Juicy Asian Chicken with Broccoli and Vegetables over Rice

A bright, nourishing skillet: tender chicken, crisp broccoli, carrots, red onion, and cherry tomatoes in a lively soy-lemon sauce. Serve it with fluffy rice for a balanced, deeply aromatic dinner that comes together in barely half an hour.

Ingredients

• Chicken breast fillet — 500 g (1.1 lb)
• Broccoli florets — 200–250 g (7–9 oz)
• Carrot — 1 (julienned)
• Red onion — 1 (thinly sliced)
• Cherry tomatoes — 100 g (3.5 oz), halved
• Soy sauce — 3–4 tbsp
• Lemon juice — 1–2 tbsp
• Vegetable oil — for frying
• Sesame seeds and chili pepper — for serving
• Cooked rice — for serving

Step-by-Step Recipe

1. Prepare the ingredients. Cut the chicken into bite-size pieces, julienne the carrot, slice the onion into thin half-moons, halve the cherry tomatoes, and separate the broccoli into small florets.
2. Heat a skillet with a little vegetable oil over medium heat. Cook the chicken until lightly golden and just about cooked through, 4–5 minutes, stirring occasionally.
3. Add the broccoli and carrot. Stir-fry for 2–3 minutes so the vegetables keep their vivid color and a pleasant bite.
4. Pour in the soy sauce and lemon juice, then add the onion and cherry tomatoes. Stir and simmer over medium heat for another 3–5 minutes, until the vegetables are tender and the sauce lightly thickens.
5. Remove from the heat. Serve with cooked rice, sprinkled with sesame seeds and finished with chili to taste.

Nutrition

Per 1 serving, without the rice garnish (rice served separately).

Calories	≈236 kcal
Protein	≈32 g
Fat	≈7 g
Carbohydrates	≈10 g

Tips and Variations

• Heat: adjust the chili to taste or add a pinch of red pepper flakes. Prefer it milder? Leave out the hot pepper entirely.
• Gloss and body: for a thicker sauce, whisk 0.5 tsp cornstarch into 1 tbsp water and stir it in at the end of cooking.
• Vegetable swaps: green beans, bell pepper, or zucchini work well in place of the broccoli. You can replace the cherry tomatoes with seeded tomatoes cut into cubes.
• Salt: usually unnecessary, since soy sauce brings enough seasoning. Taste first, then add only if needed.
• Rice for serving: jasmine or basmati works best, keeping the grains fluffy and fragrant.

Frequently Asked Questions

Can I use frozen broccoli?

Yes. Do not thaw it completely: add the florets straight to the skillet and cook over medium-high heat to preserve the texture and avoid excess moisture.

What can I use instead of soy sauce, or how do I make it gluten-free?

Use tamari, which is usually gluten-free, or coconut aminos. If needed, season with a little salt to taste.

How can I make the dish more savory or sweet-tart?

For more depth, add minced ginger and garlic while frying the chicken. For a sweet-tart balance, stir in 1–2 tsp honey or brown sugar вместе with the soy sauce and lemon juice.