I foraged this recipe under a cloud of, ‘Quick! We need some faster to cook weeknight teas’. Pinterest bound I searched for quick to make recipes and stumbled across this one from Gimmie Some Oven, a food blog written by a lady in Kansas City. I’ve pretty much kept this recipe how I originally found it, although I have added some brown rice to bulk it out a bit and let the sauce boil down until there’s almost nothing left. It gets really sticky and gooey and the sweet flavours really come out. I also don’t bother toasting the sesame seeds before starting everything else; I just throw a few on at the end. I don’t know whether it’s my shoddy palette, but I can’t tell the difference and can barely taste them anyway!
2 chicken breasts
1 broccoli – florets chopped into small pieces
150g of brown rice
1 tablespoon of coconut oil
1 teaspoon of sesame seeds (toasted or otherwise!)
Salt and pepper to taste
3 tablespoons of soy sauce
2 tablespoons of rice wine vinegar
2 tablespoons of honey
1 tablespoon of cornflour
1 teaspoon of garlic puree
1/2 teaspoon of ginger puree
1 teaspoon of olive oil
- Add the rice to a saucepan and cook according to packet instructions.
- When the rice has approximately 15 minutes left to cook, add the coconut oil to a frying pan and cook until browned. Add the broccoli and continue to cook until the broccoli has turned a bright green colour.
- Mix the ingredients for the sauce in a bowl and add to the frying pan, coating the chicken and broccoli. Let the sauce thicken.
- Drain the rice and serve with the chicken and broccoli mixture. Add a sprinkle of sesame seeds (toasted or otherwise) to make it look pretty.
And that’s it. This one really doesn’t take very long. It serves two people well and there’s never any leftovers in Chez Rose.
If you try it, let me know.
Happy healthy cooking.
Around the Corner Fitness.