Soy Sauce Chicken Thighs with Broccoli

An easy one-pot meal for busy weeknights.

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 4 servings

Cook rice in advance to serve with this recipe (this is optional). We use a rice cooker.
Cut each chicken thigh in half.
In a bowl, combine the water, soy sauce, ginger powder, and brown sugar.
Heat a large pot with a bit of cooking oil over medium high heat. Once the pot is hot, sear the chicken on each side until browned. About 5 minutes total.
Add the broccoli to the pot. Pour the sauce over top and toss everything together. Cover with a lid and let it simmer until the broccoli is tender crisp when poked with a fork.
Scoop the broccoli and chicken onto a serving dish.
Mix 1 Tbsp of cornstarch with ¼ cup of water in a bowl. Pour into the sauce in the pot. Stir frequently and heat through until the sauce has thickened.
Serve this recipe with fresh rice. Drizzle the sauce from the pot over top of everything.

This recipe is easy to adapt. Use chopped chicken breast or shredded store-bought rotisserie chicken. Substitute it for ground meat. Swap broccoli for any bag of frozen vegetables. Sprinkle shredded cheese on top. Add different veggies like tomatoes, onions, asparagus, and carrots. Basically, you can use this recipe as a guide but create your own unique variation.
Prep some cooked rice in advance to serve with this recipe. Prepping in a rice cooker can help to save time. You can also serve with pasta, mashed potatoes or toast.
The broccoli can be swapped with any frozen vegetables or fresh vegetables you'd like! You could try asparagus, cauliflower, sweet potatoes, regular potatoes, bell pepper or mushrooms.

The nutritional information provided is an estimate and is per serving.

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