I have been LOVING this recipe. It's such an easy, healthy, weeknight meal. It takes maybe 20 minutes. It tastes like you're enjoying a meal out. Instead of a meal out where you don't know what's in it, you know what's in the meal. You have a balanced meal here. Chicken as the protein, you're getting colorful vegetables (mushrooms, onions, and broccoli), rice as a carbohydrate, and your fat is from the sesame oils and cooking oils.
1 lb of chicken thighs cut into 3/4 inch chunks
4 tbsp avocado oil
2 heads of broccoli cut into small florets
1 small sweet onion, diced
10 cremini mushrooms, sliced
Rice (I liked to buy the pre-cooked bagged rice, so all it needs is heated up)
2/3 cup chicken or vegetable broth
3 tbsp liquid aminos or soy sauce
2 tbsp light brown sugar
1 tbsp of corn start
1 tbsp sesame oil
1 tbsp fresh grated ginger
4 cloves of garlic grated
1/4 tsp black pepper
Combine all of the ingredients for the sauce in a small bowl (or I just do it in my measuring cup). Whisk ingredients together and set aside.
Season your cut chicken breasts with oil, salt and pepper.
Put a large pan over medium heat and get hot. Add 2 tbsp avocado oil. Once the oil is hot, add the chi ken to the pan in a single layer. Let the chicken be for 2-ish minutes so it gets brown on one side, then stir, cook, until all chicken is done. Remove the chicken from pan and set aside
Add 2 tbsp. avocado oil to pan and once hot, add the broccoli, onions, and mushrooms. Cook until the mushrooms are softened and the broccoli is tender. Then, reduce heat to medium-low.
Whisk the sauce again before you add to the vegetables. Pour over vegetables and simmer 3-4 minutes until the sauce has thickened a bit.
Add the chicken to the vegetable and sauce in the pan. Stir until everything is cohesive. (I will add my precooked rice to this pan as well. It heats it up and requires not extra pans!)
Serve with rice or carbohydrate of your choice.
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I have adapted this recipe from Natashaskitchen.com