Chicken and Broccoli Stir Fry

This recipe is so quick and easy! You can start your rice up ahead of time — I throw some jasmine rice in my rice cooker, set it and forget it. Cutting the chicken thin and cooking on higher heat makes the process fast, plus it doesn’t dry your chicken out. Not to mention the amazing sauce that packs so much flavor and deliciousness.

You can use whatever rice or even noodles that you like. Jasmine is bae for me, but if you’re aiming for a low carb approach you could definitely use some cauliflower rice as well, or even do a 50/50 mix to bulk it up with some additional carbs!

INGREDIENTS:

• 1 1/2 lbs chicken breasts/tenderloins

• 1 lb broccoli

• 1 tbsp avocado oil

• 4 cloves garlic, minced

• 1/2 tsp jarred minced garlic

  FOR THE SAUCE:

• 1/2 cup low sodium chicken broth

• 1/4 cup low sodium soy sauce/tamari

• 1 tbsp mirin

• 1 tbsp dark brown sugar (packed)

• 1 tbsp sambal oelek

• 1 tbsp cornstarch

• 1 tsp sesame oil

• 1/2 tsp black pepper

INSTRUCTIONS:

1. Cut chicken up in thin slices and set aside.

2. Combine all the ingredients for the sauce in a bowl and set aside.

3. Heat oil in a skillet or wok with medium-high heat, then add your chicken into the pan. Let it stay there for a minute or two until it gets a nice golden sear. Stir and get the other sides, then set aside in a bowl.

4. Add broccoli to the pan and cook until vibrant green, but still a little crisp.

5. Add chicken back into the pan, then add garlic and ginger, stirring frequently, for 1 minute or until fragrant.

6. Slowly pour the sauce in, then let simmer while stirring frequently until sauce has thickened and broccoli is tender.

7. Serve on rice or noodles of your choosing!

Macros per serving (makes 4 servings):

44g protein
16g carbs
6g fat

Created By: Emi Mraule, Nutrition Coach