Name: Garlic ginger chicken and rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 3.5 oz broccoli florets, cut into bite-size pieces; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tsp canola oil; 1 tbsp low-sodium soy sauce; 3/4 tsp honey; 1 tbsp water

Nutrition

Per serving

431 calories

Protein: 40g; 36% of calories
Carbs: 51g; 47% of calories
Fat: 8g; 16% of calories

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and half the salt. 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.
While the rice cooks, season the chicken with the remaining salt. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes without moving to develop a crust. Flip and cook for 2 minutes more. Done when opaque in the center, 165°F.
Add the broccoli and water to the skillet with the chicken. Cover with a lid and steam for 3 minutes until the broccoli is bright green and crisp-tender.
Uncover the skillet and add the garlic, ginger, soy sauce, and honey. Cook for 2 minutes, tossing often, until the sauce thickens slightly and coats the chicken and broccoli.
Fluff the rice with a fork and transfer to a plate. Top with the glazed chicken and broccoli.

Nutrition

Ingredients

Instructions

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