Chicken and Broccoli Stir-Fry

PostpartumAsian-InspiredEasyServes 225 min

Sliced chicken breast and broccoli tossed in a mild ginger sauce over brown rice.

This warm, comforting meal is rich in lean protein to support ongoing physical healing and steady milk production. Broccoli provides calcium, which the body draws on heavily during lactation, as well as vitamin C to help absorb iron from other foods. Paired with the complex carbohydrates in brown rice, this dish offers the steady, sustaining energy a mother needs for round-the-clock baby care.

View Nutrition Facts

One serving≈650 kcal · 47 g protein

Calories650 kcal

Protein47 g

Carbs69 g · 14.4g sugar

Fat22 g · 3.2g sat

Fiber10 g

Sodium1,488 mg

Folate216 mcg DFE

Iron4.8 mg

Calcium220 mg

Choline179 mg

Iodine1.5 mcg

Vitamin D7 IU

Vitamin B120.5 mcg

DHA + EPA20 mg

Zinc3.9 mg

from its ingredients

Ingredients

10 oz chicken breast, cut into bite-sized strips
1 head broccoli, cut into small florets
½ cup brown rice (dry)
3 tbsp soy sauce
1 tbsp ginger, minced or grated
2 cloves garlic, minced
1 tbsp sesame oil
1 tbsp honey
1 tbsp cooking oil
1 tbsp sesame seeds, for garnish

Method

1Cook the brown rice according to package directions.
2In a small bowl, whisk together the soy sauce, ginger, garlic, sesame oil, and honey to make the sauce.
3Heat the cooking oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken to a plate.
4In the same skillet, add the broccoli florets and a splash of water. Cover and steam for 3-4 minutes until the broccoli is bright green and tender-crisp.
5Return the chicken to the skillet with the broccoli. Pour the sauce over the top and toss everything together until the sauce thickens slightly and coats the chicken and vegetables, about 2 minutes.
6Serve the stir-fry over the cooked brown rice and garnish with sesame seeds.

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