- 10-ounce raw chicken breast (or firm tofu or tempeh)
- 2 tablespoons extra virgin olive oil (or olive oil spray to reduce the amount of fat)
- 1 tablespoon minced garlic
- 1/2 cup chopped green onions (or more/less to taste)
- 1¾ cup cooked (short grain) brown rice (or instant brown rice to save time)
- 1 tablespoon Chinese 5-spice powder (I use Private Selection brand)
- 2 tablespoons low sodium tamari (or soy sauce or Bragg Liquid Aminos)
- 1½ cup frozen (or raw) broccoli florets
When planning what to make for dinner on a weeknight, the checklist typically includes "cheap," "easy," "crowd-pleaser," "healthy," "one-pan," "chicken," and "delicious." This recipe from Kevin Curry of Fit Men Cook checks all of those things off.
Chop up raw chicken breast into tiny pieces (about the size of nickels).
Set a nonstick skillet on low-medium heat and add olive oil and garlic. Careful not to let the garlic burn. Just let it cook for 1 minute then add chopped green onions. Stir with a wooden spoon or spatula.
After 1 to 2 minutes, add cooked brown rice to the skillet, then add the Chinese 5-spice blend. Stir and sear the cooked rice for about 1 minute. Let the aroma fill the kitchen.
Add low-sodium tamari (or soy sauce) and after about a minute of searing the rice, increase the heat to medium-high and toss in the chopped chicken breast. Chop and stir. If you find the mixture is getting too dry, then decrease the heat and/or spray the skillet with olive oil.
Cook for about 6 to 10 minutes, until the outside of the chicken turns brown or has a light sear. Finally, add frozen or fresh broccoli florets to the skillet and cook for another 5 to 7 minutes.
Garnish with green onions and season to taste with more tamari or soy.