Sharing my chicken and broccoli recipe that is delicious, affordable, and better than takeout! I use a method called velveting to tenderize the meat. Give this a try for your next meal prep or weeknight dinner! Recipe and macros below. Enjoy!
Macros: 712 cal, 52g P, 63g C, 29g F Serving Size: 182g chicken, 117g broccoli, 158g rice Servings: 4 Total
Main Ingredients: -2lbs boneless and skinless chicken thighs, cut into 1/4” pieces -2 large heads of broccoli, cut into small florets -2 tsp baking soda and 1/4 cup water for velveting -1 tbs minced garlic -1 tbs minced ginger -freshly cooked white rice for serving -sesame seeds for garnish
Instructions: -trim off excess fat from chicken and cut into 1/4” pieces -add chicken into a bowl with baking soda and water (general rule is 1 tsp baking soda per pound of chicken) -mix well and set aside for 20 minutes -wash chicken with cold water, strain, and add back into the bowl with marinade ingredients -mix well, cover, and marinate for at least 20 minutes up to overnight -cook rice, cut broccoli, mix sauce together, and bring 2 quarts of water to a boil -heat wok to high heat and add 2 tbs neutral oil -cook chicken in batches, about 2-3 minutes per side until a nice crust develops and no longer pink -remove chicken and set aside -blanch broccoli for 2-3 minutes until tender but still crisp; remove from water and set aside -lower heat on the wok to low and add minced garlic and ginger; sauté for 1 minute -add sauce and mix well until it thickens -add chicken and broccoli; mix until coated -remove from heat and serve over white rice -garnish with sesame seeds -store in the fridge for up to 4 days or in the freezer for 6 months
