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This recipe hits all the marks: cheap, easy, crowd-pleasing, healthy, one-pan, chicken, and delicious.

Total time

25 minutes


  • 10 ounce raw chicken breast (or firm tofu or tempeh)
  • 2 tablespoons extra virgin olive oil (or olive oil spray to reduce the amount of fat)
  • 1 tablespoon minced garlic
  • ½ cup chopped green onions (or more/less to taste)
  • 1 cup cooked (short grain) brown rice (or instant brown rice to save time)
  • 1 tablespoon Chinese 5-spice powder (I use Private Selection brand)
  • 2 tablespoons low sodium tamari (or soy sauce or Bragg Liquid Aminos)
  • 1 cup frozen (or raw) broccoli florets


  1. Preparation Chop up raw chicken breast into tiny pieces (about the size of nickels). Set a nonstick skillet on low-medium heat and add olive oil and garlic. Careful not to let the garlic burn. Just let it cook for 1 minute then add chopped green onions. Stir with a wooden spoon or spatula. After 1 to 2 minutes, add cooked brown rice to the skillet, then add the Chinese 5-spice blend. Stir and sear the cooked rice for about 1 minute. Let the aroma fill the kitchen. Add low-sodium tamari (or soy sauce) and after about a minute of searing the rice, increase the heat to medium-high and toss in the chopped chicken breast. Chop and stir. If you find the mixture is getting too dry, then decrease the heat and/or spray the skillet with olive oil. Cook for about 6 to 10 minutes, until the outside of the chicken turns brown or has a light sear. Finally, add frozen or fresh broccoli florets to the skillet and cook for another 5 to 7 minutes. Garnish with green onions and season to taste with more tamari or soy. Related video Closed Captioning ON OFF apply | reset x Text Display Background Enhancements fontTimes New RomanArialComic Sans sizeT T T T color How to spruce up a simple chicken and broccoli dish -- on a budget! Play Video - 4:07 (currentTime)) { %> Your video begins in   Options English Off
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