Ginger Garlic Chicken & Broccoli Bowls
Tender chicken thighs stir-fried in a savory ginger-garlic sauce, served over fluffy jasmine rice with crisp broccoli for a complete, flavor-packed weeknight me
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Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce (divided)
- 1 tablespoon cornstarch
- 2 tablespoons sesame oil (divided)
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 3 pouches microwaveable jasmine rice (or 3 cups cooked jasmine rice, see notes)
- 1 pound frozen broccoli florets
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
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