Ginger Scallion Chicken with Broccoli and Rice

Ingredients

• 400 g chicken breast
• 350 g cooked jasmine rice
• 300 g broccoli
• 40 g scallions
• 1.5 tbsp avocado oil
• 2 tsp toasted sesame oil
• 1.5 tbsp tamari
• 1 tbsp fresh ginger
• 3 cloves garlic

Instructions

1. Slice the chicken breast across the grain into thin 1 cm strips. Toss them with 1 tsp of the tamari and set aside — this short seasoning also draws a little surface moisture out, which helps them brown.
2. Cut the broccoli into small florets and slice the scallions, keeping the white parts and green tops in separate piles. Grate the fresh ginger and garlic together.
3. Heat the avocado oil in a wok or wide skillet over high heat until it shimmers. Add the chicken in one layer and leave it undisturbed for 2 minutes until the underside is golden, then stir-fry 2 minutes more until no pink remains at the edges. Tip it onto a plate.
4. Add the broccoli to the hot pan with 3 tbsp water and cover for 2 minutes — the steam cooks it through while the pan stays hot. Uncover and stir-fry 2 minutes until the water is gone and the florets take on brown spots.
5. Push the broccoli aside, add the ginger, garlic and scallion whites, and stir for 40 seconds until they smell sharp and sweet. Return the chicken with the remaining tamari and toss for 60 seconds until the sauce reduces and clings in a thin glaze.
6. Take the pan off the heat and stir through the toasted sesame oil so its aroma stays fresh. Serve over the warm cooked jasmine rice, scattered with the reserved scallion greens.

Nutrition (per serving)

Calories

678

Protein

56 g

Fat

21.5 g

Carbs

64.2 g