Complete recipe
Chicken, broccoli & rice
Golden chicken and crisp-tender broccoli over fluffy rice. Add garlic, soy sauce or lemon when you have them.
30 minutes4 servingseasylow budget
Ingredients
- Chicken1 lb · boneless or bite-size pieces; keep raw until cooked
- Rice1 cup dry · rinse if directed on packet
- Broccoli3 cups · small florets
- Soy sauce · optional2 tbsp · liquid seasoning
- Garlic · optional2 cloves · minced or thinly sliced
- Lemon · optional1/2 lemon · fresh juice or wedge finish
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Cut the chicken into small pieces, pat it dry, and season lightly with salt and pepper.
- Rinse the white rice and put it in a saucepan with 1.5 times its volume of water. Bring to a boil, cover and simmer on low for 12–15 minutes, then rest off heat for 5 minutes. Follow the packet if its water ratio differs. Cut broccoli into small florets while rice cooks.
- Mix the optional soy sauce with half as much water, mince the garlic, if using, and keep lemon separate for serving if using.
- Heat a thin layer of oil in a wide skillet over medium-high heat. Sear the small chicken pieces for 6–8 minutes, turning, until browned and 165°F / 74°C in the centre. Move to a clean plate; cook in batches if the pan is crowded.
- Reduce heat to medium. Add broccoli and a splash of water to the same skillet. Cover for 3–4 minutes, then uncover and stir for 1–2 minutes until crisp-tender and the water has evaporated.
- Add garlic, if using, for the last 30 seconds, then return chicken and coat with the soy mixture if using, or a splash of water to loosen the pan juices.
- Serve over rice and finish with lemon, if using, only after the hot skillet work is done.
Cooking and storage notes
- Keep raw chicken separate from broccoli, lemon, and cooked rice.
- Use a thermometer and cook chicken to 165 F before serving.
- Refrigerate chicken and rice leftovers promptly in shallow containers.