Wok-Style Chicken and Broccoli

A flavorful and quick chicken and broccoli stir-fry made with a savory soy-ginger sauce, served alongside fluffy white rice for a complete meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $2.33/serving

Dietary

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

Tags

• stir-fry
• quick
• healthy
• savory
• comfort food
• one-pot

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 4 cup broccoli florets
• 0.25 cup soy sauce (reduced-sodium)
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon cornstarch
• 0.5 teaspoon black pepper
• 1.5 cup instant white rice
• 2.5 cup water

Instructions

1. Combine the soy sauce, rice vinegar, ginger, cornstarch, and black pepper in a small bowl. Set aside.
2. Heat the olive oil in a large skillet or wok over medium-high heat for 1 minute. Add the chicken breast pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
3. Add the chopped yellow onion and minced garlic to the skillet and sauté for 2 minutes until fragrant.
4. Stir in the broccoli florets. If using fresh broccoli, add 2 tablespoons of water and cover for 3 minutes to steam slightly. If using frozen, simply add and cook for 2-3 minutes, stirring, until tender-crisp.
5. Pour the prepared sauce mixture into the skillet and stir well to coat all ingredients. Cook for 1-2 minutes until the sauce thickens.
6. While the stir-fry is cooking, bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in the instant white rice, cover, remove from heat, and let stand for 5 minutes, then fluff with a fork.
7. Serve the Wok-Style Chicken and Broccoli immediately over the cooked instant white rice.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 354
• Protein: 33.3 g
• Carbohydrates: 42.3 g
• Fat: 6.5 g
• Fiber: 4.6 g
• Sodium: 1090 mg
• Saturated Fat: 1 g
• Sugar: 4.6 g
• Cholesterol: 80 mg