Broccoli and Chicken Stir-Fried Rice
Tonight, for dinner, I made Chicken Fried Rice with Broccoli. Now if you know me, I know you’re probably thinking:
What can I say? I’m trying to like it. And I’m getting pretty good it. This dish, another from Cooking Light, was easy to make, tasty, and healthy on top of it. As usual, I made some changes to the original, but I was happy with how it turned out. We had potstickers along with the fried rice, for a whole take-out at home scene–but much healthier.
One of the nicest things about this recipe is that it’s designed to use up leftover chicken. Gotta love those shortcuts!
Broccoli & Chicken Stir-Fried Rice
Adapted from Cooking Light Magazine; Makes 4 Servings
- 1 1/2 tablespoons sesame oil
- 4 cups broccoli florets (about 1 bunch)
- 1 cup matchstick cut carrots
- 3-4 green onions, sliced
- 1/2 cup fat-free, less-sodium chicken broth, divided
- 2 cups cooked brown rice
- 1 tablespoon minced garlic
- 2 teaspoons minced peeled fresh ginger
- 1/2 teaspoon crushed red pepper
- 2 cooked chicken breast halves, thinly sliced
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
Heat sesame oil in a large nonstick skillet over medium-high heat. Add broccoli, carrots, and onions; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
Place pan over medium-high heat. Add cooked rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
Combine remaining 1/4 cup broth, soy sauce, hoisin sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute. Stir in salt.
Note: This was very good, I’m sure we’ll make this again. It basically turned out to be a cross between Chicken & Broccoli in Garlic Sauce and Chicken Fried Rice. As usual, I used Alton Brown’s Baked Brown Rice for the rice in this dish. As I said above, this recipe is great for using up leftover chicken, but I didn’t have any of that, so I used a storebought asian marinade on boneless skinless chicken breasts.