What Can I Make with Broccoli and Chicken?
With broccoli and chicken, you can make flavorful Chicken Lo Mein—a quick stir-fry that combines tender chicken, crisp broccoli, and savory noodles in a delicious sauce. You'll also find options like Creamy Mustard Chicken & Broccoli, Chicken Satay with Crispy Veg, and elegant Tarragon Cream Chicken for weeknight dinners.
Top recipeChicken Lo Mein
Tender noodles tossed with quick-cooking chicken and crisp-tender vegetables in a savory soy-ginger sauce. Ready in under 25 minutes for a weeknight dinner that tastes restaurant-quality.
Ingredients
- •dried lo mein or ramen noodles
- •chicken breast, boneless and skinless
- •soy sauce
- •fresh ginger, minced
- •garlic, minced
- •mixed vegetables (carrots, bell peppers, broccoli florets)
Steps
- 1Fill a large pot with water and place it over high heat to bring to a boil, about 8 minutes. You'll see big bubbles rolling across the surface when it's ready.
- 2Place the chicken breast on a cutting board and slice it horizontally into three thin layers. Then cut each layer crosswise into 1/2-inch-wide strips, like cutting ribbon noodles.
- 3In a small bowl, stir together the soy sauce, minced ginger, and minced garlic until well mixed.
- 4If any vegetables are large, chop them into bite-sized pieces about the size of a grape or smaller.
- 5Add the noodles to the boiling water and stir gently to separate them. Cook for 4 minutes, or until they bend slightly when you fold one noodle with a fork but still have firmness in the center.
- 6Drain the noodles in a colander, rinse with cold water until no longer steaming, then set them aside in a bowl.
- 7Place a 12-inch skillet over medium-high heat and add 2 tablespoons of oil. Wait 90 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 8Add the chicken strips to the hot oil and let them cook undisturbed for 2 minutes until the bottom surface turns golden-brown, like the color of caramel.
- 9Stir the chicken and cook for 2 more minutes, stirring once every 30 seconds, until no pink remains inside when you cut a thick piece in half.
- 10Add the vegetables to the skillet and stir constantly for 2 minutes until they turn bright in color and soften slightly when you press them with the spoon.
- 11Pour the soy sauce mixture into the skillet and stir for 30 seconds until the chicken and vegetables are evenly coated.
- 12Add the drained noodles to the skillet and toss continuously with two forks or spoons for 2 minutes until every noodle is coated with the sauce and the dish is steaming hot.
- 13Divide the lo mein between two bowls or plates and serve immediately while hot.
Why this works
Broccoli and chicken are a nutritional powerhouse pairing. Chicken provides lean protein that keeps you satisfied, while broccoli adds fiber, vitamins, and minerals—plus its mild, slightly sweet flavor complements chicken without competing for attention. This combination works across cuisines because both ingredients are versatile and absorb flavors beautifully, whether you're making Asian stir-fries, creamy European sauces, or Latin-inspired dishes. Cooking-wise, broccoli and chicken have compatible cooking times, especially when cut properly. Chicken cooks quickly when sliced into bite-sized pieces, and broccoli florets soften in just 5-7 minutes of heat, making this pairing ideal for 20-minute meals. The chicken's natural juices create a flavorful base for sauces and marinades, while broccoli's texture remains crisp-tender when cooked right—preventing the mushy vegetables that can happen with longer cooking times. From a flavor perspective, broccoli's subtle earthiness pairs well with savory proteins. Whether combined with garlic and ginger for Asian-inspired dishes, cream and mustard for French-style preparations, or spices for international fusion, broccoli adapts beautifully while chicken acts as the neutral canvas that lets these flavors shine.
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Open the recipe finder →Frequently asked
Can I substitute broccoli with other vegetables?
Absolutely! Broccoli swaps well with cauliflower, bell peppers, snap peas, or bok choy in most recipes. Keep in mind that different vegetables have different cooking times—leafy greens cook faster while root vegetables take longer. Adjust your timing accordingly for best results.
What cut of chicken works best with broccoli?
Boneless, skinless chicken breasts are ideal for quick recipes like lo mein and stir-fries. Cut them into 1-inch pieces or thin slices so they cook evenly with the broccoli in 15-20 minutes. Chicken thighs also work well if you prefer a juicier result and don't mind slightly longer cooking time.
How do I keep broccoli crisp and not overcooked?
Add broccoli to your pan after the chicken is mostly cooked, rather than at the beginning. This way it cooks for just 5-7 minutes and stays tender-crisp. For stir-fries, add broccoli last and use high heat. If boiling, use salted water and test with a fork—it should be slightly firm when pierced.
What other ingredients should I have on hand?
Stock your pantry with soy sauce, garlic, ginger, and oil for Asian dishes. For creamy preparations, keep heavy cream, mustard, and fresh herbs like tarragon or thyme. Basic seasonings like salt, pepper, and onion round out most broccoli-chicken recipes.
Can I meal prep these broccoli and chicken recipes?
Yes! These dishes keep well for 3-4 days in the refrigerator. Store sauce separately from noodles or rice to prevent sogginess. Reheat gently on the stovetop or microwave, adding a splash of water or broth if needed. Most recipes freeze well too—just thaw overnight before reheating.
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