Try our Asian Kielbasa and Broccoli when you want something takeout-worthy without leaving the house. We combine smoky kielbasa, crunchy broccoli, and a sweet, savory glaze in one pan—it’s ridiculously delicious!
It’s also super easy. Trust me; if I can pull this off on a busy weeknight, you can too!
Save This Recipe for Later 📩
We’ll send it to your inbox along with new seasonal recipes to enjoy when you have time.
Meals like this are perfect cool weather comfort food. They’re hearty, thoughtful, and even great for meal prepping. Seriously, this one is a menu cheat code. A layup, if you will.
I know you’re eager to dig into this Asian Kielbasa and Broccoli, but you’ll also love our Kielbasa Burritos and Korean Ground Beef Bowls—both are quick, easy, and packed with flavor.
Pin it to your favorite dinner board! ⤵️
Why You’ll Love This Recipe…
- Let me tell you, this dish hits all the right flavor notes you crave. It’s sweet, smoky, and savory. The smoky sausage brings the bold, meaty goodness, while the sweet and savory sauce ties it all together in the most mouthwatering way.
- Minimal Effort, Maximum Flavor—This recipe is one of those lifesavers. In less than 30 minutes, you’ve got a dish so packed with flavor that it’s hard to believe it was that easy.
- There’s something so good about the crispy and tender textures in this dish. You’ll love how the kielbasa is juicy with just the right amount of crisp on the edges, while the broccoli is tender but still has that little crunch.
- But what I love most about this recipe is that it’s totally customizable to your tastes. Not a fan of broccoli? Swap it out for snap peas or even bell peppers. Want to bring the heat? Add some chili oil or a sprinkle of red pepper flakes. You can make it exactly how you want it and still have it turn out absolutely delicious every single time.
Ingredients
The dish is all about simple, bold ingredients. You’ve got juicy kielbasa, fresh broccoli, and a sweet-savory sauce that pulls it all together.
- Kielbasa
- Broccoli florets
- Chicken broth
- Soy sauce
- Brown sugar
- Sesame oil
- Cornstarch
- Ginger paste
- Garlic clove
See the recipe card for quantities.
Instructions
Boil water and cook broccoli florets for 2-3 minutes until tender and bright green. Drain, cool in ice water, drain again, and set aside.
Slice kielbasa into ½-inch pieces and cook on medium heat for 2 minutes per side. Add ginger and garlic, cooking for 1 minute.
Reserve 2 tablespoons of broth, then add the rest to the pan with kielbasa, soy sauce, brown sugar, and sesame oil.
Mix reserved broth with cornstarch, stir into the pan, and cook until the sauce thickens (3-5 minutes). Add broccoli, stir to combine, heat through, and serve over rice with green onions. Enjoy!
Storage
Store leftovers in an airtight container in the fridge for up to 3 days—they reheat like a dream! If you’re freezing, pop it into a freezer-safe container, and it’ll keep for up to 2 months.
FAQ
Absolutely! Most any kind of smoked sausage can work well in this recipe. So, try it with turkey or chicken smoked sausage, or even hot dogs if that’s all you have. By the way, hot dogs are a type of sausage. 😉
Anything you love! Bell peppers, snap peas, carrots, or zucchini are great options for mixing it up.
Asian Kielbasa and Broccoli
Ingredients
- 12 Oz Package of Kielbasa
- 1 Cup Broccoli Florets
- ⅔ Cup Chicken Broth
- 3 Tbsp Soy Sauce
- 2 Tbsp Brown Sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp Cornstarch
- 1 Tsp Ginger Paste
- 1 Garlic Clove Minced
Instructions
- To blanch the broccoli, bring a big pot of water to boil. Drop the florets into the water and cook for two to three minutes until bright green and tender. Immediately drain in a strainer and put in an ice bath (a large bowl filled with ice water). This will stop the cooking process. Once the broccoli is cool, drain again and set aside.
- Slice the kielbasa into ½ inch pieces. Cook on medium heat for 2 minutes per side.
- Add the ginger and garlic. Cook for 1 minute.
- Reserve 2 tablespoons of the broth and pour the rest into the pan with the cooked kielbasa. Add the soy sauce, brown sugar, and sesame oil.
- Mix the reserved broth and cornstarch. Stir to combine and add it to the pan. Cook until sauce has thickened, about 3-5 minutes.
- Add broccoli and stir to combine and heat through. Garnish with green onions and serve over rice. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leave a Reply