Chicken Broccolini Stir-Fry with Rice

Ingredients

Estimated total cost: €14.05 · €3.51/serving

• 1/4 cup premium vegetable oil, dividedEst. price €0.12–€0.25
• 4 scallions, thinly sliced on the bias, divided (great for garnishing)Est. price €0.40–€0.80
• 1 pound tender chicken cutlets, sliced into 1/2 stripsEst. price €8.00–€15.00
• 1 1/4 teaspoon sea salt, dividedEst. price €0.02–€0.05
• 1/2 teaspoon freshly ground black pepperEst. price €0.03–€0.08
• 2 cloves fresh garlic, finely grated or pressed (release more flavors by grating)Est. price €0.10–€0.20
• 1 teaspoon finely grated ginger root (adds a vibrant kick)Est. price €0.08–€0.15
• 1 bunch baby broccoli (about 6 ounces), tips trimmed, halved lengthwise if stalks are thickEst. price €1.50–€2.50
• 4 cups cooked white rice (preferably aged, long- or medium-grain) (day-old rice works best for stir-fries)Est. price €1.20–€2.00
• 3 large eggs, beaten until well combinedEst. price €0.75–€1.20

Steps

1. 1

   In a spacious nonstick or cast-iron skillet or wok, heat 1 tablespoon of oil over high heat. Set aside approximately 2 tablespoons of sliced scallion greens. Introduce the rest of the scallions into the hot oil and cook for about a minute, tossing occasionally. Incorporate the chicken, 1 teaspoon of salt, and pepper; stir and cook for roughly 2 minutes. Next, add the garlic and ginger, followed by the broccolini; toss until well combined. Cover and cook until the chicken is fully cooked and the broccolini is tender, which should take around 2 to 3 minutes more. Finally, transfer everything to a large bowl, including the reserved scallion greens.

2. 2

   In a skillet, heat the remaining 3 tablespoons of oil over high heat. Add the rice and sprinkle with the remaining 1/4 teaspoon of salt. Stir to coat the rice with oil, then press it down into an even layer in the skillet. Allow it to cook without stirring until the bottom becomes crispy, approximately 2 minutes. Push the rice to one side of the skillet and crack the eggs onto the other side. Gently stir them to create soft curds, cooking until they are just set, for about 1 minute. Finally, fold the eggs into the rice mixture before serving.

3. 3

   Gently incorporate the snow peas, edamame, soy sauce, and orange juice into the mixture. Stir-fry the ingredients together until they are heated through, which should take approximately 1 minute. Introduce the chicken mixture into the pan and mix everything thoroughly. Plate the dish evenly among serving plates, then sprinkle 2 tablespoons of reserved scallions on top. Optionally, add a drizzle of chili or sesame oil before serving.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Stir-fries are a popular cooking technique in Chinese cuisine, known for their quick cooking methods and flavorful combinations of ingredients. This dish likely draws inspiration from traditional Chinese stir-fry dishes, incorporating a mix of meat, vegetables, and rice.

• Seasonal note

  This Chicken Broccolini Stir-Fry with Rice is best made in the spring when broccolini, scallions, and snow peas are in season. These fresh ingredients will be at their peak flavor and quality during this time.

• Health note

  This dish is a good source of protein, providing 30g per serving. It is also rich in fiber (5g) and vitamin C, which supports immune health. However, it is high in cholesterol and sodium, so it should be enjoyed in moderation.