Entree: China – Cantonese – 蒜香鸡胸炒西兰花 ➤ Suàn xiāng jī xiōng chǎo xī lán huā (Garlic-scented sliced chicken breast stir-fried with broccoli, served with 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 10 min

Cook 12 min

Total 22 min

Ingredients

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

- 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each, sliced (12 oz (340 g) total)
- 1 1/2 cups (280 g) jasmine rice
- 1 large head broccoli, about 12 oz (340 g), cut into florets
- 6 cloves garlic, minced (0.7 oz (20 g) total)

Show original ingredient measurements

- 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each, sliced (12 oz (340 g) total)
- 1 1/2 cups (280 g) jasmine rice
- 1 large head broccoli, about 12 oz (340 g), cut into florets
- 6 cloves garlic, minced (0.7 oz / 20 g total)

Instructions

1. Rinse jasmine rice and cook according to package directions until tender; keep warm.
2. Heat a large nonstick skillet or wok over medium-high heat. Add the sliced chicken in a single layer and let sear until golden on one side, stirring occasionally, 4–6 minutes, until mostly cooked through. Add minced garlic and stir with the chicken for 30–60 seconds until fragrant.
3. Add broccoli florets to the pan and stir-fry with the chicken until broccoli is bright green and crisp-tender, about 3–5 minutes more; if needed, cover briefly to steam by trapping pan heat.
4. Taste the chicken and broccoli and adjust doneness to your preference. Serve the stir-fry spooned over warm jasmine rice.