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–+ servings
Beefy Veggie Power Bowl

Beefy Veggie Power Bowl

Learn to make a 30-minute Chinese Chicken and Broccoli Stir Fry for an easy, healthy weeknight dinner. Your new Beefy Veggie Power Bowl alternative.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/3 cup low-sodium soy sauce
  • 1/2 cup low-sodium vegetable broth
  • 1 tbsp pure maple syrup
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 2 tsp olive oil
  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 1/4 tsp kosher salt
  • 1/4 tsp coarse black pepper
  • 3/4 cup onion, finely chopped
  • 2-3 cloves garlic, finely chopped
  • 1 tsp finely chopped ginger
  • 12 oz broccoli florets
  • 1 tbsp sesame seeds optional, for garnish

Equipment

  • Large skillet or wok
  • Chef’s knife
  • Cutting board
  • Mixing bowl
  • Whisk

Method
 

  1. In a microwave-safe bowl, combine vegetable broth, soy sauce, maple syrup, and sesame oil. Microwave for 1 minute and whisk in cornstarch until smooth.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the pan, cooking for 4-5 minutes until golden brown. Remove chicken from the pan.
  3. In the same pan, add chopped onion, garlic, and ginger. Stir for about 1 minute until soft and fragrant.
  4. Pour the prepared soy glaze into the pan, allowing it to thicken. Add the cooked chicken and broccoli florets, gently tossing until coated. Cook for another 3-5 minutes until broccoli is tender-crisp.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 27gFat: 14gSaturated Fat: 2gCholesterol: 75mgSodium: 740mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 90mgCalcium: 4mgIron: 8mg

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.
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