Chicken and Broccoli
Servings: 8 servings
Ingredients
- 1 tablespoon sesame oil vegetable oil works fine
- 8 boneless skinless, chicken thighs, cubed into bite-sized pieces
- Kosher Salt and Freshly Cracked Black Pepper
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 16 oz bag frozen broccoli florets
- 2 green onions thinly sliced
- 1 teaspoon sesame seeds optional
- SAUCE INGREDIENTS:
- ¼ cup low sodium soy sauce
- 1 tablespoon sesame oil
- ½ tablespoon rice vinegar
- ¼ cup chicken broth
- 2 tablespoon brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon red pepper flakes
- 2 cloves garlic minced finely
- 2 tablespoon cornstarch
Instructions
- in a small bowl, whisk together all sauce ingredients and set aside.
- Heat sesame oil in a large high-sided skillet over medium-high heat. Season chicken thighs generously with garlic and onion powder and salt and pepper, tossing them in a large bowl to ensure every piece has seasoning. In two batches, cook chicken for 3-4 minutes. While chicken is cooking, steam broccoli until bright green and crisp.
- Add broccoli to chicken and add rest of chicken to the pan, turn heat down to medium-low, then pour sauce into the pan. Stir well to coat everything, then allow to simmer until sauce thickens, about 2 minutes.
- Serve over rice, then garnish with green onions and sesame seeds.