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Garlic Chicken & Broccoli offers tender chicken in a savory, garlic-infused sauce.
Garlic Chicken & Broccoli brings a comforting harmony of flavors and textures to your table. The chicken, simmered slowly in aromatic garlic and soy sauce, becomes tender and infused with deep savory notes. Broccoli's bright green florets, along with sweet julienned carrots, add a splash of color and crispness to the dish. Water chestnuts bring a unique crunch, making each bite an intriguing mix of textures.
While the slow cooker does most of the work, the real magic happens when you let the sauce thicken to just the right consistency. Stirring a cornstarch slurry into the strained cooking juices and watching it glossily transform enhances the savoriness and coats the chicken and vegetables beautifully. This technique ensures every mouthful is steeped in flavor.
Sharing this hearty dish can evoke a cozy dinner table ambiance, comforting in its simplicity yet sophisticated in taste. Serve it over steaming rice to soak up every bit of the fragrant sauce. Perfect for easy family gatherings or a quiet evening at home, it invites you to savor every satisfying moment.
Ingredients
- 2 pounds chicken breasts boneless and skinless, cut into 1-inch pieces
- 4 cups fresh broccoli florets
- 4 medium carrots julienned
- 1 (8-ounce) can sliced water chestnuts drained
- 6 cloves garlic minced
- 3 cups reduced-sodium chicken broth
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup cornstarch
- 1/3 cup water
- rice to taste, hot and cooked, for serving
Directions
- In a slow cooker, combine the chicken, the broccoli, the carrots, the water chestnuts, and the garlic.
- In a large bowl, mix together the broth, the soy sauce, the brown sugar, the sesame oil, the rice vinegar, the salt, and the pepper and pour over the chicken mixture.
- Cover and cook on low heat until the chicken and the broccoli are tender, about 3-4 hours.
- Transfer the chicken and the vegetables from the slow cooker and keep warm.
- Strain the cooking juices into a small saucepan and skim the fat.
- Bring the juices to a boil.
- In a small bowl, mix the cornstarch and the water until smooth and then stir the slurry into the cooking juices.
- Return the sauce to a boil and stir until it thickens, about 1-2 minutes.
- Serve the chicken, the vegetables, and the sauce over the rice.
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