One Pot Cooking - Spicy Asian Chicken with Broccoli and Rice
I was about to make a chicken stir-fry tonight with broccoli and jalapenos, but last minute (meaning everything was prepped and my pans were on the stove and I was reaching to turn on the burner), I decided to pull out my Dutch oven and turn my stir-fry idea into a simple one-pot chicken dish.
I'm glad I did - I loved this. Jon thought it could benefit from maybe some cilantro or lime juice; I can see adding cilantro, but was also happy with it just how it was.
Ingredients
- 1 lb boneless, skinless chicken breasts (I had 3 small breasts and cut them each in half)
- Salt, pepper, red pepper flakes
- 1 sm onion, chopped
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 jalapeno, finely chopped
- 1 c uncooked rice
- 1 3/4 c low sodium chicken broth
- 1/4 c low sodium soy sauce
- 1 tbsp hoisin
- 1 head broccoli, cut into florets
- Heat 1 tbsp olive oil in a heavy pan or Dutch oven
- Season chicken with salt, pepper, and red pepper flakes; add to pan and cook 3 min per side then transfer to a plate
- Add onions, garlic, ginger, and jalapenos to pan; saute 3 minutes
- Add rice, stir 1 min
- Mix the broth, soy sauce, and hoisin; add to pan
- Bring to a simmer, then lower heat, return chicken to pan (nestled into the rice), put broccoli florets on top of everything, cover and cook over low heat (make sure it's still lightly simmering) approximately 15 minutes or until rice is cooked and the liquid has absorbed.
