Pan-Seared Garlic Chicken

Tender chicken pieces stir-fried with broccoli and a savory garlic-ginger sauce, served quickly over pre-cooked white rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 8
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $2.70/serving

Dietary

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

Tags

• quick
• savory
• stir-fry

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken breast (boneless, skinless, thinly sliced)
• 1 yellow onion (large, thinly sliced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 package frozen broccoli florets
• 0.5 cup chicken broth
• 0.25 cup soy sauce
• 2 tablespoon cornstarch
• 1 tablespoon brown sugar
• 0.5 teaspoon black pepper
• 3 cup white rice (pre-cooked)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 1 1/2 pounds thinly sliced chicken breast and 1 thinly sliced yellow onion. Stir-fry for 4-5 minutes until chicken is cooked through and onion is softened.
2. Add 3 minced garlic cloves and 1 tablespoon grated fresh ginger; stir-fry for 1 minute until fragrant.
3. Stir in 1 bag frozen broccoli florets and cook for 3-4 minutes until tender-crisp.
4. In a small bowl, whisk together 1/2 cup chicken broth, 1/4 cup soy sauce, 2 tablespoons cornstarch, 1 tablespoon brown sugar, and 1/2 teaspoon black pepper until smooth.
5. Pour the sauce over the chicken and vegetables in the skillet. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
6. While the stir-fry cooks, prepare 3 cups pre-cooked white rice according to package directions. Serve the Pan-Seared Garlic Chicken stir-fry immediately over the rice.

Notes

For extra spice, add a pinch of red pepper flakes with the garlic and ginger.

Nutrition (per serving)

• Calories: 410
• Protein: 30 g
• Carbohydrates: 45 g
• Fat: 11.5 g
• Fiber: 4 g
• Sodium: 850 mg
• Saturated Fat: 2 g
• Sugar: 7 g
• Cholesterol: 75 mg