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Categories:
olive oil chicken thyme salt black pepper garlic broccoli florets chicken broth cornstarch brown rice
Viewed: 80 - Published at: 4 years agoIngredients
- 2 teaspoons olive oil
- 1 lb uncooked uncooked boneless skinless chicken breast (cut into 1-inch pieces)
- 1 teaspoon dried thyme (or more)
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 3 medium garlic cloves, minced (or more)
- 2 cups broccoli florets
- 1 1/2 cups reduced-sodium chicken broth, divided
- 1 1/2 tablespoons cornstarch
- 2 cups cooked brown rice, kept hot
Method
- Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme, salt and pepper. Add garlic to skillet and cook, stirring, 1 minute. Add chicken to skillet and cook until browned on all sides, stirring frequently, about 3 minutes.
- Add broccoli to skillet, cover and cook 2 minutes.
- Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.
- In a cup, dissolve cornstarch in remaining 1/2 cup of broth; add to skillet.
- Simmer until mixture thickens, stirring constantly, about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving.
