If there’s one thing you’re going to learn about me, it’s that I don’t like to spend a whole lot of time cooking after I come home from work. I mean, who does, right? The dilemma then comes up: Do I spend $30 on take-out that’s going to cause my waistline to expand, or do I make something nutritious at home for a fraction of the cost? And when you look at it in those terms, the cheaper option always seems better!
By this point, Austin and I are both craving take-out, so that’s where this recipe was born! And it’s so, so good! 🙂
- 1 chicken breast cut into 1 inch, but sized strips
- 1 head of broccoli cut into florets
- 1/4 sweet chili sauce
- 2-3 cloves garlic (minced)
- 2 tbsp low sodium soy sauce
- 2 tbsp sesame oil
- 2 tsp red wine vinegar
- 1. In a large frying pan, heat sesame oil over medium high heat and cook broccoli for 3-4 minutes, stirring frequently.
- 2. While the broccoli is cooking, whisk together sweet chili sauce, garlic, soy sauce, and rice wine vinegar in a mixing bowl. Set aside.
- 3. Add the chicken breast to the pan and cook evenly for 4-5 minutes. Chicken should be white with a golden-brown sear.
- 4. Pour the mixture over the chicken and broccoli and cook, mixing, for another 3-5 minutes until broccoli is tender and the sauce begins to thicken.
- 5. Serve with rice, noodles, quinoa, or eat as is!
- 1. In a small sauce pan over medium high-heat, toast 1/4 cup tri-colored quinoa in 1 Tbsp of coconut oil for one minute, stirring constantly.
- 2. Pour in 1/2 cup of water and bring to a boil, stirring occasionally.
- 3. Once it starts to boil, reduce heat to low and cover, simmering for about 15 minutes until water is absorbed.
- 4. Fluff up with a fork and add salt & pepper to taste.
- Finish with toasted sesame seeds for an added textural component!