Ginger Mongolian Chicken with Steamed Broccoli and Brown Rice

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Dylan
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Tips for Experienced Cooks

To elevate the dish, consider marinating the chicken for a few hours or overnight in the fridge. This allows the flavors to penetrate deeper. Additionally, using fresh garlic instead of garlic powder and freshly ground black pepper will add a more robust flavor. Try adding a splash of sesame oil towards the end of sautéing the chicken for an extra layer of aroma and richness. Garnish with thinly sliced green onions and toasted sesame seeds for more texture and presentation.

Step 1: Prepare the Chicken

In a large bowl, combine the cubed chicken, soy sauce, rice vinegar, and honey. Toss to coat the chicken evenly.

  • 1.5 pounds boneless, skinless chicken breasts (cubed)
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey

Step 2: Cook the Brown Rice

Bring 1.5 cups of water to a boil in a medium saucepan. Add the brown rice, cover, and reduce heat to low. Simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.

  • 1.5 cups brown rice

Step 3: Steam the Broccoli

In a steamer basket, steam the broccoli florets for 5-7 minutes, or until tender-crisp.

  • 1 pound broccoli florets

Step 4: Make the Sauce

In a small bowl, combine the grated ginger, garlic powder, and black pepper.

  • 2 tablespoons grated fresh ginger
  • 1 teaspoon garlic powder
  • 0.5 teaspoon ground black pepper

Step 5: Sauté the Chicken

Heat a large skillet over medium-high heat. Add the chicken and sauce mixture. Sauté for 8-10 minutes, or until the chicken is cooked through.

  • Chicken and sauce mixture from previous steps

Step 6: Serve

Serve the Ginger Mongolian Chicken over the steamed brown rice, with the steamed broccoli on the side.

  • Cooked brown rice
  • Cooked broccoli
  • Ginger Mongolian Chicken

Meat, Eggs, & Dairy

  • 1 1/2 pounds boneless, skinless chicken breast

Fresh Produce & Herbs

  • 1 pound broccoli floret
  • 2 tablespoons grated fresh ginger

Pantry Items

  • 1 1/2 cups brown rice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey

Seasonings & Spices

  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
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