Chicken and Broccoli over Brown Rice

2 tablespoons olive oil

1 lb. boneless skinless chicken breasts, cut into bite-sized pieces

  • 1 teaspoon sesame oil

2 cups broccoli florets

3 tablespoons reduced-sodium soy sauce

2 tablespoons rice wine vinegar

  • 2 tablespoons honey
  • 1 tablespoon cornstarch
  • 1 garlic clove, minced
  • 1/2 teaspoon ground ginger
  • 2 cups brown rice, cooked

5 green onions, chopped

2 tablespoons toasted sesame seeds

No Salt Seasoning and pepper, to taste

In a large skillet up to medium-high heat, add olive oil. Season chicken breast pieces with no salt seasoning and pepper. Cook chicken for about 5-7 minutes, stirring occasionally, until the chicken is browned. Remove the chicken from the pan. Cover with tinfoil to keep warm.

Add the sesame oil and broccoli. Saute for 4-5 minutes. In a small bowl, mix together the soy sauce and the next 5 ingredients through ginger. Add the sauce and chicken to the pan. Cook over medium heat for 3-4 minutes or until sauce has thickened.

Serve the chicken and broccoli mixture over the rice. Garnish with green onions and toasted sesame seeds.

Sponsor: Intermountain Medical Center Heart Institute

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