Spicy Chili-Garlic Chicken & Broccoli Rice Bowl

Ingredients

• 1 cup basmati rice
• 2 cup water (For cooking the rice)
• 1 crown broccoli (Cut into bite-sized florets; cut stems into smaller pieces)
• 0.75 lb chicken breasts, boneless and skinless (Cut into bite-sized pieces)
• 1 clove garlic (Peeled and minced)
• 0.5 small bunch green onions (scallions) (Trimmed and cut crosswise into ¼-inch pieces)
• 0.25 tsp black pepper (For seasoning the broccoli)
• 1 tbsp chili-garlic sauce
• 2 tbsp cornstarch (For coating the chicken)
• 1 tbsp honey
• 0.5 tsp rice vinegar
• 1.25 tsp salt (Used in the rice, on the chicken, and to season the broccoli)
• 1 tsp sesame seeds (For topping)
• 2.5 tsp toasted sesame oil (Drizzle over the broccoli and add to the sauce)

Steps

1. 1

   Preheat the oven to 425°F and position the rack in the center.

2. 2

   Using a strainer or colander, rinse the basmati rice under cold running water. Drain it and transfer it to a small saucepan. Add the water and salt, then bring the mixture to a boil over high heat.

3. 3

   Once the rice liquid boils, stir the mixture, cover the saucepan, and reduce the heat to low. Cook until the liquid is fully absorbed, 15–18 minutes. Remove from the heat and let the rice stand, still covered, for 5 minutes.

4. 4

   Cut the chicken into bite-sized pieces. Place it in a medium bowl, sprinkle with the cornstarch and salt, and toss to coat. Arrange the chicken on one half of a baking sheet and bake for 10 minutes.

5. 5

   Peel and mince the garlic, then place it in a medium bowl.

6. 6

   Wash the broccoli. Separate it into bite-sized florets and cut the stems into smaller pieces.

7. 7

   Remove the chicken from the oven and toss it. Arrange the broccoli on the other half of the baking sheet. Drizzle the broccoli with toasted sesame oil and season with salt and black pepper. Return the baking sheet to the oven and cook until the chicken and broccoli are cooked, about 10 minutes.

8. 8

   Meanwhile, add the honey, chili-garlic sauce, rice vinegar, and toasted sesame oil to the bowl with the garlic. Whisk until well combined.

9. 9

   Wash the green onions, trim off and discard the ends, and cut the onions crosswise into ¼-inch pieces.

10. 10

    When the chicken is done, add it to the bowl with the sauce and toss to coat.

11. 11

    Divide the rice, chicken, and broccoli between serving bowls. Top with the green onions and sesame seeds, then serve.

Notes

The structured recipe data specifies 1¼ teaspoons total salt and 2½ teaspoons total toasted sesame oil; the detailed instructions indicate these are divided among the rice, chicken, broccoli, and sauce. The source does not specify a chicken internal temperature.

Nutrition per serving

• main
• rice bowl
• Asian-inspired
• oven-baked
• quick meal
• high-protein
• spicy