Ginger-Soy Chicken Bowls with Roasted Broccoli

Name: Ginger-Soy Chicken Bowls with Roasted Broccoli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: East Asian
Ingredients: 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 2 cup white rice (uncooked); 3 cup broccoli florets; 2 tablespoon vegetable oil (divided); 0.5 cup soy sauce; 2 tablespoon honey; 1 tablespoon fresh ginger (grated); 2 clove garlic (minced); 1 tablespoon cornstarch; 1 teaspoon sesame oil; 0.25 teaspoon black pepper; 2 green onions (thinly sliced)

Quick and flavorful chicken stir-fried in a savory ginger-soy sauce, served over fluffy white rice with perfectly roasted broccoli florets for a complete and satisfying meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: East Asian
Difficulty: Easy
Cost: $2.63/serving

Dietary

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

Ingredients

1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
2 cup white rice (uncooked)
3 cup broccoli florets
2 tablespoon vegetable oil (divided)
0.5 cup soy sauce
2 tablespoon honey
1 tablespoon fresh ginger (grated)
2 clove garlic (minced)
1 tablespoon cornstarch
1 teaspoon sesame oil
0.25 teaspoon black pepper
2 green onions (thinly sliced)

Instructions

First, prepare your rice. Cook the 2 cups white rice according to package directions, or in a rice cooker, to be ready when the chicken and broccoli are done. Fluff with a fork when cooked.
Preheat your oven to 400°F (200°C). On a baking sheet, toss the 3 cups broccoli florets with 1 tablespoon of vegetable oil and the 1/4 teaspoon black pepper. Roast for 10-12 minutes, or until tender-crisp and slightly charred.
While the broccoli roasts, prepare the sauce: In a small bowl, whisk together the 1/2 cup soy sauce, 2 tablespoons honey, 1 tablespoon fresh ginger, 2 cloves garlic, 1 tablespoon cornstarch, and 1 teaspoon sesame oil until smooth.
Heat the remaining 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the 1 1/2 pounds chicken thigh pieces and cook, stirring occasionally, for 5-7 minutes until lightly browned and cooked through.
Pour the prepared sauce over the cooked chicken, stirring constantly. Bring to a gentle simmer and cook for 1-2 minutes, until the sauce has thickened. Remove from heat.
To serve, divide the cooked white rice among five bowls. Top with the ginger-soy chicken, roasted broccoli, and garnish with sliced 2 green onions, if desired.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

Calories: 480
Protein: 36.5 g
Carbohydrates: 49.5 g
Fat: 16 g
Fiber: 4.5 g
Sodium: 1280 mg
Saturated Fat: 3 g
Sugar: 12.5 g
Cholesterol: 120 mg