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

Instructions

Prep 20 min · Cook 0 min

In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, cornstarch, and half of the water until the cornstarch is completely dissolved.
Season the chicken strips with salt and black pepper. Heat the canola oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and sear until browned but not quite cooked through, about 3 to 4 minutes. Transfer the chicken to a plate.
Add the broccoli florets and the remaining water to the same skillet. Immediately cover with a lid and steam until the broccoli is bright green and the water has mostly evaporated, about 2 to 3 minutes.
Uncover the skillet and toss the broccoli for 1 minute to evaporate any remaining moisture. Add the garlic, ginger, and red pepper flakes. Stir-fry until fragrant, about 1 minute.
Give the sauce mixture a final whisk and pour it into the skillet. Return the chicken and any accumulated juices to the pan. Toss everything constantly until the sauce thickens to a glossy coating and the chicken is fully cooked through, about 2 minutes. Done when chicken is 165°F.

Nutrition

Ingredients

Instructions

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