partially and pat it dry before adding it to the skillet. Alternatively, you can add it directly from frozen, but you may need to cook it a bit longer and drain any excess water it releases to prevent the sauce from becoming too thin. It might not be as crisp as fresh broccoli.

Q2: What’s the best type of chicken to use? Boneless, skinless breasts or thighs?
A2: Both work wonderfully! Boneless, skinless chicken thighs tend to be more forgiving as they have a higher fat content, making them juicier and less prone to drying out. Boneless, skinless chicken breasts are leaner but can be just as tender if not overcooked. Cut them into uniform pieces for even cooking.

Q3: How can I make this dish gluten-free?
A3: To make this dish gluten-free, ensure you use a gluten-free soy sauce (tamari is an excellent substitute) and check that your sweet chili sauce brand is certified gluten-free, as some may contain gluten-based thickeners or ingredients. Cornstarch is naturally gluten-free.

Q4: My sauce isn’t thickening enough. What can I do?
A4: If your sauce isn’t as thick as you’d like, you can make a small cornstarch slurry. Mix 1 teaspoon of cornstarch with 1-2 teaspoons of cold water until smooth. While the stir-fry is simmering, drizzle in a little of the slurry and stir continuously until the sauce thickens to your desired consistency. Add more if needed, but do so gradually as it thickens quickly.

Q5: Can I prepare any parts of this recipe in advance for quicker assembly?
A5: Absolutely! You can chop the chicken and vegetables a day ahead and store them in separate airtight containers in the refrigerator. The sauce can also be mixed and stored. This makes assembly on a busy night incredibly fast – just cook and combine!

Q6: What if I don’t have fresh ginger or garlic?
A6: Fresh ginger and garlic provide the best flavor. However, in a pinch, you can substitute with garlic powder (about 1/2 teaspoon for 4 cloves) and ground ginger (about 1/4 teaspoon for 1 inch fresh). Add them with the other dry seasonings to the chicken or directly to the sauce. The flavor profile will be slightly different but still enjoyable. Ginger paste and garlic paste from a tube are also good alternatives.

Q7: Can I double this recipe for a larger group?
A7: Yes, you can double the recipe. However, it’s crucial to cook the chicken and possibly the vegetables in batches to avoid overcrowding your pan. If you try to cook too much at once, the ingredients will steam instead of stir-fry, and the temperature of the pan will drop too much. Use a very large wok or skillet, or cook components separately and combine at the end.

Q8: Is this recipe suitable for meal prepping?
A8: Yes, this Sweet Chili Chicken and Broccoli is excellent for meal prepping! It holds up well in the refrigerator for several days. Portion it into individual containers with cooked rice or quinoa. The broccoli will soften slightly upon reheating but remains flavorful. It’s a fantastic way to have healthy, delicious lunches ready to go.

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