Name: Chicken and broccoli stir fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, thinly sliced; 1/4 cup long-grain white rice; 2/3 cup water; 5 oz broccoli florets, cut into bite-size pieces; 1 1/2 tsp canola oil; 1 tbsp low-sodium soy sauce; 1 tbsp fresh ginger, grated; 1 clove garlic, minced; 3/4 tsp honey; 3/4 tsp cornstarch; 1/2 tsp salt; 1 tsp rice vinegar

Instructions

Prep 15 min · Cook 10 min

Combine the rice, 1/3 cup of the water, and a pinch of the salt in a small saucepan. 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.
While the rice cooks, toss the sliced chicken with the remaining salt in a bowl. In a separate small bowl, whisk the soy sauce, honey, cornstarch, rice vinegar, and the remaining 3 1/2 tbsp of water until smooth.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes. Flip and cook for 2 minutes more until the chicken is opaque in the center. Remove chicken from the pan. Done when opaque in the center, 165°F.
Add the remaining oil to the skillet. Add the broccoli and 1 tablespoon of water. Cover and steam for 3 minutes, then remove the lid and stir-fry for 2 minutes more until tender-crisp.
Push the broccoli to the sides of the skillet. Add the ginger and garlic to the center and cook for 30 seconds until fragrant. Whisk the sauce once more to incorporate the cornstarch, then pour it into the pan along with the chicken.
Toss everything together for 1 minute until the sauce bubbles and thickens to a glossy coat. Taste and adjust seasoning if needed. Serve the chicken and broccoli over the cooked rice.

Nutrition

Ingredients

Instructions

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