Ingredients
Scale
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup jasmine rice, rinsed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons vegetable oil
- Sesame seeds and sliced green onions, for garnish
Instructions
- Rinse and cook jasmine rice according to package instructions; set aside.
- Heat oil in a large skillet or wok over high heat. Add chicken; cook until browned and cooked through.
- Stir in garlic and ginger; cook 30 seconds until fragrant.
- Add broccoli and bell pepper; stir-fry 3-4 minutes until crisp-tender.
- Stir in soy sauce, hoisin, sesame oil, then add cornstarch slurry; cook until sauce thickens and coats the chicken and vegetables.
- Serve over rice and garnish with sesame seeds and green onions.
Notes
- Marinate chicken with 1 tablespoon soy sauce for 15 minutes for more flavor
- Cook rice while stir-frying to save time
- Stir-fry ingredients in a very hot pan to maintain crisp-tender vegetables
- Prep Time: 20 mins
- Cook Time: 15 mins
- Method: Stir-fry
- Cuisine: Chinese-inspired
- Diet: Dairy-free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
