Low-Cal Chicken & Broccoli

Now that I’m actually home more than 6 nights a month, I’m enjoying getting to try different recipes. This month, BIRCHBOX is doing the BIRCHBOX Challenge with different challenges every day. This past Sunday’s challenge was making lunch your biggest meal of the day. So this was the perfect excuse to try this new chicken and broccoli I thought sounded awesome. The best part is that it’s only about 150 calories per serving!

Chicken and Broccoli

1 lb boneless skinless chicken breast, cut into 1 inch pieces

2 garlic cloves, finely chopped

2 tsp finely chopped ginger

1 cup chicken broth

3 tablespoons soy sauce

2 tsp sugar

2 cups broccoli florets

2 tsp corn starch

My first advice with this recipe is to prep all of your ingredients before you start cooking your chicken, because it’s going to cook pretty quickly.

I will also note that finely chopping garlic and ginger is harder than you’d think and mine definitely wasn’t as “fine” as I’d like it to be. In all honesty, I just got tired of dealing with it and it is what it is, it tastes the same, you just don’t have tiny bits of garlic. I also opted to use fresh garlic, you could use minced garlic in a jar. I don’t like to do that because storing it in your fridge undoubtedly makes your fridge smell like garlic until you get rid of the fridge. Since I rent and have no desire to burn this place down over some garlic, I just used fresh garlic which isn’t as lingering.

First, spray a non-stick skillet with cooking spray and heat over medium high heat. Add the chicken, garlic, and ginger. Cook for 2-3 minutes or until chicken is brown.

Then add 3/4 cup chicken broth, soy sauce, and sugar. I mixed all these in a measuring cup and poured over my chicken. Cover your pan and cook over medium heat for about 5 minutes, stirring a couple of times.

Check to make sure your sous chef isn’t napping on the job.

Next add your broccoli. Cover your pan back up and cook another 5 minutes. You Just need to stir a few times until the chicken isn’t pink in the center and the broccoli is tender, but still crisp.

Then you are going to mix the corn starch with 1/4 cup broth and stir into the chicken and broccoli. Continue cooking and stir frequently, until the sauce is thickened.

You can serve this with any type of rice or quinoa or whatever just don’t pick kale.

I happen to prefer brown rice so that’s what I made.

This makes about 3 servings, especially if you use a lot of broccoli, which I prefer. And it tastes great warmed up so you can easily take it to work for lunch.