This is a print preview of "Super Easy Weeknite Chicken and Broccoli" recipe.

Super Easy Weeknite Chicken and Broccoli Recipe
by Smokinhotchef

Super Easy Weeknite Chicken and Broccoli

This recipe is a go-to winner especially on those days when time is of the essence and the native kids are restless. Even picky eaters can't resist the nutritional plus and allure of seasoned rice with tasty morsels of seared chicken and crisp broccoli. Chinese takeout rewards without the hassle of booster seats and car chaos. Saves on gas too!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 6

Goes Well With: rich dessert, steamed veggies, wontons, fried shrimp, hot and sour soup, wonton soup, chinese dumplings

Wine and Drink Pairings: white wines, cold sapporo, ginger spiked tea, sparkling beverages

Ingredients

  • 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 2 cups rice, uncooked
  • 1 12oz. package broccoli florets
  • 4 cups low sodium chicken broth
  • 2 tsp. olive oil
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. Chinese Five Spice
  • Sesame oil for drizzling
  • Kosher salt and cracked black pepper to taste

Directions

  1. In a strainer, rinse rice several times under cold running water.
  2. Next, bring chicken broth up to a boil over medium high heat.
  3. Meanwhile, preheat medium sauce pan to medium high. Add olive
  4. oil. Then add chicken and kosher salt and pepper to taste. Saute chicken pieces until no longer pink and lightly browned on all sides -about 8 minutes.
  5. Additionally, add rice, onion and garlic powders and five spice to the chicken broth. Bring back up to a boil and let cook for about 5 minutes. Reduce heat to a simmer and add chicken and broccoli. Cover and simmer for about 15 minutes. Fluff with a fork before serving and drizzle with sesame oil. Finish with kosher salt and pepper to taste.