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 chicken or turkey
- 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 whisking together cornstarch, brown sugar, soy sauce, hoisin sauce, and chicken stock. Set aside.
- Heat olive oil in a skillet. Sauté broccoli with a splash of water and salt for 5 minutes until tender-crisp. Remove and set aside.
- Cook ground chicken in the same skillet, breaking into crumbles. Season with salt and pepper. Drain excess fat if needed.
- Return broccoli to the skillet. Add minced garlic and pour in the sauce. Simmer until thickened.
- Serve over rice, drizzle with sriracha mayo, and garnish with sesame seeds.
Notes
- Ground chicken is done when no longer pink and reaches 165°F.
- Lean ground chicken is low in fat and high in protein.
- Store leftovers in the fridge for up to 3 days.
- A serving is about 4 oz of cooked ground chicken.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg