Ginger Broccoli Chicken & Rice
Chicken and broccoli in a glossy ginger-soy sauce, served over freshly cooked rice. Prep the sauce before heating the pan.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
This is a quick stovetop chicken dinner with a sauce that coats rather than floods the rice. Fresh ginger does most of the work; grate it finely so it flavors every bite.
Cut the chicken into even bite-size pieces and cook it in two batches if your skillet is small. A crowded pan cools down and steams the meat instead of browning it.
Ingredients
- 1 cup (185 g) dry long-grain white rice
- 1 1/2 cups (360 ml) water, or the amount specified on the rice packet
- 1 lb (450 g) boneless skinless chicken breast, cut into 1-inch pieces
- 1 1/2 tbsp neutral oil, divided
- 4 cups (300 g) broccoli florets
- 1/4 cup (60 ml) water for steaming
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 2 garlic cloves, grated
- 1 tsp cornstarch mixed with 2 tbsp cold water
- 2 scallions, sliced
How to make it
Rinse the rice, put it in a saucepan with its cooking water, and cook according to the packet. Keep covered while preparing the chicken.
Whisk the soy sauce, honey, vinegar, ginger and garlic in a small bowl. Mix the cornstarch with the cold water in a separate cup.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning to brown the sides. Transfer to a plate once the thickest pieces reach 165°F (74°C).
Add the remaining oil and broccoli to the skillet. Stir for 1 minute, add the quarter-cup water, cover and steam for 3–4 minutes, until the broccoli is just tender. Uncover and let excess water evaporate.
Return the chicken and its juices to the pan. Add the ginger-soy mixture, stir the cornstarch slurry again and add it. Simmer for 1–2 minutes until the sauce turns glossy and coats the food.
Fluff the rice, divide between bowls, and top with the chicken, broccoli and scallions.
Kitchen notes & substitutions
Mix before cooking
The sauce comes together quickly in the hot pan. Grate the ginger and garlic and measure everything first.
Use the rice packet
Rice types need different water ratios. The packet instructions take priority over the suggested quantity here.
Keep broccoli distinct
Steam it just until a knife meets little resistance. It should still hold its shape when the sauce is added.
Storage & making ahead
Refrigerate chicken and rice promptly in shallow containers for up to 3 days. Reheat leftovers to 165°F (74°C), adding a splash of water to loosen the sauce.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I use chicken thigh?
Yes. Use boneless skinless thigh pieces and allow a little longer cooking; check for 165°F (74°C).
Can I use frozen broccoli?
Yes. Steam just until heated through, then let excess water evaporate before adding the sauce.
Ginger Broccoli Chicken & Rice
Chicken and broccoli in a glossy ginger-soy sauce, served over freshly cooked rice. Prep the sauce before heating the pan.
Ingredients
Instructions
- Rinse the rice, put it in a saucepan with its cooking water, and cook according to the packet. Keep covered while preparing the chicken.
- Whisk the soy sauce, honey, vinegar, ginger and garlic in a small bowl. Mix the cornstarch with the cold water in a separate cup.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning to brown the sides. Transfer to a plate once the thickest pieces reach 165°F (74°C).
- Add the remaining oil and broccoli to the skillet. Stir for 1 minute, add the quarter-cup water, cover and steam for 3–4 minutes, until the broccoli is just tender. Uncover and let excess water evaporate.
- Return the chicken and its juices to the pan. Add the ginger-soy mixture, stir the cornstarch slurry again and add it. Simmer for 1–2 minutes until the sauce turns glossy and coats the food.
- Fluff the rice, divide between bowls, and top with the chicken, broccoli and scallions.
Sample recipe, not yet kitchen-tested. Image illustrative.
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