Name: Sweet chili chicken stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz broccoli florets, cut into bite-sized pieces; 1 tsp avocado oil; 1 1/2 tbsp sweet chili sauce; 1 tsp low-sodium soy sauce; 2 cloves garlic, minced; 1 green onion, thinly sliced

Instructions

Prep 20 min · Cook 5 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce to low and cover. Simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, heat half the avocado oil in a 12-inch skillet over medium-high heat. Add the chicken pieces in a single layer and season with the remaining salt. Cook until golden brown and cooked through, about 6 to 8 minutes. Remove chicken from the pan and set aside. Done when cooked through, 165°F.
Add the remaining oil to the same skillet over medium heat. Add the broccoli and a splash of water. Cover and steam for 3 minutes. Uncover, add the garlic, and sauté for 1 minute until fragrant.
Return the chicken to the skillet. Pour in the sweet chili sauce and soy sauce. Toss everything together for 2 minutes until the sauce is bubbling and thickens enough to coat the chicken and broccoli.
Fluff the rice with a fork and place on the plate. Top with the sweet chili chicken and broccoli. Garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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