1/2 lb to 3/4 lb boneless skinless chicken breasts
Kosher salt
Olive oil
Your favorite spice rub for grilling (optional)
1 lb broccoli florets
1/4 teaspoon chile flakes (more to taste)
1/3 to 1/2 cup toasted almonds, roughly chopped
1 teaspoon dark sesame oil
Freshly ground black pepper
Instructions
1. Put a 2 quart pot of salted water (about 1 Tbsp of salt) on to
boil. While the water is heating, start the chicken cooking in the
next step.
2. Place the chicken breasts in a bowl and sprinkle seasoning on all
sides. Use at a minimum some salt. Or if you have a favorite spice
rub, you can use 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 only season the chicken with salt.) Rub some olive
oil all over the chicken breasts. Grill the breasts for a few 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
almost cooked through. They'll cook a little longer in the sauté
pan, so they can still be a little pink in the middle at this point.
Remove from pan or grill, set aside for a minute, then thinly slice.
3. Once the chicken has cooked and the water is boiling, add the
broccoli florets to the salted boiling water. Allow the water to
come back to a boil, and once boiling again, let cook for about 1
minute. Drain.
4. Heat a tablespoon of olive oil in a large sauté pan on high heat.
Add the red chili flakes. Once the red chili flakes are sizzling, add
the broccoli florets, sliced 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
until all of the chicken pieces are no longer at all pink in the
center, a minute or two.
Originally Submitted
4/1/2012
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