Chicken and Rice Skillet with Soy-Simmered Vegetables

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 150 g chicken

• 60 g rice

• 100 g broccoli

• 80 g carrots

• 2 tbsp soy sauce

• 180 ml water

• 1/4 tsp salt

• 1/4 tsp black pepper

Tools you'll need

Instructions

1. 1

   Cut the chicken into 2 cm cubes. Season with salt and black pepper.

   ~3 min
2. 2

   In a small pot, combine the rice and 120 ml of the water. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 10 minutes.

   ~10 min
3. 3

   While step 2 cooks

   While the rice cooks, heat a non-stick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through (74°C/165°F), about 5 minutes. Remove the chicken to a plate.

   ~5 min
4. 4

   In the same skillet, add the broccoli florets and carrots sliced into 0.5 cm rounds. Add the remaining 60 ml water and the soy sauce. Cover and cook until the vegetables are crisp-tender, about 4 minutes.

   ~4 min
5. 5

   Return the chicken to the skillet with the vegetables. Stir to coat with the sauce and heat through for 1 minute.

   ~1 min
6. 6

   Serve the chicken and vegetables over the cooked rice.

   ~1 min