Source: Simply Recipes
Yield: 4 servings
- Boneless skinless chicken breasts: 3/4 Pounds
- Kosher salt: 2 Pinches
- Olive oil: 1 Pinches
- Spice rub for grilling: 1 Pinches
- Broccoli florets: 1 Pounds
- Chile flakes: 1/4 Teaspoons
- Toasted almonds, roughly chopped: 1/2 Cups
- Dark sesame oil: 1 Teaspoons
- Freshly ground black pepper: 1 Pinches
Put a 2 quart pot of salted water (about 1 tablespoon of salt) on to boil. While the water is heating, start the chicken cooking in the next step.
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 sautÃ© 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.
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.
Heat a tablespoon of olive oil in a large sautÃ© 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. Serve immediately.