Pan-Seared Ginger-Soy Chicken with Broccoli
"Succulent pan-seared chicken glazed in a savory and sweet ginger-soy sauce, served with tender-crisp broccoli. A quick and flavorful meal perfect for a weeknight."
Ingredients
All Steps
- 1
Pat chicken breasts dry and slice them horizontally into two thinner cutlets each. Season lightly with salt and pepper.
- 2
In a small bowl, whisk together soy sauce, grated ginger (1 tablespoon), minced garlic, honey, rice vinegar, and sesame oil. In a separate tiny bowl, mix cornstarch with 2 tablespoons of water to create a slurry.
- 3
Heat vegetable oil in a large skillet over medium-high heat. Add chicken cutlets and pan-sear for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
- 4
Add broccoli florets to the same skillet. If needed, add a splash of water (about 2 tablespoons), cover, and steam for 3-4 minutes until tender-crisp. Uncover and cook until any remaining water evaporates.
- 5
Pour the prepared soy-ginger sauce into the skillet with the broccoli. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens to a glaze consistency.
- 6
Return the cooked chicken to the skillet, tossing to coat evenly with the glaze and broccoli. Serve immediately, optionally garnished with extra grated ginger or sesame seeds.