A takeout favorite that is sure to be a hit with the entire family! Plus, that lemon glaze is TO. DIE. FOR.
4.5 stars (8 ratings)
Ingredients
1cupwhite rice
12ouncesbroccoli florets, about 2-3 cups
1tablespoonolive oil
1poundboneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1green onion, thinly sliced
¼teaspoonsesame seeds
For the lemon glaze
½cupchicken stock
¼cuppineapple juice
Juice of 1 lemon
¼cuphoney
1tablespoonreduced sodium soy sauce
1tablespoonapple cider vinegar
1tablespoonfreshly grated ginger
3clovesgarlic, minced
1tablespooncornstarch
1teaspoonSriracha, optional
Instructions
In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
Heat olive oil in a large skillet over medium high heat.
Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.
To make the glaze, stir in chicken stock, pineapple juice, lemon juice, honey, soy sauce, vinegar, ginger, garlic, cornstarch and Sriracha in the skillet. Bring to a boil; reduce heat and simmer until slightly thickened, about 4-5 minutes. Stir in chicken and gently toss to combine.
Serve chicken immediately with rice and broccoli, garnished with green onion and sesame seeds, if desired.