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Pepper Chicken & Broccoli

Rating

Calories: 450 Calories

Cooking time: 25 minutes

Recipe ingredients:

instacart: pepper-chicken-and-broccoli-stir-fry

Categories: Dinners, Stir Fry, Chicken Recipes, Vegetable Dishes, Quick Meals, Asian-inspired Cuisine, Healthy Recipes, Weeknight Dinners, Easy Recipes, Meal Prep

About

This Pepper Chicken and Broccoli Stir Fry is a savory dish with chicken thighs and a medley of vibrant vegetables. Ideal for a quick weeknight dinner, it combines crispy chicken with tender veggies in a deliciously thick sauce. Simple and quick to prepare, it’s perfect for those looking for a flavorful meal in under 30 minutes. Serve over rice or noodles for the complete experience.

Top Recipe

Pepper Chicken and Broccoli Stir Fry

vaneats90.74last month3 min read

This Pepper Chicken and Broccoli Stir Fry is a delightful and easy-to-make dish that bursts with flavor. Utilizing the savory goodness of chicken thighs and a medley of vibrant vegetables, this recipe is perfect for a quick weeknight dinner. Let's dive into this mouth-watering creation!

Ingredients

🍗 4 chicken thighs (skin-on or boneless and skinless)
🌶️ 1 teaspoon paprika
🧄 1 teaspoon garlic powder
🧅 1 teaspoon onion powder
🌶️ 1/2 teaspoon black pepper
🌽 2 tablespoons cornstarch
🥦 1 cup broccoli florets
🌶️ 1 red bell pepper, sliced
🌶️ 1 green bell pepper, sliced
🧄 2 cloves garlic, minced
🧅 1 onion, sliced
🍲 1/2 cup chicken broth
🧂 2 tablespoons soy sauce
🥢 2 tablespoons hoisin sauce
🌽 1 tablespoon cornstarch (for sauce, mix with a little water, creating a slurry)

Instructions

Preparation of Chicken:
- Season the chicken thighs with paprika, garlic powder, onion powder, and black pepper.
- Mix until the chicken is well-coated with the spices, then add 2 tablespoons of cornstarch and mix again.
Cooking the Chicken:
- Heat a pan over medium-high heat and add the seasoned chicken thighs.
- Cook until the chicken is golden and crispy on one side, then flip and cook the other side until crispy.
- Remove the cooked chicken from the pan, let it rest for a minute, then chop into bite-sized pieces.
Sautéing the Vegetables:
- In the same pan, sauté the minced garlic, sliced onion, and bell peppers until the veggies are slightly tender.
- Add the broccoli florets and stir-fry for an additional 2 minutes. Steam lightly, ensuring the broccoli remains crisp.
Making the Sauce:
- In a separate bowl, combine chicken broth, soy sauce, hoisin sauce, and the cornstarch slurry. Mix well.
- Pour the sauce over the cooked veggies, then add the chopped chicken back into the pan.
- Stir the mixture well and let it simmer for about 2 minutes, allowing the sauce to thicken and coat the chicken and veggies evenly.
Serving:
- Once everything is well-combined and the sauce has thickened, remove from heat.
- Serve hot over a bed of rice or noodles for a complete meal.

Cooking Tips

For a deeper flavor, marinate the chicken in the spices for 30 minutes prior to cooking.
Adjust the heat level by adding chili flakes or reducing the black pepper for a milder taste.