Name: Szechuan ground chicken and broccoli
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 6 oz ground chicken; 5 oz broccoli, cut into small florets; 2 cloves garlic, minced; 1 1/2 tbsp fresh ginger, grated; 1 1/2 tbsp low sodium soy sauce; 2 tsp sesame oil; 1 3/4 tsp sriracha; 1 green onions, thinly sliced; 1/4 tsp salt

Nutrition

Per serving

593 calories

Protein: 42g; 28% of calories
Carbs: 54g; 36% of calories
Fat: 25g; 37% of calories

Instructions

Prep 20 min · Cook 5 min

In a small saucepan, combine the jasmine rice, water, and a pinch of salt. Bring to a boil, 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, mince the garlic and grate the ginger. Slice the green onions and cut the broccoli into small, bite size florets.
Heat the sesame oil in a 12-inch skillet over medium high heat. Add the ground chicken and cook, breaking it up with a spoon, for 5 to 6 minutes until browned and cooked through. Done when opaque and cooked through, 165°F.
Add the broccoli florets to the skillet with the chicken. Cook for 4 to 5 minutes, stirring often, until the broccoli is bright green and tender-crisp.
Stir in the garlic and ginger and cook for 1 minute until fragrant. Pour in the soy sauce and sriracha, tossing to coat the chicken and vegetables evenly. Cook for 1 minute more to thicken the sauce slightly.

Nutrition

Ingredients

Instructions

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