46-8 oz.Boneless skinless, chicken breast sliced into strips
2tspKosher salt
Fresh cracked black pepper
2tspGround ginger
2tspGarlic powder
2tbspFresh ginger, grated
2-3clovesGarlic, minced
1/3cupLow-sodium soy sauce
1/4cupRice vinegar
3tbspBrown sugar or honey
3/4cupChicken broth
For the Broccoli:
3-4cupBroccoli florets
3tbspExtra virgin olive oil
2tspKosher salt
Fresh cracked black pepper
Steamed white rice, for serving
Green onion or sesame seeds, for garnish
Instructions
For the Broccoli:
Preheat oven to 400 degrees F. Add broccoli florets to a large sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast for 9-11 minutes until tender*.
For the Chicken:
Heat sesame oil in a large sauté pan over medium-high heat. Once warm add in sliced chicken, salt, pepper, ground ginger, and garlic powder. Sauté for 3-4 minutes, until chicken starts to brown. Add in fresh ginger and garlic, sauté for another 2-3 minutes until fragrant.
Add in the soy sauce, rice vinegar, brown sugar, and chicken broth. Continue to heat over medium-high heat, 6-8 minutes until the sauce reduces and thickens*.
Serve roasted broccoli and ginger chicken over steamed rice, spoon over additional sauce. Garnish with sesame seeds or sliced green onions. Leftovers can be stored in the fridge in a airtight container for 2-3 days.
Notes
*Cooking time for the broccoli may change based on the size of the florets, add additional cooking time for larger pieces. *If the ginger sauce gets too thick, thin with a bit more chicken broth. If it is too thin, reduce down for a few more minutes.