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30-Minute Bang Bang Chicken & Broccoli Skillet

Golden seared chicken and crisp-tender broccoli tossed in a glossy bang bang sauce of light mayo, sweet chili sauce, and sriracha — one skillet, 30 minutes, about 33g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tbsp neutral oil avocado or canola, divided
  • 5 cups broccoli florets about 1 1/4 lb
  • 1/4 cup water
  • 3 cloves garlic minced
  • 1 tbsp grated fresh ginger optional but good
  • 3 green onions thinly sliced
  • 1 tbsp sesame seeds
  • Cooked jasmine rice for serving, optional
Bang bang sauce
  • 1/3 cup light mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 to 2 tbsp sriracha 1 for mild, 2 for spicy
  • 1 tbsp honey
  • 1 tsp rice vinegar

Equipment

  • Large skillet (12-inch), nonstick or well-seasoned cast iron
  • Tongs or spatula
  • Instant-read thermometer

Method
 

  1. In a small bowl, whisk the light mayo, sweet chili sauce, sriracha, honey, and rice vinegar until completely smooth. Set aside.
  2. Pat the chicken pieces dry with paper towels (dry chicken browns; wet chicken steams). Toss with 1/2 teaspoon of the salt, the pepper, garlic powder, and smoked paprika.
  3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 3 minutes, until deeply golden on one side. Flip and cook 3–4 minutes more, until golden all over and the thickest piece reads 165°F on an instant-read thermometer. Transfer to a plate.
  4. Add the remaining 1 tablespoon oil to the skillet along with the broccoli, water, and remaining 1/2 teaspoon salt. Cover and cook 2 minutes, then uncover and cook 2 minutes more, stirring once, until the broccoli is bright green, crisp-tender, and the water has evaporated.
  5. Push the broccoli to the edges. Add the garlic and ginger to the center and cook 30 seconds, until fragrant. Return the chicken to the skillet, pour the bang bang sauce over everything, and toss 1–2 minutes, until the sauce is glossy, heated through, and clinging to every piece.
  6. Scatter with green onions and sesame seeds. Serve as-is or over jasmine rice with extra sauce spooned on top.

Notes

Food safety: chicken must reach 165°F internal (USDA). Refrigerate within 2 hours; reheat leftovers to 165°F. Sauce heat is adjustable: 1 tbsp sriracha for mild, 2 for spicy. Leftovers keep 4 days refrigerated; freezing not recommended (mayo-based sauce may split). Protein ~33g/serving estimated from USDA FoodData Central; not lab-tested.