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Spicy Chili Garlic Broccoli

Crispy roasted broccoli florets coated in a bold, glossy chili garlic sauce with sesame seeds, perfect as a side dish or vegetarian main.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Asian, Chinese
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Broccoli
  • 2 large heads broccoli cut into florets
  • 3 tbsp vegetable oil or avocado oil
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Chili Garlic Sauce
  • 4 cloves garlic minced
  • 2 tbsp ginger minced
  • 2-3 tbsp chili garlic sauce or sambal oelek
  • 1-2 tsp red pepper flakes adjust to taste
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey or brown sugar
  • 1 tbsp sesame oil
  • 1 tsp cornstarch mixed with 2 tbsp water
For Garnish
  • 2 tbsp toasted sesame seeds
  • 2 green onions thinly sliced
  • extra red pepper flakes optional

Equipment

  • Baking sheet
  • Large skillet or wok
  • Mixing Bowl
  • Parchment paper

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil.
  2. Cut the broccoli into uniform florets, making sure to include some of the tender stem portions. Pat them thoroughly dry with paper towels.
  3. Place the broccoli florets in a large mixing bowl. Drizzle with vegetable oil, then season with salt and black pepper. Toss until evenly coated.
  4. Spread the broccoli in a single layer on your prepared baking sheet, ensuring the florets aren't touching.
  5. Roast for 20-25 minutes, flipping the florets halfway through, until the broccoli develops charred edges and becomes tender.
  6. While the broccoli roasts, heat a large skillet or wok over medium-high heat. Add a tablespoon of oil.
  7. Add the minced garlic and ginger to the hot oil. Stir-fry for 30-60 seconds until fragrant but not browned.
  8. Add the chili garlic sauce, red pepper flakes, soy sauce, rice vinegar, honey, and sesame oil to the skillet. Stir to combine.
  9. Bring the sauce mixture to a simmer, then add the cornstarch slurry. Stir continuously for 1-2 minutes until the sauce thickens and becomes glossy.
  10. Transfer the roasted broccoli to the skillet with the sauce. Toss everything together, ensuring each floret is coated.
  11. Cook for an additional 2-3 minutes, allowing the sauce to cling to the broccoli and the flavors to meld.
  12. Transfer to a serving platter and garnish with toasted sesame seeds, sliced green onions, and additional red pepper flakes if desired.

Notes

Adjust the spice level by adding more or less chili garlic sauce and red pepper flakes. For a gluten-free version, use tamari instead of soy sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.