Name: Chicken and broccoli stir-fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1/2-inch strips; 1/4 cup jasmine rice; 2/3 cup water; 5 oz broccoli florets, cut into bite-size pieces; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 tbsp low-sodium soy sauce; 3/4 tsp honey; 1 tsp canola oil; 1 tsp cornstarch; 1/4 tsp salt; 1/2 tsp red pepper flakes

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, salt, and 1/2 cup of the water. 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 the soy sauce, honey, cornstarch, and the remaining 3 tbsp of water together until the cornstarch is completely dissolved.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken strips in a single layer and cook for 3 minutes without moving. Flip and cook for 2 minutes more until browned and opaque. Remove chicken from the pan and set aside. Done when opaque in the center, 165°F.
Heat the remaining oil in the same skillet over medium heat. Add the broccoli and cook for 2 minutes, stirring often. Pour in 2 tablespoons of water, cover, and steam for 2 minutes until bright green and just tender. Uncover and let the moisture evaporate.
Add the garlic and ginger to the skillet and cook for 1 minute until fragrant. Return the chicken and any juices to the pan. Give the sauce a quick whisk, then pour it over the top. Toss for 1 to 2 minutes until the sauce bubbles and turns into a glossy glaze.
Fluff the rice with a fork and place on a plate. Top with the chicken and broccoli stir-fry and garnish with red pepper flakes.

Nutrition

Ingredients

Instructions

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