Looking for a recipe that is quick and easy but has great flavor? This is your recipe. The recipe is adapted from a recipe I found at Mel’s Kitchen Cafe. The original recipe can be found here.
1 tablespoon of canola oil
2 cups fresh broccoli florets
1 package of frozen stir fry vegetables
1 pound of boneless chicken breast cubed
1/2 cup chicken broth
4 teaspoons low sodium soy sauce
1 tablespoon of Asian Chili Garlic Sauce
2 teaspoon sesame oil
2 teaspoon cornstarch
Brown Rice ( I used Organic Trader Joe Brown Rice – frozen package and microwaves in 3 minutes)
- In a large 12 inch skillet heat the oil over medium heat and add cubed chicken and cook until completely browned. Remove from pan and set aside on a dish
- Add frozen stir fry vegetables and fresh broccoli florets to skillet. You may add oil if skillet is dry. I did not need to add any oil. Cook for about 7-9 minutes. I did use a lid on my skillet and found the vegetables cooked evenly
3. Whisk the sauce and pour over vegetables. Add the chicken and stir all ingredients until well coated with the sauce. Simmer for addition 2-3 minutes
4. Serve over the cooked brown rice
This received a big thumbs up from my son and even my granddaughter who is a picky eater ate a portion without complaint. I am taking it for lunch tomorrow and will definitely be making it again.