Shredded Chicken and Broccoli with Daikon Fried Rice
Try this Shredded Chicken and Broccoli with Daikon Fried Rice recipe, or contribute your own.
Try this Shredded Chicken and Broccoli with Daikon Fried Rice recipe, or contribute your own.
- for the sauce:
- pepper to taste
- 1 tablespoon sesame oil
- 1 small garlic clove minced
- 2 scallions, diced white and green parts divided
- 2 tablespoons low sodium sauce
- 1/4 easpoon hot sauce (frank’s and tessemae’s are great option
- 1/4 easpoon honey
- for the chicken and broccoli:
- 1.5 cups broccoli florets
- 3/4 up shredded chicken breast*
- for the rice:
- 1 large daikon radish peeled, blade c
- 2 teaspoons virgin coconut oil
- 1 teaspoon peeled and minced ginger
- 1 large whole egg
- 1 teaspoon low sodium soy sauce
- *to shred chicken: place 1/2 pound boneless chicke bring to a boil, and simmer until the thickest part of the breast meat is no longer pink, 10 to 12 minutes. transfer the chicken to a bowl and then shred the chicken, using two forks.
- Carbohydrate 12.3138191666667 g
- Cholesterol 105.75 mg
- Fat 9.88354834702801 g
- Fiber 4.55729150529702 g
- Protein 8.28072083333333 g
- Saturated Fat 1.80550666861131 g
- Serving Size 1 1 Serving (204g)
- Sodium 221.266 mg
- Sugar 7.75652766136964 g
- Trans Fat 1.1911633339359 g
- Calories 158 calories
Step-by-step
- Bring a medium pot filled halfway with water to a boil. Once boiling, add in the broccoli and cook for 2-3 minutes and then drain into a colander. Set aside and wipe down pot and reserve aside for use later in the recipe.
- Whisk together all of the ingredients for the sauce in a small mixing bowl (using green parts of scallions only) and set aside.
- Place your daikon radish noodles into a food processor and pulse until rice-like bits. Place in a bowl near a sink. Place another bowl next to the bowl of rice. Take large handfuls of the rice and squeeze out the excess water into the sink and then place in the empty bowl. Repeat this until you've squeezed out the excess moisture in all of the rice. Set aside.
- In a large skillet, place in the coconut oil. Then, place in the garlic, ginger and white parts of the scallions. Let cook for 30 seconds and then add in the daikon rice. Cook for 2 minutes, stirring frequently and then make a cavity in the center of the rice and crack in the egg. Scramble the egg and then once mostly scrambled, mix into the rice, soy sauce and season with pepper.
- While daikon rice is cooking, place the pot used to boil the broccoli over medium-high heat and add in the chicken, broccoli and sauce. Bring to a boil and then reduce heat to low and keep warm as daikon rice finishes cooking.
- Divide the daikon rice into bowls and top with chicken and broccoli. Serve immediately.
A Busy Mom's Delicious and Healthy Weeknight Dinner
As a working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework help, and the ever-present struggle to put a healthy and satisfying meal on the table. I'm constantly searching for recipes that are quick, easy, and packed with flavor, without sacrificing nutrition. This Shredded Chicken and Broccoli with Daikon Fried Rice recipe has become a lifesaver. It ticks all the boxes: it's ready in under 30 minutes, it's surprisingly easy to make, and my kids actually *love* it – a rare feat in our household!
The best part? It’s incredibly versatile. I often adjust the ingredients based on what I have on hand. Sometimes I swap the chicken for shrimp or tofu, depending on what's on sale or what we're craving. The daikon radish rice is a fantastic low-carb alternative to traditional rice, and it's so satisfying. The process of squeezing out the excess moisture might seem a bit tedious at first, but trust me, it's worth the effort for the texture and flavor. The slight crunchiness of the daikon rice perfectly complements the tender chicken and broccoli.
Preparing the Chicken: I usually cook a large batch of chicken breast at the beginning of the week. This makes meal prep a breeze. Simply shred the cooked chicken and store it in the fridge for quick weeknight meals. This saves me precious time during the week. You can add your favorite seasonings to the chicken while cooking – a little garlic powder or onion powder goes a long way.
The Sauce: The sauce is another area where I get creative. I sometimes add a dash of sriracha for extra spice, or a squeeze of lime juice for a zesty twist. The beauty of this recipe is its adaptability to different tastes and preferences.
Leftovers: The best part of this recipe (besides the deliciousness, of course) is that the leftovers are even better the next day! The flavors meld together beautifully overnight. I often pack the leftovers for my kids' lunches or have it for a quick and easy dinner the following night. This recipe truly embodies efficient and delicious weeknight cooking.
This Shredded Chicken and Broccoli with Daikon Fried Rice is more than just a recipe; it's a time-saving solution, a healthy meal, and a delicious way to bring my family together around the dinner table. It’s a testament to the fact that healthy and delicious can also be fast and easy, even for the busiest of moms.
Tips and Variations:
- Add vegetables: Feel free to add other vegetables like carrots, bell peppers, or mushrooms.
- Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for extra heat.
- Make it vegetarian: Substitute the chicken with tofu or chickpeas.
- Use different grains: Cauliflower rice or quinoa would also be great substitutes for the daikon radish.
Give this recipe a try, and I'm confident it will become a staple in your weeknight dinner rotation. Enjoy!
