Pan-Seared Chili Chicken with Broccoli and Rice

Name: Pan-Seared Chili Chicken with Broccoli and Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 2 pound chicken breast (cut into 1-inch pieces); 2 tablespoon olive oil; 1 tablespoon fresh ginger (grated); 4 clove garlic (minced); 0.5 cup low-sodium soy sauce; 0.25 cup chicken broth; 1 tablespoon honey; 1 teaspoon chili garlic sauce; 1 tablespoon cornstarch (mixed with 2 tablespoons cold water); 1.5 pound fresh broccoli florets; 2 cup white rice (uncooked); 0.5 teaspoon salt; 0.25 teaspoon black pepper

Succulent chicken breast bites stir-fried with garlic, ginger, and a touch of chili, served alongside fluffy white rice and crisp-tender steamed broccoli for a balanced weeknight meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 8
Cuisine: Thai
Difficulty: Easy
Cost: $2.53/serving

Dietary

Dairy-Free
Nut-Free
High-Protein
Halal

Ingredients

2 pound chicken breast (cut into 1-inch pieces)
2 tablespoon olive oil
1 tablespoon fresh ginger (grated)
4 clove garlic (minced)
0.5 cup low-sodium soy sauce
0.25 cup chicken broth
1 tablespoon honey
1 teaspoon chili garlic sauce
1 tablespoon cornstarch (mixed with 2 tablespoons cold water)
1.5 pound fresh broccoli florets
2 cup white rice (uncooked)
0.5 teaspoon salt
0.25 teaspoon black pepper

Instructions

Cook the 2 cups of white rice according to package directions. Keep warm.
While rice cooks, heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the grated ginger and minced garlic, sauté for 30 seconds until fragrant.
Whisk together the low-sodium soy sauce, chicken broth, honey, and chili garlic sauce in a small bowl. Pour the sauce into the skillet and bring to a simmer. Stir in the cornstarch mixture and cook for 1 minute, until the sauce thickens slightly.
Add the cooked chicken back to the skillet and toss to coat with the sauce.
Steam the fresh broccoli florets in a microwave-safe bowl with a splash of water for 3-5 minutes, or until crisp-tender.
Serve the chili chicken immediately over the white rice, with steamed broccoli on the side.

Notes

Adjust the amount of chili garlic sauce to suit your family's preferred spice level. Leftovers are delicious and reheat well.

Nutrition (per serving)

Calories: 420
Protein: 36.5 g
Carbohydrates: 44.5 g
Fat: 11.2 g
Fiber: 4.1 g
Sodium: 780 mg
Saturated Fat: 2.1 g
Sugar: 5.8 g
Cholesterol: 88 mg