Ingredients
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1 tablespoon olive oil
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8 cups broccoli florets
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1/2 cup reduced-sodium chicken broth, divided
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2 cups cooked brown rice
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1 tablespoon garlic, minced
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2 teaspoons ginger, minced
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1/2 teaspoon crushed red pepper flakes (or to taste)
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2 cups cooked chicken breasts, preferably marinated first
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1 tablespoon Braggs liquid aminos
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1 teaspoon soy sauce
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1 1/2 teaspoons oyster sauce
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1 teaspoon cornstarch
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2 cups onions, sliced vertically (about 1 large)
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1 tablespoon rice wine vinegar
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
- Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
- Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute.