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Dinner recipe · from the recipe book

Lemon Ginger Chicken with Broccoli and Carrots

Tender seared chicken breast and crisp-tender broccoli and carrots in a bright, glossy lemon-orange ginger sauce, served over fluffy brown rice.

Lemon Ginger Chicken with Broccoli and Carrots

Ingredients

  • 1¼ lb600 gChicken breast, boneless skinlesscut into 1-inch pieces
  • 3¾ cups florets350 gBroccolicut into bite-size florets
  • 3 medium180 gCarrotsthinly sliced on the diagonal
  • 1⅓ cups240 gLong-grain brown rice, dry
  • 2½ cups600 gWater
  • ½ cup (120 ml)120 gOrange juice
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • 3½ tbsp grated20 gFresh gingerpeeled and grated
  • 4 cloves12 gGarlicminced
  • 2½ tbsp35 gLow-sodium soy sauce
  • 1 tbsp20 gHoney
  • 1½ tbsp12 gCornstarch
  • 1½ tbsp20 gCanola oil
  • 1⅛ tsp5 gToasted sesame oil
  • 2 medium30 gGreen onionsthinly sliced
  • 2¾ tsp8 gSesame seeds

Steps

  1. Rinse the brown rice and bring it to a boil in a saucepan with 540 g of the water. Cover, reduce to low and simmer 40 to 45 minutes until tender; let stand covered while you cook the stir-fry.
  2. While the rice cooks, prepare the chicken, broccoli, carrot, ginger, garlic and green onion as noted.
  3. Make the sauce: in a bowl whisk the orange juice, lemon juice, lemon zest, soy sauce, honey, cornstarch, half the ginger and the remaining 60 g of water until smooth.
  4. Heat half the canola oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, turning, 6 to 8 minutes until browned and it reaches 165°F (74°C). Move the chicken to a plate.
  5. Add the remaining half of the canola oil to the skillet. Add the carrot and stir-fry 2 minutes, then add the broccoli and stir-fry 3 to 4 minutes until bright green and crisp-tender.
  6. Add the garlic and the remaining half of the ginger and stir 30 seconds until fragrant.
  7. Return the chicken to the skillet, stir the sauce, and pour it in. Cook, tossing, 1 to 2 minutes until the sauce thickens and turns glossy.
  8. Turn off the heat and drizzle with the toasted sesame oil. Serve over the brown rice, topped with the green onion and sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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