Name: Chicken and broccoli stir-fry
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, thinly sliced; 7 oz broccoli, cut into small florets; 1/4 cup white rice; 1 tbsp canola oil; 2 cloves garlic, minced; 2 1/2 tsp fresh ginger, grated; 2 3/4 tsp low sodium soy sauce; 1 tsp honey; 2/3 cup water; 1/4 tsp salt; 3/4 tsp cornstarch; 1 tsp rice vinegar

Instructions

Prep 20 min · Cook 0 min

In a small saucepan, combine the rice, 1/2 cup of the water, and half the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the water is absorbed, about 15 minutes. Remove from heat and let it rest for 5 minutes before fluffing with a fork.
While the rice cooks, whisk the soy sauce, honey, rice vinegar, cornstarch, and the remaining water together in a small bowl. Season the sliced chicken with the remaining salt.
Heat half the canola oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through, about 5 minutes. Transfer the chicken to a plate and set aside. Done when reaches 165°F.
Wipe out the skillet if needed and add the remaining oil over medium-high heat. Add the broccoli florets and a splash of water, then cover with a lid to steam for 2 minutes.
Remove the lid and add the garlic and ginger, stirring constantly for 30 seconds until fragrant. Return the chicken to the skillet. Give the soy-honey sauce a quick whisk to incorporate the cornstarch and pour it into the pan. Toss everything together and simmer until the sauce is glossy and thick enough to coat a spoon, about 1 to 2 minutes.

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Instructions

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