Name: Chicken and rice bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1 tsp salt; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 4 oz broccoli florets, cut into small pieces; 1 1/2 tsp olive oil; 1 tbsp low sodium soy sauce; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 3/4 tsp honey; 1/2 tsp black pepper; 2 tsp rice vinegar

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the jasmine rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, still covered, for 5 minutes.
Toss the chicken pieces with the remaining salt and the black pepper. Heat half the oil in a 12-inch skillet over medium-high heat. Spread the chicken in a single layer and cook undisturbed for 3 minutes until golden underneath. Stir and cook for 3 minutes more until opaque in the center. 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 steam for 4 minutes until tender-crisp. Uncover and cook for 1 minute more until all water has evaporated.
Whisk the soy sauce, honey, rice vinegar, and 1 tablespoon of water in a small bowl. Push the broccoli to the side of the skillet. Add the ginger and garlic to the center and cook for 1 minute until fragrant. Pour in the sauce and return the chicken to the pan. Toss for 1 minute until the sauce coats everything. Serve over fluffed rice.

Nutrition

Ingredients

Instructions

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