Entree: United States – Chicken and Broccoli Stir-Fry over Jasmine Rice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless, skinless chicken breasts, approx. 6 oz (170 g) each
- 1 large head broccoli, approx. 12 oz (340 g) total, cut into florets
- 4 cloves garlic, minced (approx. 0.42 oz (12 g))
- 2 cups (370 g) jasmine rice

Show original ingredient measurements

- 4 boneless, skinless chicken breasts, approx. 6 oz (170 g) each
- 1 large head broccoli, approx. 12 oz (340 g) total, cut into florets
- 4 cloves garlic, minced (approx. 12 g)
- 2 cups (370 g) jasmine rice

Instructions

1. Cook jasmine rice according to package directions until tender; keep warm.
2. Slice chicken breasts thinly across the grain; set aside.
3. Heat a large skillet or wok over medium-high heat. Add minced garlic and briefly cook until fragrant, then add sliced chicken and stir frequently until cooked through and lightly browned.
4. Add broccoli florets to the skillet, stir and cook until broccoli is crisp-tender and chicken registers 165°F (74°C) when checked; if needed cover briefly to steam and finish cooking.
5. Divide cooked jasmine rice among plates and top with the chicken and broccoli stir-fry. Serve immediately.