Ingredients
- Boneless, skinless chicken breasts: 2 (about 1 pound)
- Fresh broccoli florets: 1 large head
- Fresh spinach: 5 ounces
- Garlic cloves: 4, minced
- Olive oil: 2 tablespoons
- Chicken broth: 1/4 cup
- Soy sauce: 2 tablespoons
- Cornstarch: 1 tablespoon
Instructions
- Step 1: Cut the chicken breasts into bite-sized pieces. In a small bowl, whisk together soy sauce and cornstarch.
- Step 2: Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Step 3: Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Be careful not to burn it.
- Step 4: Add the broccoli florets and chicken broth to the skillet. Cover and steam for 5-7 minutes, or until the broccoli is tender-crisp.
- Step 5: Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
- Step 6: Return the cooked chicken to the skillet. Pour the soy sauce and cornstarch mixture over the chicken and vegetables. Stir to combine and cook for another minute or two, until the sauce has thickened slightly. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of water or chicken broth to the skillet to prevent drying.
- Serve this flavorful dish over rice or quinoa to soak up all the delicious sauce.
- Chef's Tip: Don't overcrowd the pan when cooking the chicken; work in batches if needed for even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American