Spicy Broccoli Chicken Stir-Fry

Spicy Broccoli Chicken blends juicy chicken breast with crisp broccoli florets in a smoky chipotle‑cream sauce. The quick stir‑fry method locks in moisture while the butter, garlic, and fresh herbs add depth, making it a weeknight winner that satisfies both heat lovers and comfort seekers.

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Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite‑size strips
• 4 cups broccoli florets
• 2 tbsp unsalted butter
• 6 garlic cloves, minced
• 2 tbsp fresh herbs (parsley or cilantro), chopped

Sauce & Seasoning

• 1 tbsp chipotle paste
• ½ tsp chili flakes
• ¼ cup heavy cream
• ½ cup grated sharp cheddar cheese
• ½ tsp flaky sea salt
• ¼ tsp cracked black pepper

Step-by-Step Instructions

1. 1. Pat chicken strips dry, season with salt and pepper, and set aside.
2. 2. Heat 1 tbsp butter in a large skillet over medium‑high heat until shimmering.
3. 3. Add chicken and sear 3‑4 minutes, turning until golden and just cooked through; remove to a plate.
4. 4. In the same skillet, add remaining butter and minced garlic; sauté 30 seconds until fragrant.
5. 5. Toss broccoli florets in, stir‑fry 4‑5 minutes until bright green and tender‑crisp.
6. 6. Stir in chipotle paste, chili flakes, and heavy cream; simmer 2 minutes until sauce thickens slightly.
7. 7. Return chicken to the pan, mix with sauce, and melt grated cheese, cooking 1 minute until glossy.
8. 8. Sprinkle fresh herbs, adjust seasoning with flaky salt, and serve immediately over rice or noodles.

Tips for Success

• Dry chicken surfaces for a better sear; moisture hinders browning.
• Don’t overcook broccoli—test with a fork; it should still have a bite.
• If the sauce thickens too fast, add a splash of chicken broth to loosen it.
• Chipotle paste varies in heat; start with ½ tbsp and adjust to taste.
• Use a heavy-bottomed skillet to distribute heat evenly and prevent burning.

Storage

Cool the leftovers to room temperature within two hours, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream if the sauce has thickened. Freeze in a sealed bag for up to 2 months; thaw overnight and reheat as above.

Notes

Dry chicken for a crisp sear and keep broccoli crisp‑tender. Adjust chipotle amount to match your heat preference.

FAQs