Go Back
Print

One Pot Meal: Lighter Sweet and Sour Chicken and Broccoli

An easy, gluten-free riff on a take-out classic. Cooked in one pot in under thirty minutes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 6 Boneless Skinless Chicken Thighs
  • Salt and Pepper
  • 1 Tablespoon Olive Oil/ Canola Oil
  • 1 Cup Low-Sodium Chicken Stock
  • ½ Cup Brown Basmati Rice
  • 3 Cups Chopped Broccoli Florets
  • For the Sauce:
  • 2 Tablespoons Olive Oil
  • ½ Teaspoon Sesame Oil
  • 1 ½ Teaspoons Chile Garlic Sauce
  • Zest of 1 Orange
  • Juice of ½ an Orange
  • 1 ½ Tablespoons Agave/Honey
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Water
  • Juice ½ Lemon
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper

Instructions

  1. Cut the chicken thighs into bite sized pieces.
  2. Add the oil to a large skillet. Heat over moderate heat. Season chicken with a little salt and pepper on both sides. Add chicken to hot pan and cook for about five minutes on each side. Once golden on each side, remove chicken and add to a plate off to the side.
  3. Add in the rice and stir it around to toast it for a minute or two. Pour in the chicken stock and bring to a simmer. Reduce heat to low and cover with a lid. After seven minutes, add the chicken and broccoli. Cover with a lid and cook for ten more minutes.
  4. While the chicken finishes cooking and the broccoli steams, make the sauce. Add all of the sauce ingredients to a small bowl and whisk to combine.
  5. Once the rice is tender, add in the sauce and fluff everything together with a fork. Serve right out of the dish.