Klean & Long Recipe

Prepare and marinate chicken

Slice the chicken breasts horizontally into 1/2-inch strips or bite-sized pieces for even cooking. In a bowl combine 2 tbs low-sodium soy sauce, 1 tbs lemon juice, 1 tsp olive oil, 2 tsp minced garlic and 1 tsp ground black pepper. Add the chicken pieces, toss to coat, cover and refrigerate for 15–30 minutes while you prepare other components.

Cook the brown rice

Rinse 1 cup brown rice under cold water until water runs mostly clear. In a medium saucepan bring 2 cups water and 1 tsp kosher salt to a boil. Add the rinsed rice, stir once, reduce heat to low, cover and simmer for 35–40 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes; then fluff with a fork.

Prep vegetables

While rice cooks, trim and cut broccoli into small florets, peel and slice the carrot, and thinly slice the red bell pepper. Pat the marinated chicken dry lightly with paper towel to reduce splatter when cooking.

Make sauce

In a small bowl whisk together 1 cup low-sodium chicken broth, 1 tbs hoisin sauce and 1 tsp rice vinegar. In a separate small cup dissolve 1 tsp cornstarch in 1 tbsp cold water to make a slurry and set aside.

Cook chicken

Heat a large nonstick skillet or wok over medium-high heat. Add 1 tsp olive oil. When oil is shimmering, add the marinated chicken in a single layer (work in batches if needed). Cook without moving for 1–2 minutes to develop color, then stir-fry 2–3 more minutes until chicken is cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and cover loosely.

Stir-fry vegetables

In the same skillet add a splash (about 1–2 tsp) of olive oil if dry. Add carrots and stir-fry 2 minutes, then add broccoli and bell pepper. Stir-fry 3–4 minutes until vegetables are crisp-tender. If vegetables begin to stick, add 2–3 tbs of the prepared chicken broth mixture to deglaze the pan.

Combine, finish sauce

Return cooked chicken to the skillet with vegetables, pour the remaining chicken-broth/hoisin mixture over everything. Give the cornstarch slurry a quick stir and add it to the pan. Stir gently and cook 1–2 minutes until sauce thickens and coats the chicken and vegetables. Turn off heat and stir in 1 tsp sesame oil (optional) for flavor. Taste and adjust seasoning with kosher salt and freshly ground black pepper as desired.

Spoon the fluffy brown rice onto plates or meal-prep containers. Top with the chicken and vegetable stir-fry. Garnish with 2 tbsp sliced green onions and 1 tsp toasted sesame seeds. Serve immediately for best texture.

Allow any leftovers to cool before refrigerating. Store in airtight containers for up to 3–4 days; reheat gently in a skillet or microwave, adding a splash of water or broth if sauce has thickened excessively.