Chicken and Broccoli Sauté with Rice and Toppings

Yield 6 to 8 servings

Prep Time 10 minutes

Cook Time 15 minutes

This is a super-easy chicken and broccoli dish for the kiddos! It’s quick, balanced and nutritious. They love it.

Ingredients:

• 2 tablespoons vegetable oil, plus more as needed

• 2 pounds (910g) boneless skinless kosher chicken breast, sliced into 2-inch × ½-inch (5 cm × 12mm) strips

• 1½ teaspoons onion powder

• 1 teaspoon garlic powder

• 1 teaspoon dry adobo seasoning

• ½ teaspoon sweet paprika

• 1 pound (54g) broccoli crowns, florets only (stems reserved for another use) 

• ¼ cup soy sauce, plus more for serving

• 1 tablespoon toasted sesame oil

• Kosher salt and freshly ground black pepper 

• Cooked rice, for serving

For the Toppings:

• Baby spinach

• Toasted sesame seeds

• Sliced scallions, white and green parts

• Coarsely chopped roasted peanuts or cashews

Directions:

1. In a large mixing bowl, toss the sliced chicken breast with onion powder, garlic powder, adobo seasoning, and sweet paprika until well-coated. 

2. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the chicken to the skillet in a single layer, and cook, stirring occasionally, until barely cooked through and golden brown, 6 to 8 minutes. Transfer to a bowl. 

3. In the same pan, add a bit more oil if needed, and add the broccoli florets. Cook, stirring occasionally, until the broccoli is bright green and just tender-crisp, 3 to 4 minutes. 

4. Return the chicken to the pan, and add soy sauce and toasted sesame oil, stirring well to coat everything evenly. Cook, stirring occasionally, to meld the flavors, about 2 minutes. 

5. To serve, spoon the rice into soup bowls and top with the chicken and broccoli. Serve with bowls of the baby spinach, toasted sesame seeds, sliced scallions, and chopped nuts for everyone to customize their bowls as they like.