Soy and ginger chicken with broccoli and brown rice
Sticky soy and ginger, chicken seared until golden, and broccoli that still has some bite. On the table in about thirty five minutes.
Notable for: fibre, vitamin C, vitamin A
Ingredients
- 880 gchicken breast, sliced 1 cm thick
- 300 glong grain brown rice
- 1broccoli, florets, stalk diced
- 300 gcarrots, thin half moons
- 200 gbrown onions, sliced
- 200 gfrozen mixed vegetables
- 60 mlsoy sauce
- 10 gcrushed garlic
- 10 gcrushed ginger
- 1lemons, juiced
- 1stock cubes, in 150 ml water
- 15 mlolive oil
Method
Put the rice on to cook first, since brown rice takes 25 to 30 minutes and that sets the timing for everything else.
Toss the sliced chicken with half the soy sauce, the garlic and the ginger, then leave it for 10 minutes while you cut the vegetables.
Get a large pan properly hot with the oil, then sear the chicken in two batches, 4 to 5 minutes each, and lift it out.
In the same pan, cook the onion, carrot and diced broccoli stalk for 3 minutes, then add the florets and frozen vegetables and cook for 3 minutes more.
Pour in the stock and the rest of the soy sauce, cover, and steam for 3 minutes.
Return the chicken with any resting juices, add the lemon juice, toss for a minute, and serve on the rice.
Sear in two batches
A crowded pan drops below searing temperature and the chicken steams instead of browning. Two batches costs four extra minutes and is where the flavour comes from.
Storage
Keeps four days in the fridge.
Reheat with a splash of water so the breast does not dry out.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.