Lunchtime is usually our main meal. While this quick Asian inspired chicken and broccoli is a smaller meal with no sides, it is quick, filling and delicious. This meal takes less than 30 minutes from start to finish (minus clean up). It’s also a forgiving recipe, as long as you have soy sauce, you can get creative with your spices and vegetables. You can even sub out the chicken for tofu and make this vegan.

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Check out the complete Lunchtime Collab to get more lunchtime ideas!

Recipe Asian Inspired Chicken and Broccoli

Feeds 4-6 people


3 cups of rice (I used basmati, but sticky rice would complement better)

1.5 pounds of chicken thighs

1-2 broccoli heads cut into pieces

1.5 cup of soy sauce

1/4 teaspoon cayenne

1/2 teaspoon ginger powder

1/2 teaspoon garlic powder

1/2 teaspoon sesame seeds (optional)



Fill a large pot with 10-12 cups of water. Cover it and put it on high with the lid on. Soak rice in water (preferably filtered) while the water in the pot comes to a boil. Put a large flat pan on the stove and turn the heat to medium/high. Wash and cut broccoli. Saute broccoli with oil. Drain and rinse rice and transfer to the boiling water. Shift the lid so it’s not completely covering the pot. Cook at a boil for 12-15 minutes. Meanwhile, add chicken thighs to the broccoli. Work on sauce. Add 1/2 cup soy sauce to a small bowl. To that cayenne pepper, ginger, and garlic. Mix and add to chicken/broccoli. Stir and cover with lid.  Check on rice and remove lid if it’s boiling. Cook until desired softness. Drain as soon as it’s done cooking and set aside. Once chicken is nearly done. Slice it in the pan. You can slice the chicken before sauteing, but I find it works just as easy this way. In a bowl, add rice and top with broccoli/chicken. Don’t forget to get the children to help with cleanup 🙂

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