Name: Thai chicken and broccoli stir-fry
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into thin strips; 2 tbsp jasmine rice; 5 oz broccoli, cut into small florets; 2 cloves garlic, minced; 2 1/2 tsp ginger, minced; 2 Thai chilis, thinly sliced; 1 tsp canola oil; 2 3/4 tsp low sodium soy sauce; 1 tsp lime juice; 3/4 tsp fish sauce; 1/4 cup water; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

385 calories

Protein: 44g; 45% of calories
Carbs: 35g; 36% of calories
Fat: 9g; 20% of calories

Instructions

Prep 20 min · Cook 0 min

Combine the jasmine rice and half the water in a small lidded 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.
Whisk the soy sauce, lime juice, fish sauce, and the remaining water together in a small bowl.
Heat the canola oil in the skillet over high heat. Add the chicken strips in a single layer and cook undisturbed for 2 minutes to brown. Flip and cook for 1 minute more. Done when opaque in the center, 165°F.
Add the broccoli, garlic, ginger, and chili to the skillet. Stir-fry for 3 minutes until the aromatics are fragrant and the broccoli is bright green.
Pour the soy sauce mixture into the pan. Toss everything constantly for 2 minutes until the sauce coats the chicken and the broccoli is tender. Serve the stir-fry over the steamed rice and garnish with cilantro.

Nutrition

Ingredients

Instructions

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