This is a super-easy dish that has many of the same ingredients needed for OAMC Chicken, Broccoli & Rice bake so prep for both, cook this one tonight, and finish the others tomorrow. Plus you’ll have enough for the freezer and dinner too! The recipes are so different no one will mind having some of the same ingredients two nights in a row! Easy!
If you don’t have a rice cooker, buy one. They’re amazing and worth the small investment (under $50 for one with fuzzy logic – this is the one I have Aroma ARC-1000 Professional Rice Cooker/Food Steamer – I love it). Also, I chopped the garlic and ginger in my mini-chopper. Under $20 and so much easier to get out and clean than my full size. Hand chopping is fine as well, but I don’t have the knife skills or time to make the chop so fine.
I use kitchen shears to cut up the chicken breast. This allows me to contaminate less surfaces in the kitchen (no cutting board). Yes, I wear gloves and clean everything – I’m a vegetarian and this totally grosses me out! 
CHICKEN BROCCOLI STIR-FRY
- Marinade
- 1 c warm water plus 1 tsp Better Than Bouillon Organic No Chicken Base or chicken base, or equivalent amount of chicken granules, or 1 cup chicken broth deleting the water above)
- 3/4 c low-sodium Soy Sauce
- 1/4 c Rice Wine Vinegar
- 2 garlic cloves – chopped
- 1″ fresh Ginger Root – chopped
- 1 lb boneless, skinless chicken breast, cut into bite-size chunks (5 lbs total, 4 lbs boiled for tomorrow)
- 4 tsp canola oil (divided)
- 2 cups fresh broccoli florets (3 additional for tomorrow – 5 total)
- 1/2 cup sliced fresh carrots
- 8 oz can water chestnuts, sliced
- 1 cup sliced fresh mushrooms
- 8 oz can bamboo shoots, sliced
- 2 green onions, sliced
- 2 tsp cornstarch
- 2 cups hot cooked rice (white or brown, long grain) – (6 cups uncooked total – the rest is for tomorrow)
Make rice per package directions. I made enough for the broccoli bake as well (6 cups rice, 12 cups water). While the rice is cooking, place the 6-8 (4lbs) chicken breasts in a deep pan, cover with water, add 1 tbls Better Than Bouillon or use chicken stock instead (this is for tomorrow’s dish). Cook at a low boil until done throughout and no pink is showing (about 20 minutes).
Next prepare the marinade for tonight’s meal. Dump all ingredient’s listed into a bowl, whisk. Remove and reserve 3/4 cup for later use. Add the meat (1 lb) which has been cut into bite size pieces (I used organic tenders which a mix of white and dark meat). Refrigerate the meat in marinade 1-2 hours.
While the meat is marinating and the rice and chicken cooking, wash and chop vegetables. Chop 3 extra cups of broccoli for tomorrow. When the boiled meat is done, drain, and cool. Cut into bite size pieces and refrigerate for tomorrow. When the rice is complete, reserve two cups and refrigerate the rest for tomorrow.
Finish tonight’s meal: After the meat has marinated, remove from marinade and toss leftover sauce. Place 2 tsp canola oil in the bottom of a wok or deep pan on medium heat. Add the meat and brown. When the meat is nearly cooked through (about 5 mins) add the broccoli and carrots. Stir fry until crisp/tender (about 4 minutes). Add mushrooms, bamboo shoots and stir fry until tender – about 3 mins. Add green onions. Warm.
Add cornstarch to reserved marinade. Add to skillet and bring to a light boil. Cook 2 minutes to thicken. Serve over warm rice.
Tomorrow – you’ll assemble and eat the Broccoli Chicken Bake!
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Connie blogs about being a vegetarian who cooks for her meat-loving hubby, OAMC, DIY home decor, gardening, and more.
