Garlic Chicken with Broccoli and Spinach
This Garlic Chicken with Broccoli and Spinach is a quick and easy weeknight meal, perfect for a healthy and flavorful dinner. Tender chicken, crisp-tender broccoli, and wilted spinach are coated in a luscious garlic sauce, offering both satisfaction and a nutritional boost.
Equipment
- Large Skillet or Wok
- Medium bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp red pepper flakes optional
- ¼ cup chicken broth
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp cornstarch or arrowroot powder
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
- 1 large head of broccoli, cut into florets
- 5 oz fresh spinach
- 1 tbsp olive oil
- Salt and pepper to taste
- Sesame seeds optional garnish
- Chopped green onions optional garnish
Instructions
- In a medium bowl, whisk together the chicken broth, soy sauce (or coconut aminos), cornstarch (or arrowroot powder), and honey (or maple syrup). Set aside.
- Season the chicken pieces with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Make sure not to overcrowd the pan; cook in batches if necessary.
- Add the minced garlic and red pepper flakes (if using) to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
- Pour the sauce over the chicken and bring to a simmer. Cook until the sauce has thickened, about 2-3 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the broccoli florets and cook for about 5-7 minutes, until they are crisp-tender. You might need to add a tablespoon or two of water to the skillet and cover it to help the broccoli steam.
- Add the spinach to the skillet and cook until it has wilted, about 1-2 minutes.
- Season the vegetables with salt and pepper to taste.
- Add the cooked chicken back to the skillet with the broccoli and spinach.
- Toss everything together until the chicken and vegetables are well coated in the sauce.
- Serve immediately, garnished with sesame seeds and chopped green onions, if desired.
Notes
Don't overcook the chicken or burn the garlic. Use fresh garlic for the best flavor. Adjust the sauce to your liking by adding more honey or soy sauce. This dish can be made ahead of time and reheated, and it can be stored in an airtight container in the refrigerator for up to 3 days. For variations, add bell peppers, mushrooms, or snap peas. You can also use shrimp or tofu instead of chicken. Stir in a tablespoon of cream cheese or heavy cream at the end for a richer sauce. Serve over rice or noodles if desired.