I am usually very good about creating meal plans each week. I actually enjoy sitting down to figure out the week’s meals, clip coupons, and make a grocery list. But I’m not here to tell you how I do that every single weekend without fail. That would be a lie. I don’t. Some weekends are hectic, resulting in weeknights with carry-out dinners. That can get expensive, though, so I do try to use what I have on hand. I keep the pantry and freezer fairly well stocked, so I can generally come up with something.
This stir fry was one of those somethings. But guess what? It turned out really well. Not only was it tasty and pretty healthy, it was good enough to want to share with you all! And all of this from a busy weekend, a couple of frozen chicken breasts, and some broccoli that needed to be used…
Easy Chicken and Broccoli Stir Fry
an “Apple a Day” original
3 TBSP sesame oil, divided
2 boneless, skinless chicken breasts, cut into 1 1/2-in. pieces
salt and freshly-ground black pepper, to taste
1 TBSP fresh ginger, peeled and minced
1 yellow onion, chopped
1 medium head broccoli, cut into florets
3 cloves garlic, minced
1/4 c. water
3 TBSP low-sodium soy sauce, plus more for serving
white or brown rice, for serving
Sriracha or other chile sauce, if desired
1. Heat 2 TBSP sesame oil in a large saute pan or wok over medium-high heat. Salt and pepper chicken pieces.
2. When pan reaches temperature, add chicken pieces and cook about 5 minutes. Add ginger, stir to coat, and cook 1 minute more.
3. Add additional TBSP oil, then add onion, broccoli, and garlic to the pan. Add more black pepper, if desired. Cook 3 minutes more, or until vegetable begin to soften. Add water and soy sauce and cook 2 minutes more.
4. Serve over rice, adding more soy sauce and Sriracha, as desired. Serves 4.