Easy Chicken & Broccoli Dinner
As my boys have gotten older, they have become pickier with the food. Even my best eater now cringes when I put some broccoli on his plate. I have videos of him downing asparagus and other greens at about 2 years old to prove to him that he actually loved this stuff back in the day!
So, I have had to get more creative with getting these veggies in, and I found that as long as they are loaded with flavor, we usually have better success!
If you are a mom reading this, I know you have been in a situation where your little ones have eaten a dinner you made 20+ times and then suddenly hate the meal. Right?!
Well, this meal is one I NEVER get complaints about, and minus Taco Night - this is the dish they will eat with literally NO complaints, and every single piece of dinner is gone from the plate!
It is super easy to put together, and you can easily double for leftovers for lunches or other dinners during the week. I think it tastes even better the next day!
I hope your family enjoys it as much as we do; feel free to let me know if your little ones will actually eat the broccoli in this dish, too!?
EASY CHICKEN & BROCCOLI RECIPE
Ingredients
2 pounds chicken thighs
1 can water chesnuts
1/3 cup cashews
3 scallions, chopped
sauce
1 cup chicken broth
1/4 cup brown sugar
1/3 cup liquid aminos
2 tbsp toasted sesame oil
2 tbsp cornstarch
1 clove garlic, finely grated
1/4 tsp ground ginger
1/4 tsp garlic powder
steam
2 heads of broccoli, chopped into small pieces
5 carrots, chopped as desired
Directions
cut the chicken up into chunks
on medium-high heat, add 1 tbsp butter and 2 tsp of sesame oil and add the chicken, salt and pepper + sprinkle with some garlic powder
while the chicken is cooking, combine all of the ingredients for the sauce, including the chopped-up scallions (you can reserve a few scallion tops for garnish if desired)
reserve about two tbsp of the sauce liquid and combine with the 2 tbsp of cornstarch to create a “slurry”
option one: add the broccoli and carrots to the pan with the chicken and cover to steam until tender
option two: in a separate pot with a steamer, steam broccoli and carrots until tender **this is how I make it** because I leave the carrots on the side
add water, chestnuts and cashews to the chicken with the sauce until it gets bubbly (med-high heat), then add in the slurry mixture
combine well until the sauce starts to thicken; this will not take long
serve with brown or jasmine rice (or vegetable fried “rice”)
garnish with sesame seeds if desired
