Chicken and Broccoli Stir-Fry

Weekday dinners are not easy.  It's dreadful deciding what to eat every night and making sure you purchase all your ingredients for the week.  I always need to go back to the store because I forgot something or other.  Even harder is coming up with dinners that are new or different from your typical dinner.


I grew up eating a piece of meat, some sort of vegetable and grain, a salad, and a glass of milk every night.  But, every blue moon my Dad would make tacos, stews, or my all time favorite: stir-fry.


The day my older sister left for college, my Dad handed her a bunch of frozen stir-fry's to remind her of home.  I am telling you, we all loved my Dad's stir-fry.


I still make stir-fry from time to time.  Last week for dinner I made a simple stir-fry when I got home late from work:  Chicken and Broccoli Stir-Fry.

Super easy, quick, and healthy.  

Saute onion, garlic, olive oil, salt, pepper, and the stems from the broccoli.  Remember to always use your broccoli stems.  They are packed with nutrients.  

Once your onions begin to turn translucent, add the broccoli flower heads and a small amount of water.

Once the broccoli is almost done (very green still) remove from the pan.  Add chicken to your dirty pan and brown.  Add your vegetables back to your pan and then add:  Hoisen, Sriracha, White Wine Vinegar and toss.

Serve over brown rice.

Chicken and Broccoli Stir-Fry

Serves 1 (Large Serving)

Ingredients:

1 Chicken Breast - Chopped into 1" pieces

1/2 Large Yellow Onion - Sliced into half moons

1 Large Garlic Clove Chopped

1 Broccoli Head - Cut off Flower Heads and Cut Stem into Edible Pieces
2 Tbsp Hoisin Sauce
2 Tbsp White Wine Vinegar
Sriracha
Olive Oil
Salt
Pepper
Water
Brown Rice Fully Cooked (I cooked 1/4 Cup Brown Rice with 1/2 Cup of Water)


Directions:
Saute onion, garlic, broccoli stem, salt, pepper, and about 1 Tbsp of olive oil in a medium size pan over medium high heat.  Once the onions turn translucent add the broccoli heads and about 1/3 cup water.  Saute until the broccoli begins to look cooked, however still very green and not quite ready yet.  Remove vegetable mixture from pan.  Season your chicken pieces.  Add to dirty pan with another 1 Tbsp of olive oil over medium high heat.  Once browned and almost cooked through add your vegetables back into pan.  Add hoisin sauce, white wine vinegar, and enough sriracha to match your taste buds.  Season mixture to taste with salt and pepper.  Serve over cooked brown rice.