Name: Chinese style chicken and broccoli
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, thinly sliced; 5 oz broccoli florets, cut into bite-size pieces; 1/4 cup white rice; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 3 tbsp chicken broth; 1 tsp cornstarch; 1 tsp canola oil; 1/4 tsp salt; 1/2 cup water; 3/4 tsp honey

Nutrition

Per serving

406 calories

Protein: 39g; 38% of calories
Carbs: 47g; 45% of calories
Fat: 8g; 17% of calories

Instructions

Prep 15 min · Cook 0 min

In a small pot, combine the rice and 1/3 cup of water. Bring to a boil, then cover and simmer for 15 minutes. Let it rest for 5 minutes before fluffing with a fork.
In a small bowl, whisk together the chicken broth, cornstarch, and honey until the cornstarch is fully dissolved.
While the rice rests, heat the canola oil in a 12-inch skillet over medium-high heat. Add the minced garlic and grated ginger, stirring for 1 minute until fragrant.
Add the sliced chicken breast and salt to the skillet. Cook for 4 minutes, flipping once halfway, until browned and opaque. Done when opaque in the center, 165°F.
Add the broccoli florets and the remaining water to the skillet. Cover and cook for 3 minutes until the broccoli is bright green and tender.
Whisk the sauce mixture once more and pour it into the skillet. Cook for 1 to 2 minutes, stirring constantly, until the sauce boils and thickens to coat the chicken and broccoli. Serve immediately over the cooked rice.

Nutrition

Ingredients

Instructions

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