Poêlée au four

Ingrédients

• 1/2 cuplow-sodium soy sauceAmount1/2 cupIngredientlow-sodium soy sauce
• 1 cupchicken brothAmount1 cupIngredientchicken broth
• 1 tbspcornstarchAmount1 tbspIngredientcornstarch
• 1 tbsphoneyAmount1 tbspIngredienthoney
• 1 tsprice vinegar
• 1 1/2 tsppowdered gingerAmount1 1/2 tspIngredientpowdered ginger
• 2garlicAmount2Ingredientgarlic cloves, grated cloves, grated
• 2chicken breastsAmount2Ingredientchicken breasts, cut in half lengthwise, cut in half lengthwise
• 1 tbspvegetable oilAmount1 tbspIngredientvegetable oil
• 1small head broccoliAmount1Ingredientsmall head broccoli, cut into 1/4-inch florets, cut into 1/4-inch florets
• 1red pepperAmount1Ingredientgreen pepper, cut into strips, cut into strips
• 1green pepperAmount1Ingredientgreen pepper, cut into strips, cut into strips
• 4 cupcooked riceAmount4 cupIngredientcooked rice, for serving, for serving

Préparation

1. 1

   In a large bowl, stir together the soy sauceAmount1/2 cupIngredientlow-sodium soy sauce, chicken broth, cornstarch, honey, vinegar, ginger, and garlic. Add the chicken and refrigerate for at least 1 hour to marinate.

2. 2

   Heat broiler with the rack 6-inches from the heat. Remove the chicken from the marinade, place on a lightly oiled rimmed baking sheet, and cook for 10 minutes. Flip the chicken and add the broccoliAmount1Ingredientsmall head broccoli, cut into ¼-inch florets and peppers, pour 3 tablespoons of the marinade over the vegetables, and cook for 10 minutes until the vegetables are tender and the chicken is cooked through. Allow the chicken to rest for 5 minutes, then slice.

3. 3

   Meanwhile, in a small saucepan, pour the remaining marinade and cook over medium heat for 5-6 minutes, until the mixture reaches a boil and thickens. Serve the chicken and vegetables over rice topped with the sauce.