Garlic-Soy Chicken Thigh & Broccoli Stir-Fry Over Rice

Name: Garlic-Soy Chicken Thigh & Broccoli Stir-Fry Over Rice
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: Serves 3–4
Cuisine: Asian-inspired
Ingredients: 450 g boneless skinless chicken thighs, cut into 2.5 cm pieces; 300 g broccoli florets (plus peeled sliced stems if you have them); 15 g fresh garlic, finely minced (about 4 cloves); 10 g fresh ginger, finely minced (about 2 tsp); 15 ml neutral oil (plus a little more if needed); 2 g kosher salt (about 1/2 tsp); 1 g black pepper (about 1/4 tsp); 120 ml water (for steaming); 60 ml soy sauce; 15 ml rice vinegar (I'm assuming you have this—let me know if not and I'll swap); 15 ml honey or brown sugar; 10 ml toasted sesame oil (optional; I'm assuming you have this—let me know if not and I'll swap); 10 g cornstarch; 600 g cooked rice, warmed; Sliced scallions or sesame seeds (optional)

A fast, weeknight stir-fry that hits all the right notes: deeply browned chicken thighs, crisp-tender broccoli, and a glossy garlic-soy sauce that clings to every bite. It’s designed to move quickly—sear hard, steam briefly, then finish with sauce—so you get wok-style flavor in a home skillet. Perfect for using up cooked rice and whatever aromatics you have, and it scales easily for leftovers.

Total time: 20 minutes

Yield: Serves 3–4

Ingredients

450 g boneless skinless chicken thighs, cut into 2.5 cm pieces
300 g broccoli florets (plus peeled sliced stems if you have them)
15 g fresh garlic, finely minced (about 4 cloves)
10 g fresh ginger, finely minced (about 2 tsp)
15 ml neutral oil (plus a little more if needed)
2 g kosher salt (about 1/2 tsp)
1 g black pepper (about 1/4 tsp)
120 ml water (for steaming)
60 ml soy sauce
15 ml rice vinegar (I'm assuming you have this—let me know if not and I'll swap)
15 ml honey or brown sugar
10 ml toasted sesame oil (optional; I'm assuming you have this—let me know if not and I'll swap)
10 g cornstarch
600 g cooked rice, warmed
Sliced scallions or sesame seeds (optional)

Instructions

Mix the sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey (or brown sugar), sesame oil (if using), and cornstarch until smooth. Set aside—give it another quick stir right before pouring (cornstarch settles).
Prep chicken: Pat chicken dry (this helps browning). Toss with salt and black pepper.
Sear chicken (6–8 min): Heat a large skillet or wok over high heat until you see the first wisp of smoke. Add neutral oil, then spread chicken in a single layer. Let it cook undisturbed until the bottom is deeply browned and releases easily. Flip and cook until the second side gets some color; the pieces should be mostly cooked through.
Aromatics (30–45 sec): Push chicken to the edges. Add garlic and ginger to the center with a tiny splash more oil if the pan is dry. Stir just until fragrant—don’t let the garlic darken.
Steam broccoli (3–4 min): Add broccoli and the water. Immediately cover with a lid/sheet pan. Steam until broccoli turns bright green and is crisp-tender (a fork should meet slight resistance).
Glaze (1–2 min): Uncover, stir the sauce again, then pour it into the pan. Toss continuously as it bubbles; it will turn glossy and lightly thicken, coating chicken and broccoli. If it gets too tight, splash in 15–30 ml water to loosen.
Serve: Spoon over warm rice. Finish with scallions and/or sesame seeds if you like.

Notes

Substitutions: No rice vinegar? Use lemon/lime juice or a mild vinegar (start with 10 ml, then adjust). No cornstarch? Use 15 g flour, but simmer 30–60 seconds longer to lose raw taste. Using leftover cold rice: break up clumps and microwave with a splash of water until hot; hot rice keeps the stir-fry from cooling down. Storage: keeps 3–4 days; reheat in a hot skillet with a splash of water to re-gloss the sauce.

Garlic-Soy Chicken Thigh & Broccoli Stir-Fry Over Rice

Total time: 20 minutes

Yield: Serves 3–4

Ingredients

450 g boneless skinless chicken thighs, cut into 2.5 cm pieces
300 g broccoli florets (plus peeled sliced stems if you have them)
15 g fresh garlic, finely minced (about 4 cloves)
10 g fresh ginger, finely minced (about 2 tsp)
15 ml neutral oil (plus a little more if needed)
2 g kosher salt (about 1/2 tsp)
1 g black pepper (about 1/4 tsp)
120 ml water (for steaming)
60 ml soy sauce
15 ml rice vinegar (I'm assuming you have this—let me know if not and I'll swap)
15 ml honey or brown sugar
10 ml toasted sesame oil (optional; I'm assuming you have this—let me know if not and I'll swap)
10 g cornstarch
600 g cooked rice, warmed
Sliced scallions or sesame seeds (optional)

Instructions

Mix the sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey (or brown sugar), sesame oil (if using), and cornstarch until smooth. Set aside—give it another quick stir right before pouring (cornstarch settles).
Prep chicken: Pat chicken dry (this helps browning). Toss with salt and black pepper.
Sear chicken (6–8 min): Heat a large skillet or wok over high heat until you see the first wisp of smoke. Add neutral oil, then spread chicken in a single layer. Let it cook undisturbed until the bottom is deeply browned and releases easily. Flip and cook until the second side gets some color; the pieces should be mostly cooked through.
Aromatics (30–45 sec): Push chicken to the edges. Add garlic and ginger to the center with a tiny splash more oil if the pan is dry. Stir just until fragrant—don’t let the garlic darken.
Steam broccoli (3–4 min): Add broccoli and the water. Immediately cover with a lid/sheet pan. Steam until broccoli turns bright green and is crisp-tender (a fork should meet slight resistance).
Glaze (1–2 min): Uncover, stir the sauce again, then pour it into the pan. Toss continuously as it bubbles; it will turn glossy and lightly thicken, coating chicken and broccoli. If it gets too tight, splash in 15–30 ml water to loosen.
Serve: Spoon over warm rice. Finish with scallions and/or sesame seeds if you like.