Wok-Fried Chicken and Broccoli Rice

A savory and satisfying one-pan meal with tender chicken, crisp broccoli, and fragrant rice, all stir-fried in a savory soy-ginger sauce.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $2.24/serving

Dietary

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

Tags

• one-pot
• stir-fry
• quick
• savory
• healthy
• kid-friendly
• budget-friendly

Ingredients

• 1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1.5 cup broccoli florets
• 1.5 cup white rice (uncooked)
• 3 cup chicken broth
• 0.33 cup soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon fresh ginger (grated)
• 0.5 teaspoon black pepper
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat. Add the chicken breast pieces and cook for 5-7 minutes, until browned on all sides and cooked through. Remove chicken from the pan and set aside.
2. Add the yellow onion and garlic to the wok, sautéing for 3-4 minutes until softened and fragrant.
3. Stir in the broccoli florets and cook for 2 minutes.
4. Add the uncooked white rice, low-sodium chicken broth, soy sauce, rice vinegar, grated fresh ginger, and 1/2 teaspoon of black pepper to the wok. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 10-12 minutes, or until most of the liquid is absorbed and the rice is nearly cooked.
6. Return the cooked chicken to the wok, stir well, and cook for another 2-3 minutes, until heated through and rice is tender. Garnish with chopped fresh parsley, if desired, before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 396
• Protein: 32.6 g
• Carbohydrates: 53.3 g
• Fat: 5.8 g
• Fiber: 2.9 g
• Sodium: 1672 mg
• Saturated Fat: 0.9 g
• Sugar: 4.6 g
• Cholesterol: 80 mg