Lunch · Chinese · 15 min
Sichuan-Style Stir-Fried Chicken and Broccoli with Ginger and Aromatics
- Calories
- 157
- Protein
- 13g
- Carbs
- 14g
- Fat
- 4g
Ingredients
- 193 g broccoli
- 1 tsp rice vinegar
- 1 tbsp water
- 1.25 tsp toasted sesame seeds
- 0.25 tsp red pepper flakes
- 31.7 g boneless skinless chicken breast
- 1 tsp soy sauce
- 0.7 g olive oil
- 0.25 tsp ground ginger
Method
- 01In a small bowl, toss the sliced chicken breast strips with soy sauce and ground ginger to coat.
- 02Heat a wok or carbon-steel skillet over high heat until smoking, then add olive oil and swirl to coat.
- 03Add the marinated chicken strips and stir-fry vigorously for 2 to 3 minutes until opaque and fully cooked through to an internal temperature of 165°F (74°C).
- 04Add the broccoli florets and sliced stems to the wok, tossing constantly for 2 minutes.
- 05Pour in the water and rice vinegar to create steam, cover briefly, and steam-saute for 1 to 2 minutes until broccoli is bright green and tender-crisp.
- 06Transfer to a plate and garnish with toasted sesame seeds and red pepper flakes before serving.
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