Ginger Mongolian Chicken with Steamed Broccoli and Brown Rice

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