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Asian Kielbasa and Broccoli

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!
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 4

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.
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