Chicken Stir-Fry with Broccoli and Brown Rice

Ingredients

• Chicken breast 4 oz
• Broccoli 1.5 cups
• Brown rice 1/2 cup
• Soy sauce (low sodium) 1 tbsp
• Olive oil 1 tsp

Method

1. Prepare Ingredients. Wash the broccoli and cut it into bite-sized florets. Pat the chicken breast dry with paper towels, then cut it into thin, even strips about 1/2 inch wide. Measure out the cooked brown rice, soy sauce, and olive oil.
   Tip: Cutting chicken into uniform strips helps it cook evenly and quickly.
2. Heat the Pan and Cook Chicken. Place a large non-stick skillet or wok over medium-high heat. Add 1 teaspoon of olive oil and swirl to coat the pan. Once hot, add the chicken strips in a single layer. Cook without stirring for about 2 minutes to get a nice sear, then stir and cook for another 2-3 minutes until the chicken is cooked through and no longer pink inside.
   Tip: Avoid overcrowding the pan to ensure the chicken browns nicely instead of steaming.
3. Add Broccoli and Stir-Fry. Add the broccoli florets to the pan with the chicken. Stir-fry together for about 4-5 minutes until the broccoli is bright green and tender-crisp. Stir frequently to prevent burning and ensure even cooking.
   Tip: If you prefer softer broccoli, add a splash of water and cover the pan for 1-2 minutes to steam.
4. Add Soy Sauce and Combine. Pour 1 tablespoon of low-sodium soy sauce over the chicken and broccoli. Stir well to coat everything evenly. Cook for an additional 1 minute to let the flavors meld.
   Tip: Taste and adjust seasoning if needed, but soy sauce usually provides enough saltiness.
5. Serve with Brown Rice. Divide the cooked brown rice evenly between two plates. Spoon the chicken and broccoli stir-fry on top or alongside the rice. Serve immediately while hot.
   Tip: Warm the brown rice briefly in the microwave if it has been refrigerated.

Pro tips

• Use a sharp knife to cut chicken and vegetables quickly and safely.
• Pre-cook brown rice ahead of time and store in the fridge for faster meal prep.