Weeknight Chicken and Broccoli Bowl with Peanut Sauce
This dish feels fancy, but is easy enough for a weeknight dinner! Make it even simpler by using leftover chicken cooked earlier in the week.
12oz cooked chicken, cut into chunks
6 oz baby bella mushrooms, wiped clean and sliced
14 oz frozen broccoli
1/2 tsp Ground Ginger
1/2 tsp Garlic Powder
1/4 tsp Chili Powder (optional)
1 tsp Sesame Oil or Canola Oil
3TB Rice Wine Vinegar
1TB Coconut Aminos
1 tsp Fresh Squeezed Lime Juice
1-2 TB Water to thin, as needed
1 tsp Sesame Seeds, divided
Heat a large pan over medium heat for 3-5 minutes.
Meanwhile, make the sauce: In a small bowl (I often use a ramekin for this) combine all sauce ingredients EXCEPT sesame seeds, and whisk until fully mixed. Then, stir in 1/2 tsp sesame seeds. Set aside for flavors to meld.
Cook broccoli as directed on the package. (Microwave is fastest)
Spray heated pan with 2 quick spritzes of silicone free cooking spray.
Place sliced mushrooms into the pan and give a quick stir. Allow to sauté in the pan for about 2 minutes; you don't want them to get soggy, just a little browned.
Add chicken to the pan, and stir once. Then let chicken sit in pan with mushrooms to get lightly browned and warmed through (if using leftover chicken). Do not cover.
Divide broccoli equally among two bowls.
Once chicken is warm, remove the pan from the heat, and add peanut sauce all at once, stirring quickly to combine, being careful not to let the sauce sit in the pan more than a minute or so.
Immediately pour chicken and mushroom mixture over broccoli and serve.
Sprinkle each bowl with 1/4 tsp remaining sesame seeds and enjoy!
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