Ginger-Garlic Chicken and Broccoli Rice

Name: Ginger-Garlic Chicken and Broccoli Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: 1.5 cup jasmine rice (uncooked); 1 tablespoon sesame oil; 1.25 pound chicken thighs (boneless, skinless, cut into 1-inch pieces); 4 cup fresh broccoli florets; 0.5 cup soy sauce (low-sodium); 3 tablespoon rice vinegar; 2 tablespoon brown sugar; 1 tablespoon cornstarch; 1.5 tablespoon fresh ginger (grated); 2 clove garlic (minced); 0.25 teaspoon red pepper flakes; 2 tablespoon green onions (sliced)

Succulent chicken bites and crisp broccoli coated in a savory ginger-garlic sauce, served over a bed of fragrant jasmine rice.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 5
Cuisine: Japanese
Difficulty: Easy
Cost: $4.14/serving

Dietary

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

Ingredients

1.5 cup jasmine rice (uncooked)
1 tablespoon sesame oil
1.25 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
4 cup fresh broccoli florets
0.5 cup soy sauce (low-sodium)
3 tablespoon rice vinegar
2 tablespoon brown sugar
1 tablespoon cornstarch
1.5 tablespoon fresh ginger (grated)
2 clove garlic (minced)
0.25 teaspoon red pepper flakes
2 tablespoon green onions (sliced)

Instructions

First, cook the 1 1/2 cups jasmine rice according to package instructions or in a rice cooker.
In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 3 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon cornstarch, 1 1/2 tablespoons grated fresh ginger, 2 cloves minced garlic, and 1/4 teaspoon red pepper flakes (if using) to create the sauce.
Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the 1 1/4 pounds chicken thighs and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
Add the 4 cups fresh broccoli florets to the same skillet. Sauté for 3-5 minutes until tender-crisp.
Return the cooked chicken to the skillet with the broccoli. Pour the prepared sauce over the chicken and broccoli, tossing to coat. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens.
Serve the ginger-garlic chicken and broccoli immediately over the cooked jasmine rice. Garnish with sliced green onions, if desired.

Notes

Leftovers can be stored in the refrigerator for up to 3 days. Adjust red pepper flakes to taste for desired spice level.

Nutrition (per serving)

Calories: 530
Protein: 38 g
Carbohydrates: 58.5 g
Fat: 17.5 g
Fiber: 4.5 g
Sodium: 780 mg
Saturated Fat: 3.5 g
Sugar: 12 g
Cholesterol: 90 mg