Chicken and Broccoli Stir-Fry with Rice
Tender chicken and crisp broccoli tossed in a glossy soy sauce, served over fluffy rice. A quick, high-protein dinner made in one pan.
- Total
- 35 min
- Prep 10 · Cook 20 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Stir-frying
- Savory
- Stovetop
- Oven
Instructions
-
Rinse the rice under cold water until the water runs clear. Add the rice and 150 ml water to a small saucepan with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid.
~15 min
Rinsing removes surface starch so grains stay separate; covering traps steam for even absorption.
-
While step 1 cooks
While the rice cooks, cut the chicken into 2 cm pieces. Cut the broccoli into small florets, about 2 cm. Mince the garlic.
~8 min
-
Remove the cooked rice from the heat and let it rest, covered, for 5 minutes. Fluff with a fork.
~5 min
Resting lets residual steam finish cooking and moisture redistribute for fluffier rice.
-
Heat the vegetable oil in a large non-stick pan over high heat until shimmering. Add the chicken in a single layer and cook without moving for 3 minutes, then stir and cook for another 3 minutes until browned and cooked through (74°C/165°F). Transfer the chicken to a plate.
~6 min
High heat and no moving create Maillard browning; cooking to 74°C ensures safety.
Pat the chicken dry before searing so it browns instead of steaming.
Searing Pat chicken dry and use high heat; don't move it for 3 minutes to build a brown crust. Crowding steams instead of searing.
-
Add the broccoli to the same pan and stir-fry for 3 minutes until bright green and crisp-tender. Add the garlic and stir for 30 seconds until fragrant.
~3 min
High heat preserves broccoli's bright color and crunch; brief garlic cooking prevents burning.
If the broccoli starts to burn, add a splash of water to the pan to create steam and finish cooking.
Stir-frying Keep the pan hot and ingredients moving; cook broccoli until crisp-tender and add sauce at the end to glaze, not boil.
-
Return the chicken to the pan. Pour in the soy sauce and stir-fry for 1 minute until everything is coated and glossy. Season with black pepper. Serve immediately over the rice.
~1 min
Soy sauce reduces slightly and its sugars glaze the chicken and broccoli for shine.
Stir-frying Keep the pan hot and ingredients moving; cook broccoli until crisp-tender and add sauce at the end to glaze, not boil.