Chicken and Broccoli Over Rice

Chicken and broccoli over rice instead of beef.  Beef and broccoli are two of my favorite flavor combinations, and now chicken is too! Chunks of bite-size chicken breast with stir-fried veggies in a delicious sauce.

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I am positive you will love this recipe. It is so simple to prepare and incredibly satisfying and filling. Precut chicken tenders make the prep even easier because they are already cut into strips.

To make this chicken and broccoli recipe, you will need these ingredients:

• Skinless and boneless chicken breast or tenders
• Fresh or frozen broccoli ~ I’ve used both
• Red bell pepper
• Chicken broth ~ Low FODMAP if needed, such as Smoke n Sanity Chicken Base, my personal favorite
• Soy sauce ~ I use gluten-free or coconut aminos
• Garlic cloves ~ garlic powder substitute for Low FODMAP
• Honey or brown sugar
• Corn starch ~ arrowroot powder for corn-free
• Fresh ginger
• Toasted sesame oil
• Olive oil
• Rice for serving

This chicken and broccoli recipe has several advantages:

• In addition to being easy, you’ll only need one large skillet
• This is a healthy meal of lean chicken breast and sauteed vegetables
• The leftovers are fantastic. My husband likes to put his in a wrap
• There aren’t a lot of dishes for clean up

Enjoy!

Print Recipe

Chicken and Broccoli Over Rice

A skillet recipe that is perfect for weeknights and weekends. Chicken and broccoli in a sweet and sour sauce over rice.

Course: Main Course

Cuisine: Gluten-Free

Keyword: chicken and broccoli, chicken and broccoli over rice, easy chicken recipes, gluten-free chicken and broccoli

Servings: 4 Servings

Calories: 305kcal

Author: Mary Krick

Ingredients

• 1 tbsp Olive oil
• 3 Boneless skinless chicken breasts cut into bite-size pieces ~ or chicken tenders, about 1.5 pounds
• 1 to 1 + 1/2 lbs Broccoli cut into medium-sized chunks ~ or more I use a little more fresh or frozen
• 1 Lg Red bell pepper sliced ~ or any color of peppers
• 1 + 1/2 cups or 2 handfuls of chopped kale no stems ~ optional
• 1/3 cup Soy sauce ~ gluten-free if needed or coconut aminos
• 2 Tbsp Corn starch ~ or arrowroot powder for corn-free
• 1/2 cup Chicken broth
• 3 Tbsp Honey or light brown sugar
• 1 Tbsp Sesame oil
• 1/4 tsp Black pepper
• 1/2 Tbsp Fresh grated ginger
• 2 tsp Fresh minced garlic ~ 2 tsp garlic replacer powder for Low FODMAP
• Rice to serve with

Instructions

• Whisk together soy sauce, and corn starch. Add chicken broth, honey or brown sugar, sesame oil, pepper, ginger, and garlic. Stir to combine ingredients well. Set aside.
• In a large skillet, heat oil and add prepared meat. Cook until meat is fully cooked, this should take about 7-10 minutes. I cover the skillet for a few minutes if the pieces of meat are cubed to ensure it's cooked through.
• Add broccoli and peppers and cook for another 5-7 minutes. Toss in kale pieces at the end if you decide to add them.
• Pour sauce over the cooked meat and veggies and stir while it thickens.
• Serve over cooked rice or pad Thai rice noodles.
• Nutrition
• Serving: 1Serving | Calories: 414kcal | Carbohydrates: 24g | Protein: 42g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 162mg | Potassium: 1237mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1856IU | Vitamin C: 159mg | Calcium: 118mg | Iron: 6mg
• beef and broccoli over rice gluten, dairy, egg, and nut-free. Low FODMAP

Nutrition

Serving: 1Serving | Calories: 305kcal | Carbohydrates: 32g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 1347mg | Potassium: 989mg | Fiber: 5g | Sugar: 18g | Vitamin A: 2293IU | Vitamin C: 194mg | Calcium: 103mg | Iron: 2mg