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Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2(8-ounce)boneless, skinless chicken breasts, cut into 1-inch cubes1/8teaspoonground black pepper1/8teaspoonsalt2tablespoonscanola oil, divided8cupsbroccoli florets1/4cupwaterplus 1 tablespoon, divided3/4cupunsalted chicken broth2 1/2tablespoonshoisin sauce1 1/2tablespoonslower-sodium soy sauce1tablespoontoasted sesame oil1 1/2teaspoonsgratedfresh ginger1 1/2teaspoonsgratedgarlic1 1/2teaspoonsseasonedrice vinegar1/4teaspoongroundwhite pepper1tablespooncornstarch1/4cupslicedscallions1teaspoonwhitesesame seeds
Cook Mode(Keep screen awake)
Ingredients
2(8-ounce)boneless, skinless chicken breasts, cut into 1-inch cubes
1/8teaspoonground black pepper
1/8teaspoonsalt
2tablespoonscanola oil, divided
8cupsbroccoli florets
1/4cupwaterplus 1 tablespoon, divided
3/4cupunsalted chicken broth
2 1/2tablespoonshoisin sauce
1 1/2tablespoonslower-sodium soy sauce
1tablespoontoasted sesame oil
1 1/2teaspoonsgratedfresh ginger
1 1/2teaspoonsgratedgarlic
1 1/2teaspoonsseasonedrice vinegar
1/4teaspoongroundwhite pepper
1tablespooncornstarch
1/4cupslicedscallions
1teaspoonwhitesesame seeds
Directions
Evenly season chicken with black pepper and salt. Heat 1 tablespoon canola oil in a large nonstick skillet or wok over medium heat. Add the chicken; cook, stirring occasionally, until lightly browned and a thermometer inserted in the thickest parts 165°F, 7 to 8 minutes. Transfer to a plate. Do not wipe the pan clean.
Return the pan to medium heat. Add broccoli and the remaining 1 tablespoon canola oil; stir until the florets are fully coated. Add 1/4 cup water; cover, and cook, undisturbed, until the broccoli is bright green and tender-crisp, about 2 minutes.
Whisk cornstarch and the remaining 1 tablespoon water together in a small bowl. Add to the pan; cook, stirring constantly, until the sauce has slightly thickened and coats the back of a spoon, about 1 minute.
Reduce heat to low. Add the chicken; cook, stirring, until evenly coated and heated through, about 3 minutes. Sprinkle with scallions and sesame seeds.
Frequently Asked QuestionsChicken breast is an excellent source of protein, as well as other nutrients, including choline and B vitamins. Regularly eating lean poultry has been associated with a reduced risk of heart disease and type 2 diabetes.This cruciferous veggie provides some impressive nutrition. One serving of broccoli—about 1 cup—gives you more than a day’s worth of vitamins C and K, plus some folate and vitamin A. Some of the health benefits ofregularly eating broccoliinclude reduced inflammation and reduced risk of disease, including heart disease and cancer. It may also boost brain health.If the ginger you bought at the store has thin, papery skin, peeling it first may be unnecessary. If that’s not the case, try putting your fresh ginger in the freezer for a while (or even store it there), and when it’s good and cold, run the edge of a metal spoon over the skin to scrape it off. Then, place a metal fork with the tines facing up and scrape the ginger back and forth over the tines. Some cooks will go for the metal box grater, but many like a ceramic or porcelain grater better because it catches more ginger and juice, is safer on the fingers and is easier to clean.If you’re pressed for time, you can use frozen crushed ginger, which many grocery stores carry and is just as good as fresh. Or you can use ground ginger (1/4 teaspoon ground equals 1 teaspoon fresh ginger).Absolutely. However, you might want to stick with boneless, skinless chicken, like tenders or thighs, to maintain the recipe’s integrity. They’ll most likely cook more quickly because of their smaller size, so keep an eye on them toward the end of cooking.Toasted sesame oil is packed with flavor because the heating process helps the sesame seeds release more flavor. It’s considered a finishing oil to be added to already-cooked ingredients or used in salad dressings. If you cook with toasted sesame oil, it will become burned and bitter. On the other hand, refined or unrefined (untoasted) sesame oil is excellent for cooking because it’s mild to neutral. However, only refined sesame oil should be used in high-heat cooking (410°F or higher), while unrefined oil has a lower smoke point and should be used for cooking at temperatures up to 375°F.
Frequently Asked Questions
Chicken breast is an excellent source of protein, as well as other nutrients, including choline and B vitamins. Regularly eating lean poultry has been associated with a reduced risk of heart disease and type 2 diabetes.
This cruciferous veggie provides some impressive nutrition. One serving of broccoli—about 1 cup—gives you more than a day’s worth of vitamins C and K, plus some folate and vitamin A. Some of the health benefits ofregularly eating broccoliinclude reduced inflammation and reduced risk of disease, including heart disease and cancer. It may also boost brain health.
If the ginger you bought at the store has thin, papery skin, peeling it first may be unnecessary. If that’s not the case, try putting your fresh ginger in the freezer for a while (or even store it there), and when it’s good and cold, run the edge of a metal spoon over the skin to scrape it off. Then, place a metal fork with the tines facing up and scrape the ginger back and forth over the tines. Some cooks will go for the metal box grater, but many like a ceramic or porcelain grater better because it catches more ginger and juice, is safer on the fingers and is easier to clean.If you’re pressed for time, you can use frozen crushed ginger, which many grocery stores carry and is just as good as fresh. Or you can use ground ginger (1/4 teaspoon ground equals 1 teaspoon fresh ginger).
If the ginger you bought at the store has thin, papery skin, peeling it first may be unnecessary. If that’s not the case, try putting your fresh ginger in the freezer for a while (or even store it there), and when it’s good and cold, run the edge of a metal spoon over the skin to scrape it off. Then, place a metal fork with the tines facing up and scrape the ginger back and forth over the tines. Some cooks will go for the metal box grater, but many like a ceramic or porcelain grater better because it catches more ginger and juice, is safer on the fingers and is easier to clean.
If you’re pressed for time, you can use frozen crushed ginger, which many grocery stores carry and is just as good as fresh. Or you can use ground ginger (1/4 teaspoon ground equals 1 teaspoon fresh ginger).
Absolutely. However, you might want to stick with boneless, skinless chicken, like tenders or thighs, to maintain the recipe’s integrity. They’ll most likely cook more quickly because of their smaller size, so keep an eye on them toward the end of cooking.
Toasted sesame oil is packed with flavor because the heating process helps the sesame seeds release more flavor. It’s considered a finishing oil to be added to already-cooked ingredients or used in salad dressings. If you cook with toasted sesame oil, it will become burned and bitter. On the other hand, refined or unrefined (untoasted) sesame oil is excellent for cooking because it’s mild to neutral. However, only refined sesame oil should be used in high-heat cooking (410°F or higher), while unrefined oil has a lower smoke point and should be used for cooking at temperatures up to 375°F.
EatingWell.com, February 2024
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Nutrition Facts(per serving)332Calories15gFat20gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
