Garlic Chicken with Broccolini and Jasmine Rice

Name: Garlic Chicken with Broccolini and Jasmine Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1-inch strips); 1 bunch broccolini (trimmed and halved lengthwise); 1 cup jasmine rice; 2 tablespoon Tamari; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 clove garlic (minced); 1 teaspoon fresh ginger (grated); 1 tablespoon olive oil; 0.25 teaspoon salt; 0.25 teaspoon black pepper (ground)

Tender chicken strips and crisp broccolini stir-fried in a savory garlic-ginger sauce, served over fluffy jasmine rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: Thai
Difficulty: Easy
Cost: $3.94/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1-inch strips)
1 bunch broccolini (trimmed and halved lengthwise)
1 cup jasmine rice
2 tablespoon Tamari
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 clove garlic (minced)
1 teaspoon fresh ginger (grated)
1 tablespoon olive oil
0.25 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

Cook jasmine rice according to package directions. Typically, combine 1 cup jasmine rice with 1 1/2 cups water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
While rice cooks, whisk together the Tamari, honey, rice vinegar, and sesame oil in a small bowl to make the sauce. Set aside.
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook for 3-5 minutes, or until browned and cooked through. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Add minced garlic and grated fresh ginger to the skillet with the chicken. Cook for 1 minute until fragrant.
Add broccolini to the skillet. Cook for 3-4 minutes, stirring occasionally, until tender-crisp.
Pour the reserved sauce over the chicken and vegetables. Toss to coat and cook for 1-2 minutes until the sauce has thickened slightly.
Serve immediately over the cooked jasmine rice.

Notes

Leftovers can be stored in an airtight container for up to 3 days and reheated gently in the microwave.

Nutrition (per serving)

Calories: 490
Protein: 42.1 g
Carbohydrates: 48.7 g
Fat: 15.3 g
Fiber: 4.1 g
Sodium: 780 mg
Saturated Fat: 2.2 g
Sugar: 10.3 g
Cholesterol: 105 mg