Sichuan Chili Garlic Chicken Bowls

Name: Sichuan Chili Garlic Chicken Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 0.5 cup jasmine rice (uncooked); 1 cup water; 1 pound chicken breast (boneless, skinless, diced into bite-sized pieces); 2 cup broccoli florets (cut into small bite-sized pieces); 1.5 tablespoon soy sauce; 1 tablespoon chili garlic sauce; 1 teaspoon toasted sesame oil; 1 tablespoon fresh ginger (minced); 3 clove garlic (minced); 1.5 teaspoon vegetable oil; 2 whole scallions (thinly sliced)

Tender stir-fried chicken breast tossed in a savory, spicy garlic-ginger sauce served over steamed jasmine rice with tender-crisp broccoli.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Chinese
Difficulty: Easy
Cost: $4.50/serving

Dietary

High-Protein
Dairy-Free
Nut-Free
Egg-Free
Low-Saturated-Fat
Low-Sugar
Low-Fat

Ingredients

0.5 cup jasmine rice (uncooked)
1 cup water
1 pound chicken breast (boneless, skinless, diced into bite-sized pieces)
2 cup broccoli florets (cut into small bite-sized pieces)
1.5 tablespoon soy sauce
1 tablespoon chili garlic sauce
1 teaspoon toasted sesame oil
1 tablespoon fresh ginger (minced)
3 clove garlic (minced)
1.5 teaspoon vegetable oil
2 whole scallions (thinly sliced)

Instructions

Combine 1/2 cup jasmine rice and 1 cup water in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 12 minutes until water is absorbed. Remove from heat and let rest covered.
In a small bowl, whisk together 1 1/2 tablespoons soy sauce, 1 tablespoon chili garlic sauce, 1 teaspoon toasted sesame oil, minced garlic, and minced fresh ginger to make the stir-fry sauce.
Heat 1 1/2 teaspoons vegetable oil in a large skillet or wok over medium-high heat for 1 minute. Add 1 pound diced chicken breast and cook undisturbed for 3 minutes, then stir-fry for another 2 to 3 minutes until lightly browned.
Add 2 cups broccoli florets to the skillet along with 2 tablespoons of water. Cover and steam-sauté for 2 minutes until broccoli is bright green and tender-crisp.
Pour in the prepared chili garlic sauce mixture and toss everything continuously for 1 to 2 minutes until chicken is cooked through and evenly coated in glossy sauce. Stir in half of the sliced scallions.
Fluff the cooked rice with a fork and divide between 2 meal prep containers or bowls. Top evenly with the stir-fried chili garlic chicken and broccoli, then garnish with remaining sliced scallions.

Notes

Packs and reheats well for weekday lunches; keeps fresh in an airtight container in the refrigerator for up to 4 days.

Nutrition (per serving)

Calories: 531
Protein: 58 g
Carbohydrates: 48.1 g
Fat: 11.7 g
Fiber: 4.5 g
Sodium: 1006 mg
Saturated Fat: 1.8 g
Sugar: 1.7 g
Cholesterol: 160 mg