Name: Chicken and broccoli stir-fry
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, cut into thin strips; 7 oz broccoli, cut into small florets; 1/4 cup white rice; 1/2 cup water; 2 tsp canola oil; 2 3/4 tsp low-sodium soy sauce; 2 1/2 tsp fresh ginger, minced; 2 cloves garlic, minced; 1 tsp cornstarch; 1/4 tsp salt

Instructions

Prep 20 min · Cook 0 min

Rinse the rice in a fine-mesh sieve. In a small saucepan, combine the rice and 1/3 cup of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
In a small bowl, whisk together the soy sauce, cornstarch, and the remaining 2 tsp of water until the cornstarch is dissolved.
Heat a 12-inch skillet over medium-high heat with half the oil. Season the chicken strips with salt. Add the chicken to the hot pan in a single layer and cook without moving for 3 minutes. Flip and cook for 2 minutes more until opaque in the center. Transfer the chicken to a plate. Done when opaque in the center, 165°F.
Add the remaining oil to the same skillet. Add the broccoli florets and 2 tablespoons of water. Cover the pan and steam for 3 minutes. Remove the lid and add the ginger and garlic, stirring for 1 minute until fragrant.
Return the chicken and any juices to the skillet. Give the soy sauce mixture a quick stir and pour it into the pan. Toss everything together for 1 minute until the sauce thickens and coats the chicken and broccoli evenly. Serve over the rice.

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Instructions

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