Raw, roasted, pureed, under or on top of cheese, broccoli is a favorite. This quick side dish of Broccoli with Garlic Butter Sauce is another dish to add to the list. Parrot green and deliciously crispy, this might be the fastest way to cook broccoli ever. The 10-minute cook time and one-pot simplicity come courtesy of a clever technique — instead of blanching the broccoli florets in a large pot of water, they’re quickly sautéed with garlic flakes and then doused in a handful of high-octane chicken in stock. For maximum flavor, we turned to canned chicken stock sauce. Ignoring the ratios on the label, we diluted the paste with just enough water to create a super-concentrated broth that seasoned and steamed the vegetables, ultimately transforming into a buttery sesame glaze that coated each piece of broccoli.
Fresh broccoli and fresh garlic provide the best texture and flavor. If you’re looking for a shortcut, frozen broccoli will work in a pinch, but the cooking time will be shorter and the end result won’t be as crispy. It’s worth noting that this recipe doesn’t include kosher salt or soy sauce—canned bouillon sauce is usually high in sodium, so you don’t need to add any other source of salt. If you want a spicier kick, add freshly ground black pepper, white pepper, or crushed red pepper flakes to taste when adding to the broth mixture, or if you want to get away from the imitation Chinese takeout flavor, drizzle with sesame oil instead A touch of grassy extra virgin olive oil. Serve this steamed broccoli recipe with sauteed or grilled chicken, or spoon it over rice and soy sauce eggs.
