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Soy-Ginger Glazed Chicken Breast with Stir-Fried Broccoli
Tender chicken breast pan-seared and glazed in a savory soy-ginger reduction, served alongside crisp-tender broccoli and steamed brown rice.
Ingredients
- 2 medium skinless, boneless chicken breast halves (cut into thin strips)
- 2 cup broccoli (florets)
- 1 cup brown rice (cooked)
- 1 tbsp ginger (fresh, grated)
- 2 clove fresh garlic (minced)
- 0.25 cup soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 0.5 tsp cornstarch (dissolved in 1 tbsp water)
- 1 tbsp avocado oil (for sautéing)
- 0.25 tsp red pepper flakes (red)
- 1 stalk green onion (chopped)
How to cook
- 1
Heat avocado oil in a large skillet over medium-high heat.
- 2
Add the chicken strips and cook until golden brown and cooked through, about 5–6 minutes, then remove from the pan.
- 3
In the same pan, toss in the broccoli florets with 2 tbsp of water, covering for 2 minutes until bright green and crisp-tender.
- 4
Whisk together soy sauce, ginger, garlic, sugar, sesame oil, and red pepper flakes in a small bowl.
- 5
Pour the sauce into the skillet with the broccoli, stir in the cornstarch slurry, and bring to a simmer until thickened, about 1 minute.
- 6
Return the chicken to the pan and toss to coat thoroughly in the glaze.
- 7
Serve the chicken and broccoli mixture over a bed of warm brown rice.
- 8
Garnish with chopped green onions.
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