Dinner 2 of 7 for two. Uses chicken thighs, rice and frozen broccoli from the shared shopping list; season with pantry soy sauce and garlic powder.
BBy BIGO
Servings
2
0.75 lb Boneless skinless chicken thighs
0.75 cup Long-grain white rice
1.5 cup Water
3 cup Frozen broccoli florets
3 tbsp Soy sauce
1.5 tsp Garlic powder
1 tsp Rice vinegar
1 tsp Sesame oil
1 tbsp Cooking oil
0.25 tsp Black pepper
1 tsp Hot sauce (optional)
Calories
732 kcal
Protein
53g
Carbs
67g
Fat
29g
Fiber
6g
Sugar
3g
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Prep Chicken
1. Cut the chicken thighs into 1-inch pieces. Toss with half the soy sauce, half the garlic powder and the black pepper, and let sit while you start the rice.
2. Rinse the rice until the water runs mostly clear. Combine with the water in a medium lidded pot, bring to a boil, then cover and reduce to low heat. Cook 15 minutes, then turn off the heat and keep covered for 5 minutes.
0.8 cup Long-grain white rice,
1.5 cup Water
Cook Chicken and Broccoli
3. Heat the cooking oil in a large skillet or wok over high heat until shimmering. Add the chicken in a single layer and sear without moving for 2 minutes, then stir and cook another 4 to 5 minutes until browned and cooked through at 165°F (74°C).
1 tbsp Cooking oil
4. Add the frozen broccoli straight from the freezer and stir-fry 4 to 5 minutes, until hot, tender-crisp and any excess water has evaporated.
3 cup Frozen broccoli florets
Combine and Serve
5. Stir the remaining soy sauce, remaining garlic powder, rice vinegar and sesame oil together, then pour over the chicken and broccoli and toss for 30 seconds until glossy.
