Healthier Chicken and Broccoli
During times of stress my husband and I unfortunately gravitate towards more “junky” food - which usually means takeout. Who doesn’t love a great greasy Chinese after a long day of meetings?! However, getting older I know better than to indulge too frequently, so I like to have a recipe I can make at home that packs the same sweet-sticky punch but without all of the extras the surely go into takeout cuisine.
This Chicken and Broccoli is an excellent example of that - surprisingly low in fat and sugar, but still has some so it gives you the same satisfaction of a takeout that some of those “healthified” foods miss when their sauces feel thin and lack the sugar that is really quintessential to these dishes. Aka - this is a dish you can feel good about eating but it’s not so healthy you’ll feel like you just ate a bowl of steamed broccoli and chicken posing as Chinese takeout :)
Healthier Chicken and Broccoli (inspired by Epicurious and Budget Bytes)
1 lb pre-cooked chicken, chopped into 1 inch bite-sized pieces
1 T olive oil
1 lb broccoli florettes
1 c cooked rice
For the sauce
1/4 c soy sauce
2 T rice wine vinegar
1 T mirin
1 T toasted sesame oil
2 T honey
1/2 T sriracha
2 T sesame seeds, divided
1 T corn starch, mixed in a small bowl with 1-2 T water (slurry)
First, mix together the ingredients for the sauce except for the corn starch slurry. Set aside.
If you’re cooking rice fresh, cook it now.
Steam the broccoli until bright green - drain, cover with foil (to keep warm) and set aside.
Heat a large wok over medium heat. Add 1 T olive oil and the chopped chicken. Toss until the chicken is heated through and golden brown.
Add the sauce and heat until it starts to bubble. Add the slurry and continue to stir until desired thickness of sauce is achieved. Remove from heat.
Heat the rice (if using pre-cooked).
To serve, place a serving of rice, some broccoli, and chicken with sauce in a bowl. Sprinkle with the remaining sesame seeds.