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Tip: Prep all ingredients (chop, measure out, etc.)
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before beginning.
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This will help you have all items there at your fingertips once your ready to start cooking.
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1.
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Bring a medium pot of lightly salted water to the boil for cooking broccoli florets.
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2.
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While waiting for water to boil, cut the chicken breasts into bite size pieces and marinate for a few minutes with the Hoisin sauce, sesame oil, 1 teaspoon of salt, pepper, garlic powder and 2 tablespoons of the olive oil.
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3.
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Next, to make the rice (do not rinse), heat a medium, non-stick pot on medium heat for a moment.
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Add the remaining 2 tablespoons of olive oil and the minced fresh garlic; stir for a moment, only until fragrant.
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Add the rice, and stir, allowing the rice to toast in the pot with the garlic for about 1-2 minutes.
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Add the remaining 1 teaspoon salt and the water; bring to simmer, cover, and reduce heat to low to cook for about 15-20 minutes, until fluffy.
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4.
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While rice cooks, preheat a large nonstick pan on medium-high heat.
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When hot, add the marinated chicken breast pieces and let brown on one side for about 4 minutes.
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5.
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While chicken cooks, cook broccoli in boiling water, only until tender-crisp and still vibrant green, about 2-3 minutes.
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Drain.
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6.
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Flip chicken pieces onto the other side for couple more minutes, then turn off heat and cover lightly to hold.
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7.
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When rice is cooked, let stand for 5 minutes.
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Next add lime juice and zest, and use a fork to fluff to incorporate.
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Check if additional salt is needed.
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8.
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Finally, spoon rice onto plates, and top with Hoisin chicken.
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Add broccoli, and garnish with chopped scallions and sprinkle with sesame seeds.
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Enjoy!
