Name: Garlic ginger chicken and broccoli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 2/3 cup water; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz broccoli florets; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 1 tsp canola oil; 1 tsp honey; 3/4 tsp cornstarch; 1/2 tsp rice vinegar; 1/4 tsp salt

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the jasmine rice and 1/2 cup of the water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Done when tender and water is absorbed.
While the rice simmers, whisk the soy sauce, honey, cornstarch, and the remaining water in a small bowl until the cornstarch is dissolved.
Heat half the oil in a 12-inch skillet over medium-high heat. Season the chicken pieces with salt. Add the chicken to the skillet in a single layer and cook for 4 minutes, flip, and cook for 3 minutes more until golden and opaque in the center. Remove chicken from the pan. Done when opaque in the center, 165°F.
Wipe out the skillet and add the remaining oil over medium heat. Add the broccoli florets and a splash of water. Cover and steam for 3 minutes, then remove the lid and sauté for 1 minute more until tender-crisp. Done when tender-crisp and bright green.
Push the broccoli to the edges of the pan. Add the minced garlic and grated ginger to the center and stir for 30 seconds until fragrant and beginning to soften.
Return the chicken to the skillet. Pour the soy-honey mixture over the top and toss to coat. Cook, stirring constantly, for 1 minute until the sauce is glossy and thick enough to coat the chicken and broccoli. Stir in the rice vinegar and serve over the jasmine rice.

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Ingredients

Instructions

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