Other than the fried noodles, I think this dish is the gateway to Chinese food for Americans. At least that’s the case in my house.
This is such a quick meal to make on a hectic night.
I use my ancient rice cooker from 1997 for the rice. You can also make the rice in advance and store it in ziplocks in the fridge to microwave later. I use medium grain rice. it’s our favorite.
I sliced up a few boneless chicken breasts, enought to feed my family. This can also be prepped in advanced and stored in ziplocks.
I browned up the chicken strips in some avocado oil on the skillet. I didn’t season it because the sauce will have plenty.
While that’s cooking, I chopped up some fresh broccoli. I have also used frozen broccoli too. Just microwave it in a micro cooker before adding it to the skillet.
Add the broccoli to the chicken to heat it all together.
Then I added some Soy Vay Hoisin Garlic Sauce. I love this sauce!
I then drizzled some toasted sesame oil over the skillet. Not too much, It can get real oily. A little goes a long way with this stuff. It adds a nice flavor.
When it’s nice and coated and heated through, serve it over the white rice.
I packed some for my boys for dinner for work and proportioned the leftovers for meals during the week.
It’s a really easy meal to make in big batches. You can also pick up some won ton soup and egg rolls for the complete Asian meal experience 🙂