I feel like stir-fry is a busy mom’s best friend. It also leads to high blood pressure, dehydration and a host of other problems, but I choose not to think about those minor details. So when I’m pressed for time, this 12-minute chicken with broccoli recipe has quickly become one of my go-to favorites for keeping my family fed.
This one is adapted from here, which differs in that we removed the sesame oil (because we didn’t have it), replaced the rice vinegar for apple cider vinegar and added more chicken.
CHICKEN WITH BROCCOLI INGREDIENTS:
- 3 boneless skinless chicken breasts, cut into cubes
- 1 tsp black pepper
- 2 large stalks of fresh broccoli, cut into florets
- 2/3 cup water
- 1/3 cup reduced-sodium soy sauce
- 3 TB apple cider vinegar
- 2 TB cornstarch
- 2 TB honey
- 2 gloves garlic, peeled and minced (I use the one from a jar, which is SO much easier)
- 1 tsp ground ginger
CHICKEN WITH BROCCOLI INSTRUCTIONS:
- Sprinkle black pepper on chicken breasts and saute in a pan with olive oil until browned on both sides.
- Add the broccoli and cook for another 3 min, until it’s bright(er) green than it was before.
- Combine all other ingredients and pour over. Stir for about a min until sauce has thickened and serve.
Yup, that’s it. Enjoy.