Asian-Inspired Chicken and Broccoli
Serving Size / Yield
- 3 (4-6 oz.) boneless, skinless chicken breast, chopped
- 2 C. broccoli florets
- 1/2 C. yellow onion, chopped
- 1/2 C. sliced celery
- 3 Tbs. chicken broth
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 2 Tbs. soy sauce
- 1 Tbs. sriracha
Steam the broccoli by putting it in 1 to 2 in. water in a skillet. Cover the skillet and cook for 2 minutes, drain, and set it aside.
In a skillet, add 1 Tbs. oil and brown the chicken on all sides, about 4 to 5 minutes. Remove the chicken from the skillet and add the onion and celery to it. Cook the onions and celery for 5 to 8 minutes, or until the celery has softened and the onion is translucent. Add in the garlic and cook for an additional 30 seconds. Add in the broth, chicken and broccoli. Cook for another 5 minutes, or until the chicken has been cooked through.
Whisk together the soy sauce and sriracha. Pour it over the skillet for the last minute of cooking. Mix well and serve.