Name: Chicken and broccoli stir fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, thinly sliced; 5 oz broccoli, cut into small florets; 1/4 cup long-grain white rice; 2/3 cup water; 1 tbsp low-sodium soy sauce; 3/4 tsp honey; 1 1/2 tsp rice vinegar; 1 tsp cornstarch; 1 tsp avocado oil; 1/2 tsp sesame oil; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 1/4 tsp red pepper flakes; 1 scallion, thinly sliced; 1/4 tsp salt

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, 1/2 cup of 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 before fluffing with a fork.
While the rice cooks, in a small bowl, whisk the soy sauce, honey, rice vinegar, cornstarch, red pepper flakes, and the remaining 2 tbsp of water until the starch is dissolved.
Heat half the avocado 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 browned and opaque. Remove the chicken to a plate. Done when opaque in the center, 165°F.
In the same skillet, add the remaining avocado oil, minced garlic, and grated ginger. Cook for 20 to 30 seconds until fragrant.
Add the broccoli florets and a splash of water to the skillet. Cover immediately and steam for 3 minutes until the broccoli is bright green and crisp-tender.
Return the chicken to the skillet. Give the sauce a quick whisk, pour it over the mixture, and cook, stirring constantly, for 1 minute until the sauce is glossy and coats everything. Remove from the heat, stir in the sesame oil, and serve over the fluffed rice topped with scallions.

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Instructions

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