Chicken and Broccoli Stir-Fry with Rice
Seared chicken breast and crisp broccoli tossed in a glossy soy sauce glaze, served over steamed rice. A high-protein one-pan dinner that comes together fast on the stovetop.
- Total
- 40 min
- Prep 10 · Cook 25 · 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, then drain well. Add the rice, 180 ml water and a pinch of the salt to a small saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer until the water is absorbed and the grains are tender, about 15 minutes. Remove from heat and let stand covered for 5 minutes.
~20 min
Rinsing removes surface starch so grains cook separate and fluffy instead of gluey.
-
While step 1 cooks
While the rice cooks, cut the chicken breast into 2 cm pieces and pat dry. Season with the remaining salt and the black pepper. Cut the broccoli into small 2 cm florets and slice any thick stems into 1 cm pieces.
~5 min
-
Heat the vegetable oil in a non-stick skillet over high heat until shimmering. Add the chicken in a single layer and sear without moving until golden on one side, about 2 minutes. Stir and cook until just cooked through and no longer pink, about 2 minutes more. Transfer the chicken to a plate.
~4 min
A hot dry pan and dry chicken surface drive Maillard browning, building savory flavor instead of steaming.
Pat the chicken dry and let the pan get properly hot before adding it: a dry surface and a hot pan are what give you a golden sear instead of steamed, grey chicken.
Searing Pat the chicken dry and wait for the oil to shimmer; leave it undisturbed until it releases easily and shows a golden crust.
-
Add the broccoli to the same skillet over high heat. Stir-fry until bright green and crisp-tender with lightly charred edges, about 3 minutes. Add the soy sauce and toss for 30 seconds until the broccoli is glossy.
~3 min
High heat evaporates broccoli's released moisture so florets char rather than turn soft and watery.
Broccoli releases moisture as it cooks, so keep the heat high and avoid crowding the pan; you want charred edges, not soft, watery florets.
Stir-frying Keep the pan very hot and the food moving; cook in a single layer so broccoli chars at the edges instead of steaming.
-
Return the chicken to the skillet along with any resting juices. Toss everything together over high heat until the sauce coats the chicken and broccoli evenly and the chicken is hot, about 1 minute.
~1 min
Stir-frying Keep the pan very hot and the food moving; cook in a single layer so broccoli chars at the edges instead of steaming.
-
Fluff the rested rice with a fork and spoon it into a bowl. Top with the chicken and broccoli and spoon over the pan sauce.
~1 min