Ingredients
Scale
- 2 cups cooked sushi rice
- 12 oz broccoli, chopped (about 4–5 cups florets)
- sesame seeds (for garnish)
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 lb ground poultry (lean ground chicken or turkey works best)
- 1 tbsp cornstarch
- 1 tbsp brown sugar
- 3 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1/4 cup chicken stock
- 1/3 cup light mayonnaise
- 2 tsp sriracha
Instructions
- Prepare the sauce by combining cornstarch, brown sugar, soy sauce, hoisin sauce, and chicken stock in a bowl. Whisk until smooth and set aside.
- Heat olive oil in a skillet over medium heat. Add broccoli and a splash of water. Season with salt and sauté for 5 minutes until tender-crisp. Remove and set aside.
- Add ground chicken to the skillet. Season with salt and pepper. Cook until no longer pink, breaking into crumbles. Drain excess fat if needed.
- Return broccoli to the skillet with chicken. Add minced garlic. Pour sauce over the mixture and simmer, stirring frequently until thickened.
- Serve over rice, drizzle with sriracha mayo, and garnish with sesame seeds.
Notes
- Use freshly minced garlic for best flavor.
- Adjust sriracha mayo to taste for more or less heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg