Quick Asian Chicken and Broccoli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Stir Fry:
2 tbs olive oil, divided
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 bunch broccoli, chopped into small florets (I use a bag of frozen broccoli florets because… less
chopping)
½ cup thinly sliced green onions (optional)
1 tsp toasted sesame seeds (optional, I’ve never used them)
Sauce:
3 tbs reduced-sodium soy sauce
2 tbs rice vinegar (You can use white vinegar, but rice vinegar is soooo tasty)
2 tbs honey
1 tbs cornstarch
1 garlic clove, minced (I use ½ tsp jarred minced garlic, or 1/8 tsp garlic powder)
½ tsp ground ginger
1 tsp toasted sesame oil
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Directions: |
Directions:Heat 1 Tbs olive oil in large saute pan over medium-high heat. Add chicken breasts, and season with salt
and pepper (sometimes I skip the salt since I’m adding soy sauce). Cook until chicken is browned and
cooked through. While chicken is cooking, whisk sauce ingredients together in a small bowl until
combined. Once chicken is browned, add the remaining 1 Tbs of olive oil and broccoli. Cook for another
3ish minutes, or until broccoli is bright green and getting soft (or, if you’re using frozen, until broccoli is
warm all the way through). Stir in the soy sauce mixture, and cook for another minute or so until the
sauce has thickened and coated all of this deliciousness you just made. Remove from heat and serve
over rice, garnished with green onions and sesame seeds, if desired. |
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Personal
Notes: |
Personal
Notes: This recipe is one of our family favorites. I love that the flavor is light and scrumptious, but it doesn’t
leave me feeling like I’ve eaten take-out Asian food. Also, Gwen eats the chicken and the broccoli like it’s
the best food I’ve ever made (and it might be).
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