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Prepare the rice: In a medium saucepan, combine the long-grain white rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the rice cooks, prepare the stir-fry ingredients: Ensure chicken breast is thawed. Slice chicken into 1/2-inch pieces. Cut broccoli into florets. Peel and dice Yukon Gold potatoes into 1/2-inch cubes. Mince garlic and grate fresh ginger. Halve the grape tomatoes.

Prepare the stir-fry sauce: In a small bowl, whisk together the low-sodium soy sauce, chicken broth, cornstarch, honey, sesame oil, and optional red pepper flakes until smooth. Set aside.

Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Cook vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced potatoes and cook for 5-7 minutes, stirring occasionally, until they begin to soften. Add the broccoli florets and continue to cook for another 3-4 minutes, until the broccoli is tender-crisp.

Add aromatics and tomatoes: Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Add the halved grape tomatoes and cook for 1-2 minutes until slightly softened.

Combine and thicken: Return the cooked chicken to the skillet with the vegetables. Give the stir-fry sauce a quick whisk again, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats all ingredients.

Serve immediately: Serve the garlic broccoli chicken stir-fry hot over the prepared long-grain white rice.


Prepare the rice: In a medium saucepan, combine the long-grain white rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the rice cooks, prepare the stir-fry ingredients: Ensure chicken breast is thawed. Slice chicken into 1/2-inch pieces. Cut broccoli into florets. Peel and dice Yukon Gold potatoes into 1/2-inch cubes. Mince garlic and grate fresh ginger. Halve the grape tomatoes.

Prepare the stir-fry sauce: In a small bowl, whisk together the low-sodium soy sauce, chicken broth, cornstarch, honey, sesame oil, and optional red pepper flakes until smooth. Set aside.

Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Cook vegetables: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced potatoes and cook for 5-7 minutes, stirring occasionally, until they begin to soften. Add the broccoli florets and continue to cook for another 3-4 minutes, until the broccoli is tender-crisp.

Add aromatics and tomatoes: Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Add the halved grape tomatoes and cook for 1-2 minutes until slightly softened.

Combine and thicken: Return the cooked chicken to the skillet with the vegetables. Give the stir-fry sauce a quick whisk again, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats all ingredients.

Serve immediately: Serve the garlic broccoli chicken stir-fry hot over the prepared long-grain white rice.
