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Chicken & Broccoli over Rice

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Chicken & Broccoli over Rice

4.2 from 5 votes
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Course: Main Course
Cuisine: American
Keyword: Chicken & Broccoli over Rice
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 408kcal


  • 1 cup brown rice, raw
  • 1 pound chicken breast
  • 1/4 cup flour, all-purpose
  • 1 cup chicken broth, low-sodium
  • 1/4 cup honey
  • 1/4 cup soy sauce, low sodium
  • 1/2 tablespoon ginger root, fresh
  • 2 clove garlic
  • 2 teaspoon sesame oil
  • 2 tablespoon olive oil
  • 6 cup broccoli, florets
  • 1 medium onion
  • 1 1/2 cup diced mushrooms, portabella


  • 1/2 cup cranberries, dried


  • Cook rice as directed on package, leave covered, and set aside.
  • Cut chicken into smaller pieces and add to a bowl with the flour. Toss to coat. Remove chicken from the flour and set aside.
  • Using the same bowl with the remaining flour, add chicken broth, honey, and soy sauce; whisk to combine. Grate ginger and mince garlic, then add to sauce along with sesame oil. Whisk until smooth and set aside.
  • Heat wok or large skillet over medium. Add 1 tablespoon of olive oil, heat thoroughly, and then add chicken. Cook for 1 minute and stir. Continue to cook and stir for 5 more minutes or until all pieces are browned and cooked through. Remove from wok.
  • Chop broccoli, onion, and mushrooms. Heat remaining 1 tablespoon olive oil in wok; add veggies. Stir fry for 4 minutes; add sauce. Bring to a boil while constantly stirring. Cook for 2 more minutes or until sauce thickens; add chicken. Stir to coat and cook for 1 minute more.
  • Serve over rice, and top with cranberries.
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Calories: 408kcal | Carbohydrates: 59g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 711mg | Fiber: 4g | Sugar: 24g

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