Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1/4 teaspoon red pepper flakes
- 4 cups broccoli florets
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Cooked rice for serving
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
2. Place chicken breasts in a large resealable bag and pour the marinade over them. Seal the bag and massage the chicken to coat it evenly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Remove chicken from the marinade and discard the excess marinade.
4. Add chicken to the skillet and cook for 6-8 minutes per side, or until cooked through. Use tongs to flip the chicken.
5. Remove chicken from the skillet and set aside on a plate.
6. Add broccoli florets to the skillet and cook for 3-4 minutes, or until tender-crisp. Season with salt and pepper to taste.
7. Slice the chicken breasts into strips and add them back to the skillet with the broccoli. Toss to combine.
8. Serve over cooked rice.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 15-20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 28g
Protein: 38g
Sodium: 1500mg
Sugar: 21g
Fiber: 3g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Honey can be substituted with brown sugar or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or canola oil.
- Broccoli can be substituted with other vegetables such as green beans or snow peas.
Variations:
- Add sliced bell peppers or onions to the skillet with the broccoli.
- Use teriyaki sauce instead of soy sauce for a sweeter flavor.
- Add sliced mushrooms to the skillet with the broccoli.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes for maximum flavor.
- Don't overcrowd the skillet when cooking the chicken to ensure even cooking.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and adding it to the skillet.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with the chicken and broccoli arranged on top of the rice.
Garnishes:
Garnish with sliced green onions or sesame seeds.
Pairings:
Serve with a side of steamed edamame or a cucumber salad.
Suggested side dishes:
Steamed rice, quinoa, or noodles.
Troubleshooting advice:
- If the chicken is sticking to the skillet, make sure it is fully cooked on one side before flipping it.
- If the broccoli is overcooked, it will become mushy. Cook it until it is tender-crisp.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Soy sauce chicken is a popular dish in Chinese cuisine. It is often served with steamed rice or noodles.
Flavor profiles:
Salty, sweet, savory, and slightly spicy.
Serving suggestions:
Serve hot with a side of steamed rice or noodles.
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Region: Chinese