Name: Sesame chicken and broccoli stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup white rice; 2/3 cup water; 5 oz broccoli florets; 1 tsp canola oil; 1 tsp toasted sesame oil; 1 tbsp low-sodium soy sauce; 1/2 tsp honey; 2 cloves garlic, minced; 1 1/2 tsp fresh ginger, grated; 1 tsp cornstarch; 1/2 tsp sesame seeds; 1/4 tsp salt; 3/4 tsp rice vinegar

Instructions

Prep 20 min · Cook 5 min

In a small saucepan, combine the rice, part of the water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
Heat a 12-inch skillet over medium heat. Add the sesame seeds and toast, stirring often, for 1 minute until fragrant and lightly golden. Remove the seeds from the pan and set aside.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, cornstarch, and the remaining water until the cornstarch has completely dissolved.
Increase skillet heat to medium-high and add the canola oil. Add the chicken and sprinkle with the remaining salt. Sauté, stirring occasionally, for 5 minutes until browned and nearly cooked through. Done when opaque in the center, 165°F.
Add the broccoli and 2 tablespoons of water to the skillet. Cover with a lid and steam for 3 minutes until the broccoli is bright green and tender-crisp. Uncover and cook for 1 minute more until the water has evaporated.
Whisk the sauce again and pour it into the skillet. Stir constantly for 1 minute until the sauce becomes thick and glossy. Remove from heat and stir in the toasted sesame oil to coat.
Fluff the rice with a fork and place it on a plate. Top with the chicken and broccoli and sprinkle with the toasted sesame seeds.

Nutrition

Ingredients

Instructions

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