Ingredients
Scale
- 500g chicken breast, cubed
- 1 tbsp olive oil
- Salt & pepper, to taste
- 1 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tsp cornstarch + 2 tbsp water, for slurry
- 2 cups broccoli florets
- Pinch of salt
- 1 cup jasmine or basmati rice
- 2 cups water
Instructions
- Rinse the rice under cold water until the water runs clear. In a pot, combine the rinsed rice, water, and a pinch of salt; bring to a boil, reduce heat to low, cover, and simmer until fluffy (about 15 minutes).
- In another pot, bring salted water to a boil. Add broccoli florets and steam for about 5 minutes until tender-crisp; set aside.
- Heat olive oil in a non-stick frying pan over medium heat. Season cubed chicken with salt and pepper; sauté until golden brown and cooked through.
- In a mixing bowl, combine soy sauce, honey, rice vinegar, garlic, ginger, and brown sugar; pour over chicken in the pan and simmer for 2-3 minutes.
- Mix cornstarch with water to create a slurry; stir into the pan until the sauce thickens into a glossy glaze.
- Serve chicken over fluffy rice with steamed broccoli on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 10g
- Sodium: 880mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg