Name: Chicken and broccoli stir-fry
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup white rice; 1 1/2 cups water; 3/4 tsp salt; 1 lb 14 oz boneless skinless chicken breast, sliced 1/4 inch thick; 1 1/4 lb broccoli florets, cut into small pieces; 4 cloves garlic, minced; 1 1/2 tbsp fresh ginger, grated; 1/4 cup low-sodium soy sauce; 1 tbsp honey; 1 tbsp cornstarch; 2 tbsp canola oil; 1/2 tsp black pepper; 1/2 cup water; 1 tbsp rice vinegar; 1/4 cup water

Instructions

Prep 25 min · Cook 15 min

In a small pot, combine the rice, 1 1/2 cups of water, and the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Turn off the heat and let it rest covered for 5 minutes.
In a small bowl, whisk together the soy sauce, honey, cornstarch, black pepper, 1/2 cup of water, and rice vinegar until smooth.
Heat one third of the oil in a 12-inch skillet over high heat. Add half the chicken in a single layer. Cook undisturbed for 2 minutes, then stir and cook for 1 to 2 minutes more. Remove chicken from the pan. Repeat with another third of the oil and the remaining chicken. Done when reaches internal temperature, 165°F.
Add the remaining oil to the pan. Add the broccoli and 1/4 cup of water. Cover and steam for 3 to 4 minutes until bright green and tender. Uncover and let any remaining water cook off. Add the garlic and ginger and stir-fry for 30 to 60 seconds until fragrant. Done when just tender when pierced with a fork.
Whisk the sauce again to incorporate the starch. Return the chicken to the pan and pour in the sauce. Toss constantly for 1 to 2 minutes until the sauce is glossy and thickened. Serve the stir-fry over the steamed rice.

Nutrition

Ingredients

Instructions

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