Broccoli and Chicken Stir Fry over Brown Rice

ImageSo, tonight’s menu consists of broccoli and chicken stir fry with brown rice. And yes, it was good.

I marinated 3 chicken breasts yesterday.

Marinade:

  • 1/4 – 1/2 c. soy sauce
  • 1/4 c. honey
  • 1/4 c. water
  • red pepper flakes
  • freshly ground black pepper
  • 1 Tbs. cornstarch
  • 1 Tbs. garlic powder

 

Other Ingredients:

  • 2 bags of steamed veggies (or you can use fresh and chop)
  • 1/2 – 3/4 c. soy sauce
  • red pepper flakes

 

1. Slice your chicken into about 1 in. cubes. Marinate for at least two hours. I marinated mine overnight.

2. Cook chicken in a large skillet on medium high heat. When the chicken is almost cooked through, add about 1/2 a cup or so of the reserved marinade and bring to a high simmer for about 5 minutes or so.

**(For those of you who don’t want to cook with used marinade, just make a little extra and put it to the side. Don’t use for marinade, use only for the cooking part. There are a lot of conflicting opinions on this topic, but I personally cook with used marinade.)**

3. While the chicken and marinade are going, steam your veggies (or you can cook them in the sauce, your choice).

4. Add the soy sauce until the stir fry sauce is your desired consistency. I’m serving mine over brown rice, so I wanted it a little saucy.

5. Add a dash or so, depending on your preference, of red pepper flakes.

6. Add your veggies to the skillet and cook on low for a few more minutes. If you need more sauce, add a little more soy sauce.

7. Serve by itself or over brown rice for a healthier than take-out stir fry!

ImageI used two bags of these ‘steam in the bag’ veggies. Since there was shredded broccoli and carrots, I decided to steam them in the microwave as opposed to cooking them in the sauce to avoid them getting too mushy. This bag in particular has broccoli florets, shredded broccoli and carrots, and sugar snap peas.

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