- 3/4 pound boneless, skinless chicken breasts, thinly sliced crosswise
- 2 cloves garlic, minced
- 2 tablespoons EVOO
- 8 ounces frozen broccoli florets, thawed
- 1/2 cup hoisin sauce
- 1 tablespoon sriracha or other hot sauce
- 4 cups cooked jasmine rice
In large skillet, cook chicken and garlic in EVOO over medium, stirring, until browned and cooked through, about 3 minutes. Stir in broccoli, hoisin and sriracha; cook until heated through, 3 minutes. Serve over rice.