I always love a good meal that only uses one pan… much less clean-up later! I tried out a new recipe last night based on this Lean and Green cookbook that I got at a vendor event in my neighborhood a few months ago, and it was really good! Of course, in true Stephanie fashion, I changed up the recipe some because that’s just what I do. Sometimes it’s on purpose, sometimes I make a mistake in the prep or cooking and just have to roll with it from there… this was a little bit of both.
Now, if you don’t like mustard, don’t let the dijon part turn you away from this immediately. I don’t really care for mustard, but it is necessary and can be good in the right meals. In fact, that’s something I plan to change in this recipe, too; I want to lower the amount of dijon because it was almost a little too much for my tastes. I am going to make that adjustment in the recipe I post, so you can always add more if you want the extra flavor.
- 2 chicken breasts boneless, skinless
- 1 cup soy sauce
- 2 tbsp olive oil
- 2 cups raw broccoli chopped
- 1 clove garlic minced
- 1/4 cup chicken broth
- 1 tsp dijon mustard
Remove fat from chicken and cut into thin strips
In small bowl, cover chicken with soy sauce and marinade at least 5 minutes, preferably 30 minutes or more
In medium pan, saute broccoli and garlic with 1 tsp olive oil until just browned
Remove broccoli and set aside, covering to keep warm
Add remaining olive oil to pan and stir-fry chicken until cooked through
Add chicken broth and bring to a boil
Reduce heat to medium-low and add the dijon mustard, stirring to combine
Return broccoli to the pan and mix until coated and heated through
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