Name: Thai chicken and broccoli stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, sliced into 1/2-inch strips; 1/4 cup jasmine rice; 1/4 cup water; 5 oz broccoli florets, cut into small bite-size pieces; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 3/4 tsp lime juice; 8 olive oil cooking sprays; 1/4 tsp salt; 1/2 tsp red pepper flakes

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, whisk together the soy sauce, lime juice, and red pepper flakes in a small bowl.
Coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the chicken strips in a single layer and cook for 3 minutes. Flip and cook for 2 to 3 minutes more until the chicken is browned and cooked through. Remove chicken from the pan and set aside. Done when opaque in the center, 165°F.
In the same skillet, add the broccoli and a splash of water. Cover and steam for 3 minutes until tender-crisp. Uncover, add the garlic and ginger, and sauté for 1 minute until fragrant.
Return the chicken to the skillet and pour in the sauce. Toss everything together for 1 minute until the sauce coats the chicken and broccoli. Serve over the steamed rice.

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Ingredients

Instructions

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