Broccoli and Chicken Stir-Fried Rice |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is adapted from Cooking Light, July 2007. I really think it is one of my favorite stir-fry recipes out there, It is also very flexible...I'm sure you could sub in other veggies for some of the broccoli, like water chestnuts or carrots or mushrooms. Let your imagination run wild :). The original recipe calls for 2 T reduced-sodium soy sauce plus 1/4 t table salt stirred in at the end, but I think it is salty enough as written here. Ingredients:
1 tablespoon olive oil |
8 cups broccoli florets |
2 cups onions, sliced vertically (about 1 large) |
1/2 cup reduced-sodium chicken broth, divided |
2 cups cooked brown rice |
1 tablespoon garlic, minced |
2 teaspoons ginger, minced |
1/2 teaspoon crushed red pepper flakes (or to taste) |
2 cups cooked chicken breasts, preferably marinated first |
1 tablespoon braggs liquid aminos |
1 teaspoon soy sauce |
1 1/2 teaspoons oyster sauce |
1 tablespoon rice wine vinegar |
1 teaspoon cornstarch |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
2. Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
3. Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute.
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