Chicken & Broccoli Stir-Fry

A flavorful and quick stir-fry with tender chicken breast and crisp broccoli, served over steamed white rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $2.90/serving

Dietary

• Nut-Free
• Egg-Free
• Dairy-Free
• Low-Sugar
• High-Protein

Tags

• healthy
• one-pot
• quick
• savory

Ingredients

• 0.5 pound chicken breast (boneless, skinless, thinly sliced)
• 1 tablespoon olive oil
• 2 cup broccoli florets
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 0.25 cup chicken broth
• 2 tablespoon soy sauce
• 1 teaspoon cornstarch
• 0.75 cup white rice (uncooked)
• 0.25 teaspoon black pepper
• 0.5 teaspoon kosher salt

Instructions

1. Cook the white rice according to package directions, either on the stovetop or using a microwave, while you prepare the stir-fry.
2. In a small bowl, whisk together the chicken broth, soy sauce, and cornstarch. Set aside.
3. Heat the olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook for 3-5 minutes, until browned and mostly cooked through. Season with kosher salt and black pepper.
4. Add the broccoli florets to the skillet and cook for another 3-4 minutes, stirring occasionally, until crisp-tender.
5. Add the minced garlic and grated fresh ginger to the skillet and sauté for 1 minute until fragrant.
6. Give the broth mixture a quick whisk and pour it into the skillet. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
7. Serve the chicken and broccoli stir-fry immediately over the cooked white rice.

Notes

Ensure all ingredients are prepped before you start cooking, as stir-fries cook very quickly. To minimize cleanup, use a rice cooker for the white rice.

Nutrition (per serving)

• Calories: 405
• Protein: 39.8 g
• Carbohydrates: 44.1 g
• Fat: 10.3 g
• Fiber: 4.5 g
• Sodium: 1280 mg
• Saturated Fat: 1.7 g
• Sugar: 2.5 g
• Cholesterol: 70 mg