better than take-out

Truly!

I came across this recipe by way of Buzzfeed of all places. You know how they have all of those list posts? I love a good list post, especially when it focuses on food. This is the post right here. Funny enough, it’s title is Easy Weeknight Dinners Your Kids Will Like. My kids though? Yeah, not so much. To say I live with two very picky eaters is an understatement and honestly I can write a whole post about it. Nee, a whole BOOK about it. It would be boring, but oh I’ve got the experience and content to author it, I do.

But back to the good.

I wound up pinning a few of the recipes, and hopefully I’ll give those a go before they fall into my pinterest food wasteland.

The details of this dish:

fresh broccoli florets
diced chicken breast
brown rice

And a fantastic little sauce.

chickbroc

I will admit, it took me slightly longer than 12 minutes. Brown rice takes over 40! But still this was relatively quick and it was very easy and it was VERY delicious.

You can find the original posted recipe here.

Ingredients:

3 Tbsp. reduced-sodium soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. honey
1 Tbsp. cornstarch
1 garlic clove, minced
1/2 tsp. ground ginger
1 tsp. sesame oil
2 Tbsp. olive oil
2 boneless, skinless chicken breasts, cut into 1-inch pieces
salt and pepper
1 bunch broccoli, chopped into small florets
1/2 cup thinly sliced green onions
1 tsp. toasted sesame seeds

Directions:

Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken breasts, and season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.

While the chicken is cooking, make your sauce. In a small bowl, whisk together soy sauce, rice wine vinegar, honey, cornstarch, garlic, ginger and sesame oil until combined. Set aside.

Once the chicken is browned, add the broccoli and stir to combine. Continue cooking for an additional 3 minutes, until the broccoli is bright green. Stir in the soy sauce mixture, and cook for an additional 1 minute until the sauce has thickened.

Remove from heat and serve immediately, garnished with green onions and toasted sesame seeds.

I only made three small modifications. I didn’t have rice wine vinegar, so I used apple cider vinegar in the sauce. Instead of just one crushed fresh garlic clove, I used 4 small ones. I LOVE garlic! Further, I didn’t have any ginger on hand, so that I completely omitted.