Name: Chicken and broccoli stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 2/3 cup water; 1/4 tsp salt; 5 oz boneless skinless chicken breast, thinly sliced; 1/2 tsp black pepper; 5 oz broccoli, cut into small florets; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 1 tsp canola oil; 1 tbsp low-sodium soy sauce; 3/4 tsp honey; 1 tsp cornstarch; 1/2 tsp red pepper flakes; 1/2 tsp rice vinegar

Instructions

Prep 20 min · Cook 15 min

In a small pot, combine the rice, 1/2 cup of the water, and half the salt. 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.
In a small bowl, whisk together the remaining water, soy sauce, honey, cornstarch, red pepper flakes, and rice vinegar until the cornstarch is completely dissolved.
Toss the sliced chicken with the remaining salt and the black pepper. 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. Done when opaque in the center, 165°F.
Transfer the chicken to a plate. Add the remaining oil to the skillet along with the broccoli and 1 tablespoon of water. Cover and cook for 3 minutes, then uncover and cook for 1 minute more until the water evaporates and broccoli is tender-crisp.
Add the garlic and ginger to the skillet and cook for 1 minute until fragrant. Give the sauce a quick re-whisk and pour it into the pan. Return the chicken and any juices to the pan and toss for 1 to 2 minutes until the sauce bubbles and thickens.
Fluff the rice with a fork and pile it onto a plate. Top with the chicken and broccoli stir-fry, ensuring all the sauce is scraped from the pan.

Nutrition

Ingredients

Instructions

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