Chicken with Broccoli and Then Some
We dolled up this classic take-out dish by adding a pretty medley of vegetables and a gourmet mushroom mix.
Servings
Produce
Garlic (Organic)
2 1 Clove
Carrot (Organic)
6 3 oz
Broccoli (Organic)
10 5 oz
Shiitake mushrooms
6 3 oz
Oyster mushrooms
4 2 oz
Sweet peppers
6 3 oz
Protein & more
Jasmine Rice
1 0.5 cup
Chicken thighs
1 0.5 lb
Pantry items
Olive oil
3 1.5 teaspoon
Sea salt
1/2 0.25 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Spice mix
Asian Stir Fry Sauce
Tamari
1/4 0.125 cup
Rice vinegar
2 1 tablespoon
Minced Ginger
2 1 teaspoon
Minced Garlic
1 0.5 Clove
Sesame oil
1 0.5 teaspoon
White sugar
2 1 tablespoon
Sriracha
1 0.5 teaspoon
Vegetable broth
1/4 0.125 cup
Prep ahead (optional)
a. Chop broccoli into small bite-sized florets; ¼” dice stems. b. Remove stems from shiitake mushrooms, slice caps ¼”-thick. c. Trim tough stems off oyster mushrooms, rough chop mushrooms. d. Peel carrots; cut ¼”-thick matchsticks, coins, or dice. e. Trim stem & seeds off bell pepper, cut ¼”-thick strips. f. Mince garlic.
Instructions
1
Cook jasmine rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil.
b. Add jasmine rice; stir immediately. Reduce heat to medium-low, cover, and cook until tender, about 15 minutes.
2
Cook chicken:
a. Cut chicken thighs into ½-1” pieces. Season with ¼ tsp salt and ¼ tsp granulated garlic.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add chicken and cook until caramelized, about 5-7 minutes. Remove from pan and set aside.
3
Stir-fry vegetables:
a. In same sauté pan over medium-high heat, add 2 tsp olive oil. Add garlic (mince), carrots (peel, ¼”-thick matchsticks, coins, or dice), and broccoli (bite-sized florets, ¼” dice stems). Cook 2-3 minutes.
b. Add bell pepper (trim stem & seeds, ¼”-thick strips), shiitake mushrooms (remove stems, ¼”-thick slices), and oyster mushrooms (discard tough stems, rough chop). Stir to combine; cook 2 minutes.
c. Add Asian stir-fry sauce and chicken. Cook until sauce reduces and vegetables are just fork-tender, about 5 minutes.
4
Serve:
a. Divide jasmine rice among plates.
b. Top with chicken stir-fry. Enjoy.
Chef's notes
Pork or beef both work beautifully in this recipe. Vegetarians can easily sub extra firm tofu, which would be delicious with the Asian stir-fry sauce.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX