Inspired by the husband’s favorite Chinese takeout, this has already become a favorite and I just made it up! The husband asked me to put it into ‘regular rotation’ and the toddler even asked for seconds!
I made this with what I had on hand, defrosted chicken and frozen broccoli. You could definitely replace with fresh broccoli, add more veggies, whatever! The secret is in the sauce (or so they say! ;~p)
- 2 tbsp low sodium soy sauce
- 1 tbsp honey
- 1 tsp ground ginger
- ½ tsp ground mustard
- ½ tsp onion powder
- ½ tsp sesame oil
- 8 oz defrosted boneless chicken breast trimmed and cut into bite sized pieces
- 1 bag (16oz) frozen broccoli florets
- 1 tbsp oat flour (or other thickener)
- 1 tbsp sesame seeds
- Non-stick cooking spray
- Salt & Pepper
Whisk the soy sauce, honey, ginger, mustard, onion powder, sesame oil and a 1/4 cup of water in a small bowl. Set aside.
Heat a large skillet over medium heat and spray with non-stick cooking spray. Brown the chicken and season with salt and pepper.
Add the bag of frozen broccoli to the browned chicken. Pour the soy sauce mixture on top and cover. Continue to cook over medium heat, the sauce will begin to boil and steam the broccoli. Stir occasionally.
Once the broccoli is defrosted and the chicken is done (about 10 minutes) remove the cover. Whish the oat flour with an additional ¼ cup of water, pour in the skillet and turn the heat to high. This will thicken the sauce allowing it to coat the chicken a broccoli. (this part is optional – the sauce will be thin but it flavors the chicken and broccoli nicely)
Mix in the sesame seeds and serve!
This picture shows half the recipe and although I served 2 and “half” people I’m still counting the nutritional info for 2 servings. I think 3 is stretching considering I only used 8oz of chicken.
|Servings||Amt per Serving|
|2||half of recipe|
|297||8g||6g||old: 8||new: 7|