1poundboneless skinless chicken breasts cut into bite sized pieces
2tablespoonslow sodium soy sauce(use Tamari to make the recipe gluten-free)
2tablespoonsrice vinegar
1 1/2teaspoonssesame oil
1/4teaspoonkosher salt
Black pepper to taste
1 1/2cupschopped broccoli florets
Quinoaor brown or white rice for serving
Honey Lemon Chicken and Broccoli Sauce:
3/4cuplow sodium chicken broth
Zest and juice of 1 lemon
2tablespoonshoney(use 3 if you want it sweeter)
1teaspoonfreshly grated ginger
1cloveof garlicminced
1teaspoonsriracha(optional but I liked the bit of heat it added)
1tablespooncornstarch
Salt and pepper to taste
Instructions
In a medium sized bowl whisk together the soy sauce, rice vinegar, sesame oil, salt and pepper. Add chicken to the marinade, tossing to coat. Cover and refrigerate the chicken in the marinade for at least 15 minutes or even a few hours.
While the chicken is marinating prepare stir-fry sauce, whisking all the ingredients together.
Preheat a large skillet or wok over high heat. When the skillet is hot add in a couple teaspoon of oil and then the chopped broccoli florets. Stir-fry the broccoli for about 2 minutes, until it is bright green, but still crisp. Remove the broccoli from the skillet onto a plate.
Add another teaspoon or so of oil to the skillet then add in the chicken, leaving the liquid from the marinade in the bowl. Stir fry the chicken until it is cooked through, about 3 minutes, then add the broccoli back in.
Pour the stir fry sauce in with the chicken and broccoli and stir it around until it starts to thicken and coat everything, about 2-3 minutes.
Remove the stir fry from the heat and serve over quinoa or rice.
Video
Notes
Nutritional information does not include rice or quinoa for serving.
Storing: Store chicken and broccoli mix separately from any grains in an airtight container for 4-5 days. Reheat on the stovetop or in the microwave. Freezing: Cooked and cooled chicken stir fry is frozen best in individual portions in containers or freezer-safe bags for up to 3 months. Defrost in the fridge overnight before reheating and serving.