Broccoli and Chicken Stir-Fried Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chicken and rice dishes are common family meals. This one gives new life to leftover grilled chicken. Slightly browning the broccoli deepens the taste of the dish. Ingredients:
1 1/2 tablespoons canola oil |
8 cups broccoli florets (about 2 bunches) |
2 cups vertically sliced onion (about 1) |
1/2 cup fat-free, less-sodium chicken broth, divided |
2 cups cooked long-grain rice |
1 tablespoon minced garlic |
2 teaspoons minced peeled fresh ginger |
1/2 teaspoon crushed red pepper |
2 hoisin and lime-marinated grilled chicken breast halves, thinly sliced |
2 tablespoons low-sodium soy sauce |
2 tablespoons oyster sauce |
1 tablespoon rice wine vinegar |
1 teaspoon cornstarch |
1/4 teaspoon salt |
Directions:
1. Heat canola oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
2. Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
3. Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute. Stir in salt.
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