Wok-Fried Chicken and Broccoli

Crispy chicken and tender broccoli quickly stir-fried in a savory sauce, served over fluffy white rice for a classic and convenient take-out style meal at home.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 7
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $1.79/serving

Dietary

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

Tags

• stir-fry
• quick
• healthy
• savory
• sweet
• fresh

Ingredients

• 1 tablespoon vegetable oil
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 head broccoli (cut into small florets)
• 0.5 cup low-sodium soy sauce
• 2 tablespoon cornstarch
• 2 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 teaspoon ginger (freshly grated)
• 2 clove garlic (minced)
• 0.25 teaspoon black pepper
• 2 cup instant white rice
• 2 cup water

Instructions

1. In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 2 tablespoons cornstarch, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 teaspoon freshly grated ginger, 2 cloves minced garlic, and 1/4 teaspoon black pepper. Set aside.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the 1 1/2 pounds chicken breast pieces and cook for 5-7 minutes until cooked through and lightly browned.
3. Add the 1 large head broccoli florets to the skillet and cook for 3-5 minutes, stirring occasionally, until tender-crisp.
4. Pour the prepared sauce over the chicken and broccoli. Cook for 1-2 minutes, stirring constantly, until the sauce has thickened and coats everything evenly.
5. While the stir-fry cooks, prepare the 2 cups instant white rice according to package directions using 2 cups water.
6. Serve the wok-fried chicken and broccoli immediately over the prepared white rice.

Nutrition (per serving)

• Calories: 299
• Protein: 26.3 g
• Carbohydrates: 33.3 g
• Fat: 6.5 g
• Fiber: 1.4 g
• Sodium: 747 mg
• Saturated Fat: 1 g
• Sugar: 4.4 g
• Cholesterol: 69 mg