Looking for a fresh way to enjoy chicken and broccoli without feeling like you’re eating the same old “healthy dinner” again? This chili garlic ground chicken and broccoli is one of my favorite quick weeknight meals. It’s simple, bold in flavor, and flexible enough to fit whatever mood I’m in—whether that means piling it over jasmine rice for comfort, or going half rice and half cauliflower rice when I want something lighter.
One bowl comes packed with protein and just enough carbs and fat to keep it satisfying without being heavy. It’s the kind of recipe I lean on after a long day when I want something nourishing but don’t want to fuss in the kitchen.
What You’ll Need
Broccoli
I like to chop my broccoli into smaller bite-sized pieces—makes it easier to get that perfect forkful with chicken and rice. Fresh broccoli roasted right in the pan gets a beautiful char and that slightly nutty flavor I love. If you’re pressed for time, frozen broccoli works too—just microwave it and stir it in at the end. It won’t have the same char, but it still gets the job done.
Some days I throw in extra veggies if I’ve got them—bell peppers, green beans, or onions all cook up nicely with the same sauce. It’s a good way to clean out the fridge and sneak more color onto the plate.
Ground Chicken
I usually go for lean ground chicken (97% if I can find it), but I’ve made this with ground turkey and even beef when that’s what I had in the freezer. The trick is to brown it properly. I pat the meat dry first, press it into the pan, and then let it sit untouched for a couple minutes before stirring. That little bit of patience makes a big difference—the browned bits pack so much flavor that the sauce clings onto later.
Chili Garlic and Sesame Sauce
The sauce is the soul of this dish. It’s a simple mix of chili garlic sauce, sweet chili sauce, soy sauce, ginger, sesame seeds, and a splash of water. As it cooks, the sugar from the sweet chili sauce caramelizes and makes everything glossy and sticky in the best way.
I’ve swapped ingredients plenty of times based on what I had—sriracha for chili garlic, hoisin or oyster sauce for extra depth, or even a spoonful of gochujang for a little kick. The recipe is forgiving, so don’t stress if you’re missing one thing.
Cooking Tips from My Kitchen
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Don’t crowd the pan. Give the chicken space to brown—if it’s piled up, it just steams.
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Char the broccoli first. I usually roast the broccoli in the pan before cooking the chicken. It picks up flavor and holds its texture better when added back at the end.
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Adjust heat to your taste. If you like it spicier, add extra chili garlic sauce or even a drizzle of chili crisp at the table.
One night I made this for a friend who doesn’t handle spice well, so I cut back on the chili sauce and added a dash of honey. It turned into a sweet-and-savory version that everyone still loved.
Serving Ideas
At home, I usually serve this over a half-and-half mix of jasmine rice and cauliflower rice. It keeps things lighter without losing that comforting rice texture. Some days I top it with sesame seeds and a spoonful of chili crisp for extra crunch and heat.
If you’ve got leftover cooked rice in the fridge, toss it into the pan with the chicken and sauce before adding the broccoli—it turns into a quick stir-fried rice dinner in minutes. I’ve even made it with high-protein rice blends, which soak up the sauce beautifully.
Storing and Reheating
This recipe holds up really well for meal prep. I portion it into airtight containers with rice on the side and keep them in the fridge for up to four days. For reheating, a quick microwave blast with a splash of water brings everything back to life.
If you want to freeze it, just keep the broccoli a little undercooked before freezing—otherwise, it can get mushy when thawed.
Chili Garlic Ground Chicken and Broccoli
Quick, flavorful, and just the right amount of heat — this chili garlic ground chicken with broccoli is perfect for busy weeknights.
Ingredients
For the Stir-Fry
- 1 pound ground chicken (lean, 97/3)
- 12 oz broccoli florets, cut into bite-sized pieces
- 1 tablespoon olive oil
- Pinch of salt and pepper
For the Sauce
- ¼ cup chili garlic sauce
- ¼ cup sweet chili sauce
- ¼ cup water
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon toasted sesame seeds
- ½ teaspoon ground ginger
Instructions
- Whisk together all the sauce ingredients in a small bowl and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add broccoli with a pinch of salt and pepper, cooking until it’s bright green and lightly charred in spots, about 4–5 minutes. Remove and keep warm.
- In the same skillet, add the ground chicken. Let it brown undisturbed for 2–3 minutes, then flip and break it apart, cooking until no longer pink.
- Pour in the sauce and stir, letting it simmer until slightly thickened, about 1–2 minutes. Add the broccoli back into the pan and toss to coat everything evenly.
- Serve hot over rice or noodles, topped with extra sesame seeds, chili oil, or chili crisp if you like a kick.
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.
Questions I Often Get
Can I make it vegetarian?
Yes! Swap the chicken for crumbled tofu or tempeh. I’ve done it with extra-firm tofu pressed and pan-fried until golden, and it works really well.
Can I double the recipe?
Absolutely. Just cook the meat in batches so it browns properly instead of steaming.
What’s the best rice to pair it with?
For me, jasmine rice wins every time. But brown rice, cauliflower rice, or even noodles work. I once served it over soba noodles, and it was a big hit.
That’s my chili garlic ground chicken and broccoli—an easy weeknight favorite in my kitchen. It’s one of those meals that’s just as good for meal prep as it is for a last-minute dinner.
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