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; 1/2 cup water; 3/4 tsp salt; 5 oz boneless skinless chicken breast, thinly sliced; 5 oz broccoli florets, bite-size; 1 medium carrot, thinly sliced; 2 tsp canola oil; 2 cloves garlic, minced; 1 tbsp ginger, grated; 2 3/4 tsp low sodium soy sauce; 1 1/2 tsp cornstarch; 1/2 tsp black pepper

Instructions

Prep 20 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 low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
Whisk the soy sauce, cornstarch, and black pepper in a small bowl with 2 tablespoons of water until the cornstarch is dissolved.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the sliced chicken in a single layer and cook for 3 minutes. Flip and cook for 2 minutes more until opaque and browned. Move to a plate. Done when opaque in the center, 165°F.
Heat the remaining oil in the same skillet. Add the broccoli and carrots with a splash of water. Cover and steam for 3 minutes. Remove the lid and add the garlic and ginger, stir-frying for 1 minute until fragrant.
Return the chicken to the skillet. Give the soy sauce mixture a quick stir and pour it over the chicken and vegetables. Cook for 2 minutes, stirring constantly, until the sauce thickens and coats everything evenly.

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Ingredients

Instructions

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