Wok-Tossed Chicken with Broccolini

Wok-Tossed Chicken with Broccolini

Tender chicken and crisp broccolini are stir-fried in a savory honey-ginger sauce, served over fluffy jasmine rice for a wholesome and quick weeknight dinner.

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Ingredients

Instructions

  1. Cook the jasmine rice: In a medium saucepan, combine 2 cups jasmine rice and 2 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
  2. While rice cooks, prepare the chicken: Cut 1 pound boneless, skinless chicken breast into 1-inch bite-sized pieces. In a medium bowl, toss the chicken with 1 tablespoon cornstarch and 1 tablespoon soy sauce.
  3. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, 1 inch grated fresh ginger, and 2 minced garlic cloves. Set aside.
  4. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the chicken and cook for 3-4 minutes, stirring frequently, until browned and cooked through. Remove chicken from the wok and set aside.
  5. Add the remaining 1 tablespoon vegetable oil to the wok. Add 1 bunch broccolini and stir-fry for 3-5 minutes until tender-crisp. You may add a splash of water (about 1 tablespoon) to help steam the broccolini if needed.
  6. Return the cooked chicken to the wok with the broccolini. Pour in the prepared sauce. Stir continuously for 1-2 minutes until the sauce has thickened and coats the chicken and broccolini. Remove from heat.
  7. Serve the wok-tossed chicken and broccolini immediately over the fluffy jasmine rice.

Notes

If broccolini is unavailable, regular broccoli florets can be used instead.

Nutrition (per serving)