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Recipe Category: Chicken
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/3 cup sliced green onions
- 11/2 teaspoon Chinese five-spice blend
- 2 cups cooked brown rice
- 11/2 tablespoons low-sodium tamari
- 12 ounces boneless, skinless chicken breast or firm tofu or tempeh, cut into 1-inch cubes
- 11/2 cups raw or frozen broccoli florets
- 1 teaspoon sesame oil (optional)
- garnish: chopped green onions, 2 tablespoons sesame seeds
Method
- To a large nonstick skillet over medium-low heat, add the olive oil and garlic
- Cook until the garlic is fragrant, 1 to 2 minutes, being careful not to let the garlic burn
- Add the green onions and stir
- Cook until just soft, about 2 minutes
- Add the cooked brown rice, then sprinkle in the five-spice blend
- Cook the rice in the seasonings for about 1 minute and enjoy the aroma as it fills your kitchen
- Add the tamari and continue cooking and mixing everything in the skillet for about 1 minute
- Increase the heat to medium-high, then add the chicken breasts
- Stir, breaking up the pieces of chicken as they cook
- If you find the mixture is getting too dry, decrease the heat and/or spray the skillet with olive oil
- Cook for 5 to 8 minutes, until the outside of the chicken turns brown or has a light sear
- Add the broccoli florets to the skillet and cook for another 4 to 5 minutes
- Garnish and enjoy in your favorite bowl or meal prep container
- For extra flavor (and calories if needed), drizzle on some sesame oil
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