If you’ve got a pack of ground chicken and a head of broccoli sitting in the fridge, and you’re craving something quick but full of flavor—this one’s a keeper. This chili garlic ground chicken and broccoli stir fry is one of those fuss-free weeknight meals I turn to when I need dinner on the table fast but still want something that packs a little heat, a little sweetness, and a lot of comfort.
It’s super simple, endlessly customizable, and honestly just really satisfying with a bowl of rice (or cauliflower rice if that’s your thing). Bonus? It all comes together in about 20 minutes.
What You’ll Need for This Dish
Ground Chicken
I usually go for lean ground chicken—about 97%—but let me tell you, if you’ve only got ground turkey or even ground beef, don’t let that stop you. I’ve made this with whatever’s on hand and it always turns out delicious. Just make sure to press it into the pan and let it brown undisturbed for a few minutes. That golden crust? That’s where the flavor hides.
One little trick I swear by—pat the meat dry before cooking. It helps it brown instead of steam.
Broccoli Florets
I like using fresh broccoli and chopping it into small, fork-friendly pieces. If you’ve only got frozen, just steam or microwave it and toss it in at the end. You’ll miss that roasty, toasty char from pan cooking, but hey, sometimes convenience wins. When I’m cooking for family, I always roast the broccoli with a little olive oil until it’s just starting to brown in spots and turns a vibrant green. It gives the whole dish a slightly smoky, caramelized kick.
The Sauce Situation
Here’s where the magic happens. The sauce is a simple stir-together mix of:
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Chili garlic sauce
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Sweet chili sauce
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Low sodium soy sauce
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Toasted sesame seeds
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A pinch of ground ginger
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A splash of water
Don’t worry if you don’t have every ingredient. I’ve swapped in sriracha, hoisin, even gochujang when I’ve run out of chili garlic sauce. The goal is a balance of spicy, sweet, and savory.
Once the sauce hits the hot pan, it thickens up quickly and starts to caramelize around the edges thanks to the sugar in the sweet chili sauce. That’s your cue to turn off the heat and toss the broccoli back in.
Helpful Cooking Tips From My Kitchen
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Use a nonstick or well-seasoned skillet so the chicken doesn’t stick while browning. A cast iron pan works beautifully here.
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If you like a deeper sesame flavor, try adding a splash of toasted sesame oil toward the end.
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Want more veggies? Bell peppers, snap peas, or shredded carrots go great in this stir fry.
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If you’re sensitive to heat, use less chili garlic sauce or balance it out with a bit more sweet chili.
Make It Work for Meal Prep
This is a great meal prep recipe. I often double the batch and store it in individual containers with rice or cauliflower rice. It holds up well in the fridge for 3–4 days, and the flavors get even better after sitting overnight. Just give it a splash of water before reheating to keep things from drying out.
Serving Suggestions You’ll Love
When I make this for dinner, I usually serve it with jasmine rice or a half-and-half mix of rice and cauliflower rice. That combo gives you the cozy feel of rice while sneaking in extra veggies—my little trick when I’m trying to cut down on carbs without sacrificing comfort.
Other great options:
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Air fryer cauliflower fried rice – Set it cooking while the chicken’s on the stove.
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Right Rice or high-protein quinoa – Stir it right into the pan with the chicken and sauce for a one-pan meal.
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A sprinkle of chili crisp and sesame seeds on top gives the whole thing restaurant vibes.
How to Store Leftovers
Leftovers keep really well. Store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a hot skillet. If you find it’s thickened too much, just stir in a little water or broth to loosen the sauce back up.
Got Questions? Let Me Help
Can I use frozen broccoli?
Yes! Just steam or microwave it, then stir it in at the end. It won’t be quite as flavorful as roasted, but it’s still tasty.
Is this dish spicy?
It has a noticeable kick from the chili garlic sauce, but you can totally tone it down or bump it up depending on your taste. I sometimes add extra sweet chili sauce for my younger cousins who aren’t big on spice.
What protein can I use instead of chicken?
Ground turkey, pork, or even crumbled tofu all work well. I’ve made this with whatever I’ve had in the fridge, and it always turns out good.
Can I make it gluten-free?
Yep—just swap the soy sauce for tamari or coconut aminos.
Chili Garlic Ground Chicken and Broccoli
A quick and flavorful dinner that brings the perfect balance of sweet heat and savory comfort. This chili garlic ground chicken with broccoli comes together in just 20 minutes—great for busy weeknights or a satisfying lunch prep.
Ingredients
- 12 oz broccoli florets, chopped into small, bite-sized pieces
- 1 tablespoon olive oil
- Pinch of salt and pepper
- 1 pound lean ground chicken (97/3)
For the sauce:
- ¼ cup chili garlic sauce
- ¼ cup sweet chili sauce
- 1 tablespoon low-sodium soy sauce
- ¼ cup water
- 1 tablespoon toasted sesame seeds
- ½ teaspoon ground ginger
Instructions
- Start by whisking together the chili garlic sauce, sweet chili sauce, soy sauce, water, sesame seeds, and ground ginger in a small bowl. Set it aside—you’ll need it soon.
- In a large skillet, warm up the olive oil over medium-high heat. Toss in the broccoli with a sprinkle of salt and pepper, and cook for about 4–5 minutes. You’re looking for tender broccoli with a bit of char on the edges.
- Once done, scoop the broccoli into a bowl and set it aside. In the same skillet, add the ground chicken. Let it sear undisturbed for a couple of minutes until the bottom is nicely browned, then break it up and cook through.
- Pour in the sauce and stir it into the chicken. Let it simmer for a minute or two until slightly thickened and glossy.
- Finally, fold the cooked broccoli back in and give everything a good mix. Turn off the heat, top with extra sesame seeds or a drizzle of chili oil if you like, and serve hot—especially good over steamed rice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 334Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 121mgSodium: 555mgCarbohydrates: 18gFiber: 3gSugar: 10gProtein: 30g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This chili garlic ground chicken and broccoli dish has become one of those weeknight recipes I always keep in my back pocket. It’s quick, full of flavor, and flexible enough to make your own. Whether you’re cooking for yourself or feeding a hungry crowd, this one’s got your back.
Let me know how it turns out for you—and don’t forget to sprinkle a little chili crisp on top. That’s the real finishing touch.
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