Tender chicken and crisp broccoli florets tossed in a savory garlic ginger sauce. This classic Chinese-American takeout favorite is so easy to make at home and ready in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
363cal
45gprotein
16gcarbs
13g
Ingredients
680 g Boneless Skinless Chicken Breast (Cut into 1-inch pieces)
4 tbsp Soy Sauce (Divided: 1 tbsp for marinade, 3 tbsp for sauce)
1 tbsp Shaoxing Wine (For marinade. Can substitute with dry sherry.)
2 tsp Cornstarch (Divided: 1 tsp for marinade, 1 tsp for sauce)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Chicken and Broccoli Stir-fry with Steamed Basmati Rice
Protein-packed chicken and broccoli stir-fry with fluffy rice – a fiber-rich, quick to make dinner!
This american dish is perfect for dinner. With 625.27 calories and 50.13g of protein per serving, it's a low-fat option for your meal plan.
fat
Ginger
(Peeled and grated)
0.5 cup Chicken Broth (Low sodium recommended)
2 tbsp Oyster Sauce (For sauce)
1 tbsp Brown Sugar (Packed)
1 tsp Rice Vinegar (For sauce)
1 tsp Sesame Oil (Toasted)
2 stalks Scallions (Thinly sliced, for garnish)
1 tsp Toasted Sesame Seeds (For garnish)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and white pepper.
Mix thoroughly until each piece is coated. Let it marinate for at least 15 minutes at room temperature while you prepare the other ingredients.
2
Prepare the Stir-fry Sauce
In a small bowl or liquid measuring cup, whisk together the chicken broth, 3 tbsp soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, and the remaining 1 tsp of cornstarch.
Whisk until the cornstarch and sugar are fully dissolved. Set aside.
3
Blanch the Broccoli
Bring a medium pot of salted water to a rolling boil.
Add the broccoli florets and cook for 60-90 seconds, just until they turn bright green and are crisp-tender.
Immediately drain the broccoli and rinse under cold running water (or plunge into an ice bath) to stop the cooking process. Set aside.
4
Cook the Chicken
Heat a large wok or skillet over high heat until it's very hot. Add 2 tbsp of vegetable oil and swirl to coat.
Carefully add the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if needed).
Let the chicken sear for 2-3 minutes without moving, then stir-fry for another 2-3 minutes until golden brown and cooked through (165°F or 74°C).
Remove the chicken from the wok and set it aside on a plate.
5
Assemble the Stir-fry
Reduce the heat to medium-high. If the wok is dry, add a little more oil.
Add the minced garlic and grated ginger to the wok and stir-fry for about 30 seconds until fragrant.
Return the cooked chicken and blanched broccoli to the wok.
Give the prepared sauce a final whisk, then pour it all over the chicken and broccoli.
Stir constantly for 1-2 minutes until the sauce bubbles and thickens to a glossy consistency, coating everything evenly.
6
Serve
Remove from heat. Garnish with sliced scallions and toasted sesame seeds.
Serve immediately with steamed jasmine or brown rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
