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Friday, February 23, 2018

Instapot Chicken & Broccoli



Get dinner on the table fast with this Asian-Style Chicken and Broccoli dish. Full of fresh and delicious flavor! I served mine over cauliflower rice. Shhhh, don't tell my husband that's what he ate. -:)

I found frozen ginger! They come in a little ice cube tray. You just pop one out to use. How handy dandy is that? In this case, I put it in a paper towel and used a meat mallet to crush it. Ingenuity! 

Ingredients


  • 1/3 cup low sodium soy sauce
  • 2/3 cup Swanson unsalted chicken stock
  • 1 cube Dorot ginger or 1 tsp grated
  • 2 tsp extra virgin olive oil
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 1 lb boneless skinless chicken breast, cut into 1" pieces
  • 1/2 tbsp cornstarch
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 lb fresh broccoli, separated into small to medium florets
  • 2 scallions, diced
  • 1 tsp sesame seeds
  • 1/4 tsp crushed red pepper flakes (optional)

Directions: 


  1. Whisk soy sauce, chicken stock and ginger together. Set aside. 
  2. Set Instapot to saute. 
  3. Add olive oil and onions and saute until softened. 
  4. Add in garlic and cook for an additional minute.
  5. Pour stock mixture into pot and add in diced chicken. Mix well. 
  6. Cover and set to 7 minutes, then do a quick release. 
  7. Remove chicken, set aside. 
  8. Remove 1 cup of the liquid, add cornstarch and mix well. Return to pot and set to saute. Stir until the sauce has thickened. Stir in salt and pepper. 
  9. Turn pot to warm and add the chicken back in with the broccoli, stir. 
  10. Place lid on pot and let it steam for 10 minutes. 
  11. Garnish with scallions and sesame seeds, crushed red pepper. 

Serve over brown rice or cauliflower rice for extra points. 

This recipe makes 4 servings at 1 pt on the Weight Watchers Freestyle program. 

Enjoy!



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