Chicken Broccoli with Almond Sauté Recipe

Among the important things I enjoy about cooking is how some active ingredients, tossed together on an impulse, can turn out unexpectedly well. Like 2 individuals fulfilling for the first time, instantly acknowledging they will be buddies permanently (has that ever happened to you?) Dear broccoli, satisfy toasted almond, and her good friends grilled chicken, sesame oil, and red chili flakes. You are all going to get along swimmingly.

This was among those what-can-we-put-together-for-dinner-with-what-we-have-on-hand meals that was an unexpected success. We often have broccoli in the refrigerator, since it keeps well, and I might eat it practically every day without tiring of it. Toasted almonds are another well-loved kitchen item-- great for snacking, and helpful for you too. Boneless, skinless chicken busts are generally not my favorite (provide me bone-in, skin-on thighs any day), but they are incredibly convenient when you want a quick meal. No hassle.

Chicken Broccoli with Almond Sauté Recipe

Ingredients

• 1/2 lb to 3/4 lb boneless skinless chicken breasts
• Kosher salt
• Olive oil
• Your favorite spice rub for grilling (optional).
• 1 pound broccoli florets.
• 1/4 teaspoon chile flakes (more to taste).
• 1/3 to 1/2 cup toasted almonds, approximately sliced.
• 1 teaspoon dark sesame oil.
• Fresh black pepper.

Method.

Put a 2 quart pot of salted water (about 1 Tbsp of salt) on to boil. While the water is heating, begin the chicken cooking in the next action.

Place the chicken breasts in a bowl and sprinkle flavoring on all sides. Usage at a minimum some salt. Or if you have a preferred spice rub, you can utilize that too. Heat a grill pan, or prepare a grill, for high, direct heat. (If you don't have a grill pan or grill, use a cast iron skillet, and just season the chicken with salt.) Rub some olive oil all over the chicken breasts.

Grill the breasts for a couple of minutes on each side to get some nice char marks, then lower the temperature to low and leave on the grill until the breasts are just practically prepared through. They'll prepare a bit longer in the sauté pan, so they can still be a little pink in the middle at this point. Get rid of from pan or grill, set aside for a minute, then very finely slice.

Once the chicken has actually prepared and the water is boiling, add the broccoli florets to the salted boiling water. Enable the water to come back to a boil, and as soon as boiling once again, let cook for about 1 minute. Drain.

Heat a tablespoon of olive oil in a big sauté pan on high heat. Include the red chili flakes. As soon as the red chili flakes are sizzling, include the broccoli florets, chopped grilled chicken, and toasted almonds. Drizzle dark sesame oil over the broccoli and chicken, sprinkle with salt and freshly ground black pepper to taste. Toss and cook up until all of the chicken pieces are no longer at all pink in the center, a minute or more.

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