Garlic Broccoli Chicken Stir-Fry with Rice
Garlic Broccoli Chicken Stir-Fry with Rice
Ingredients
For the Rice
- 1 1/2 cups long-grain white rice
- 3 cups water
- 1/2 teaspoon salt
For the Stir-Fry
- 1 pound frozen chicken breast, thawed, sliced into 1/2-inch pieces
- 4 cups broccoli florets, from 1 large head
- 1 pound Yukon Gold potatoes, peeled, diced into 1/2-inch cubes
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup grape tomatoes, halved
- 2 tablespoons vegetable oil
For the Stir-Fry Sauce
- 1/4 cup low-sodium soy sauce
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
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.
⏱️ 20 min
- 2
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.
⏱️ 15 min
- 3
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.
⏱️ 2 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 8 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 2 min
- 8
Serve immediately: Serve the garlic broccoli chicken stir-fry hot over the prepared long-grain white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Broccoli Chicken Stir-Fry with Rice
Ingredients
For the Rice
- 1 1/2 cups long-grain white rice
- 3 cups water
- 1/2 teaspoon salt
For the Stir-Fry
- 1 pound frozen chicken breast, thawed, sliced into 1/2-inch pieces
- 4 cups broccoli florets, from 1 large head
- 1 pound Yukon Gold potatoes, peeled, diced into 1/2-inch cubes
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup grape tomatoes, halved
- 2 tablespoons vegetable oil
For the Stir-Fry Sauce
- 1/4 cup low-sodium soy sauce
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
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.
⏱️ 20 min - 2
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.
⏱️ 15 min - 3
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.
⏱️ 2 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 8 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 2 min - 8
Serve immediately: Serve the garlic broccoli chicken stir-fry hot over the prepared long-grain white rice.
⏱️ 1 min