Recipe Instructions:
Ingredients
8 oz boneless chicken breast cut into 1-inch pieces
1 tsp cornstarch
2 broccoli crowns cut into small florets (should be about 2 cups worth)
1 tsp vegetable oil
for the garlic sauce
2 tbsp low sodium soy sauce
1/2 tsp sesame oil
4 garlic cloves minced
1 tbsp brown sugar
2 tbsp water
1 tsp cornstarch
for the rice
1 cup Minute® White Rice
2 tsp chopped cilantro
2 tsp fresh squeezed lime juice
Instructions
In a small saucepan, add all of the sauce ingredients except cornstarch and water. Bring to a simmer on the stove and stir for 30 seconds to 1 minute until the ingredients blend together.
In a small bowl, add water and cornstarch and completely dissolve cornstarch in water. Add mixture to the sauce. The sauce should start to thicken once it simmers again. Let sauce thicken for about 30 seconds before turning off heat. Set aside.
Add 1 teaspoon of oil into a large pan or wok over medium-high heat on the stove. Once the oil is hot, add in your chicken. Cook until chicken is nearly done but still slightly pink.
Add in broccoli and cook until both chicken and broccoli are fully cooked. Stir in sauce and mix/toss a few times until all ingredients are evenly coated and cooked in garlic sauce.
To make the rice, follow the instructions on the box exactly. Once rice is finished, stir in the lime juice and cilantro. Serve with the stir-fry.
