Healthy Chicken and Broccoli in 20 Minutes

Ingredients

• 1 cup White Rice (rinsed until water runs clear)
• 2 cups Broccoli Florets (cut into large florets)
• 2 stalks Green Onion (separate whites from green tops; whites used in cooking, tops for garnish)
• 1 lb Chicken Breast (skinless, boneless; cut into 1" x 1" cubes)
• 1 tsp Salt (regular table or kosher salt)
• ½ tsp White Pepper (ground)
• 2 Tbsp Vegetable Oil (high‑heat oil for stir‑fry)
• ½ tsp Red Chili Flakes (adjust to heat preference)
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 2 Tbsp Soy Sauce (regular or low‑sodium)
• 1 Tbsp Honey (light honey works best)
• 1 Tbsp Cornstarch (for slurry; mix with water before adding)
• 2 Tbsp Water (for cornstarch slurry)
• 1 tsp Sesame Seeds (to garnish)

Instructions

1. Cook the Rice

   Rinse 1 cup of white rice under cold water until the water runs clear. Transfer to the rice cooker, add 1¼ cups water, and start the cooking cycle.

   Time: PT5M

2. Prep Vegetables and Chicken

   Cut broccoli into large florets. Separate green onion whites from the green tops. Slice the chicken breast into 1" x 1" cubes and toss with 1 tsp salt and ½ tsp white pepper.

   Time: PT5M

3. Stir‑Fry the Chicken

   Heat the wok over high heat, add 2 Tbsp vegetable oil, then add the seasoned chicken cubes. Stir‑fry 2‑3 minutes per side until the pieces are nicely browned but not fully cooked through.

   Time: PT6M

   Temperature: high heat

4. Set Chicken Aside

   Transfer the browned chicken to a plate and set aside while you cook the vegetables.

   Time: PT0M

5. Sauté Broccoli and Green Onion Whites

   In the same wok, add a splash more oil if needed, then add the broccoli florets. Stir‑fry for 3‑4 minutes until bright green and just tender. Add the green onion whites and cook for another minute.

   Time: PT4M

   Temperature: high heat

6. Combine Chicken and Sauce Ingredients

   Return the chicken to the wok. Sprinkle ½ tsp red chili flakes, drizzle 1 tsp sesame oil, add the green onion tops, then pour in 2 Tbsp soy sauce and 1 Tbsp honey. Toss everything together to coat.

   Time: PT2M

   Temperature: high heat

7. Thicken the Sauce

   In a small bowl, mix 1 Tbsp cornstarch with 2 Tbsp water to form a slurry. Pour the slurry into the wok, stirring constantly until the sauce thickens, about 1‑2 minutes. Turn off the heat.

   Time: PT2M

   Temperature: medium heat

8. Garnish and Serve

   Sprinkle 1 tsp sesame seeds and the remaining green onion tops over the stir‑fry. Serve hot over the cooked white rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

45g

Fat

8g

Fiber

4g

Ingredient Substitutions

• Instead of White Rice: Brown rice, quinoa
• Instead of Broccoli Florets: Cauliflower florets, Snow peas
• Instead of Green Onion: Chives, Leeks
• Instead of Chicken Breast: Turkey breast, Firm tofu
• Instead of Salt: Sea salt
• Instead of White Pepper: Black pepper
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Red Chili Flakes: Sriracha, Fresh chopped chili
• Instead of Sesame Oil: Peanut oil, Olive oil (less authentic)
• Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Cornstarch: Arrowroot powder, All‑purpose flour (less thick)
• Instead of Sesame Seeds: Pumpkin seeds

Equipment Needed

• Rice Cooker
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Wok or Large Skillet
• Spatula or Wooden Spoon
• Measuring Spoons
• Small Bowl for Slurry
• Serving Plate

Critical Steps — Do Not Skip

• Seasoning the chicken evenly with salt and white pepper
• Browning the chicken quickly over high heat
• Making and incorporating the cornstarch slurry to achieve the right sauce thickness

Chef Tips from the Video

• Use a very hot wok for a true stir‑fry sear; it locks in juices.
• Add a few drops of rice vinegar at the end for a subtle brightness.

Troubleshooting

Storage

Refrigerator: Store chicken and broccoli stir‑fry in an airtight container for up to 3 days. Keep cooked rice separate.

Freezer: Freeze the stir‑fry (without rice) in a freezer‑safe bag for up to 2 months. Reheat in a skillet; add a splash of water.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice ahead of time and store refrigerated; reheat in microwave or steam.
• Prepare the cornstarch slurry in advance and keep chilled.

Frequently Asked Questions