Ginger Garlic Chicken & Broccoli Bowls

Tender chicken thighs stir-fried in a savory ginger-garlic sauce, served over fluffy jasmine rice with crisp broccoli for a complete, flavor-packed weeknight meal.

• Prep: 12 min
• Cook: 15 min
• Total: 27 min
• Servings: 6
• Cuisine: Asian
• Difficulty: Easy
• Cost: $6.11/serving

Dietary

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

Tags

• comfort food
• healthy
• quick
• savory
• stir-fry

Ingredients

• 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 2 tablespoon soy sauce (divided)
• 1 tablespoon cornstarch
• 2 tablespoon sesame oil (divided)
• 1 tablespoon fresh ginger (minced)
• 2 clove garlic (minced)
• 1 cup chicken broth
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 3 package jasmine rice (microwaveable)
• 1 pound broccoli florets (frozen)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 2 green onions (sliced)
• 1 tablespoon sesame seeds

Instructions

1. In a medium bowl, combine the cut chicken thigh pieces with 1 tablespoon soy sauce and the cornstarch. Toss to coat evenly. Set aside.
2. In a small bowl, whisk together the remaining 1 tablespoon soy sauce, chicken broth, honey, rice vinegar, salt, and black pepper. Set the sauce aside.
3. Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
4. Add the remaining 1 tablespoon sesame oil to the skillet. Add the minced fresh ginger and minced garlic, and sauté for 1 minute until fragrant.
5. Pour the whisked sauce into the skillet and bring to a simmer, stirring constantly, until the sauce thickens slightly, about 2-3 minutes. Return the cooked chicken to the skillet, tossing to coat evenly with the sauce.
6. While the chicken is cooking, prepare the microwaveable jasmine rice according to package directions.
7. Steam the frozen broccoli florets using your preferred method (microwave or stovetop steamer) until tender-crisp, about 5-7 minutes.
8. Divide the cooked jasmine rice among six serving bowls. Top each with the ginger garlic chicken and steamed broccoli. Garnish with sliced green onion and sesame seeds, if desired. Serve immediately.

Notes

If not using microwaveable rice, you can cook 3 cups of uncooked jasmine rice (yields approximately 6 cups cooked) on the stovetop or in a rice cooker while prepping the other ingredients. This dish reheats well and stores nicely for up to 3 days.

Nutrition (per serving)

• Calories: 485
• Protein: 37.2 g
• Carbohydrates: 44.8 g
• Fat: 18.5 g
• Fiber: 4.1 g
• Sodium: 760 mg
• Saturated Fat: 4.3 g
• Sugar: 5.9 g
• Cholesterol: 105 mg