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
