Ginger Mongolian Chicken with Steamed Broccoli and Brown Rice
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