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15-Minute Meals: Broccoli and Chicken Bowls

15-Minute Meals: Broccoli and Chicken Bowls

We all know Rachael Ray is the queen of 30 minute meals, so I took a favorite recipe of hers and have tried to make it in 15 minutes! On a busy weeknight, I’m not afraid to cut a few corners to speed up dinner, so I’ve given in to the  high-quality organic frozen rices that are now on the market. They can be microwaved to great results in minutes, and they’re very inexpensive. I’ve added chopped nuts to this dish for added crunch, but you can certainly omit them and still have great results.


  • 3 cloves garlic, sliced
  • 3 tbsp. soy sauce or Tamari (it’s a great gluten-free alternative to soy)
  • 2 tbsp. sugar
  • 1 1/2 tbsp. corn starch
  • kosher salt and freshly ground pepper
  • 3/4 lb. skinless, boneless chicken breasts or thighs, thinly sliced
  • 4 cups frozen rice (I love the Trader Joe’s or Whole Foods Organic options)
  • 3 tbsp. extra virgin olive oil
  • 1 bunch broccoli, cut into 1” pieces
  • 2 scallions, white and light green parts only, thinly sliced
  • 1/2 cup unsalted cashews or almonds, coarsely chopped


In a medium bowl, whisk together half of the garlic, the soy sauce, sugar and ½ tablespoon cornstarch. Add the chicken, a pinch of salt and pepper and toss; let the chicken stand for 5 minutes in the sauce. In a small bowl, whisk together ½ cup water and the remaining 1 tablespoon cornstarch.
While the chicken marinates, prepare the rice according to the label’s instructions.
In a large nonstick skillet, heat 1 tablespoon olive oil and the remaining garlic over medium-high heat. Add the broccoli stalks, season with salt and pepper and cook for 1 minute. Add ¼ cup water and the broccoli florets, cover and steam until crisp-tender, 3 to 4 minutes; transfer the broccoli to a plate.
Add the remaining 2 tablespoons olive oil to the skillet and heat until hot. Add the chicken mixture and scallions and cook, stirring, until the chicken is just cooked through, about 2 minutes. Stir in the broccoli, then stir in the remaining cornstarch mixture. Cook until the liquid thickens, about 30 seconds. Remove from the heat and stir in the nuts (if using). Place the rice in individual bowls and serve with a big heap of the stir fry over the top.

Amanda Haas is a cookbook author and founder of the website One Family One Meal, which provides free recipes, menu plans, and shopping lists to parents who want to cook healthy meals their entire family will love. Her most recent book project is Williams-Sonoma’s Essentials of Roasting, Revised Edition.


Image Source: A. Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

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