Name: Spicy ginger chicken and broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch cubes; 1/4 cup jasmine rice; 8 g arrowroot powder; 1 1/2 tsp avocado oil; 1/2 tsp sesame oil; 1 tbsp coconut aminos; 1 tsp honey; 1/2 tsp rice vinegar; 1 clove garlic, minced; 1 tsp fresh ginger, grated; 3 red Thai chiles, thinly sliced, seeds removed for less heat; 1.5 oz broccoli florets; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 cup water; 1/2 tsp red pepper flakes

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the jasmine rice and water. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from the heat and let rest covered for 5 minutes. Done when tender and water is absorbed.
Toss the chicken cubes in a bowl with arrowroot powder, salt, and black pepper until coated. Place the broccoli in a steamer basket over boiling water; cover and steam for 5 minutes until tender-crisp.
In a small bowl, whisk together the coconut aminos, honey, and rice vinegar while the broccoli steams.
Heat avocado oil and sesame oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes, flip, and cook for 2 to 3 minutes more until golden brown. Done when opaque in the center, 165°F.
Stir in the garlic, ginger, sliced chiles, and red pepper flakes; cook for 1 minute until fragrant. Pour in the sauce mixture and toss for 1 to 2 minutes until the glaze thickens. Serve the chicken over the rice with the broccoli on the side.

Nutrition

Ingredients

Instructions

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