MP 2001
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Ingredients (one per line)
1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces 2 small heads broccoli, cut into florets 1 cup jasmine or brown rice (uncooked) ½ cup soy sauce (or tamari) ¼ cup water ¼ cup brown sugar 2 tablespoons rice vinegar 1 tablespoon toasted sesame oil 2 cloves garlic, grated 1 teaspoon fresh ginger, grated 1 tablespoon cornstarch
Instructions
Cook Rice: Cook rice according to package instructions. Steam the broccoli separately until crisp-tender (about 3–4 minutes), then set aside. Make Sauce: In a small jar or bowl, whisk together all sauce ingredients (soy sauce, water, sugar, vinegar, sesame oil, garlic, ginger, cornstarch) until smooth. Cook Chicken: Heat a drizzle of oil in a large skillet over medium-high heat. Add chicken in a single layer (do this in batches if needed to avoid overcrowding) and sear until golden brown and cooked through, about 5–6 minutes. Combine: Lower heat to medium. Pour the sauce over the chicken. It will bubble and thicken almost immediately. Toss to coat. Serve: Add the steamed broccoli to the pan to warm through with the sauce, or serve chicken and broccoli over rice. Top with green onions and sesame seeds.
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