Name: Chicken and broccoli skillet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, halved horizontally if thick; 5 oz broccoli florets, cut into bite-size pieces; 1/4 cup white rice; 1 1/2 tsp canola oil; 2 cloves garlic, minced; 1 tbsp low-sodium soy sauce; 2 tsp fresh ginger, grated; 3 tbsp water; 1/4 tsp salt; 1/2 tsp black pepper; 3 tbsp low-sodium chicken broth; 1 tsp lemon juice; 3/4 tsp cornstarch

Instructions

Prep 20 min · Cook 5 min

Bring a small pot of water to a boil. Add the rice and a pinch of the salt. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, season the chicken with a pinch of salt and the black pepper. Heat the canola oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, flip, and cook for 4 to 5 minutes more until browned and cooked through. Remove to a plate to rest. Done when opaque in the center, 165°F.
In the same skillet, add the broccoli florets and water. Cover with a lid and steam for 3 minutes until the broccoli is bright green and crisp-tender. Remove the broccoli from the pan and set aside.
Whisk the chicken broth, soy sauce, and cornstarch together. Add the garlic and ginger to the skillet and cook for 1 minute until fragrant. Pour in the broth mixture and simmer for 2 minutes, stirring often, until the sauce reduces to a glossy consistency. Stir in the lemon juice and remove from the heat.
Slice the rested chicken breast into strips. Fluff the rice with a fork and spoon it onto a plate. Top with the sliced chicken and broccoli, then pour the pan sauce over everything.

Nutrition

Ingredients

Instructions

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