Name: Charred Broccoli Bowl with Chicken, Edamame, Almonds, Cilantro & Lime
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: ¾ cup almonds, sliced; 6 crowns broccoli; 1.36 kg chicken thighs, boneless skinless; 1 ½ small bunches cilantro; 3 cups edamame; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 limes; 1 ½ shallots; black pepper; brown sugar; chili-garlic sauce; cornstarch; fish sauce; salt; soy sauce; toasted sesame oil

Charred Broccoli Bowl with Chicken, Edamame, Almonds, Cilantro & LimeCharred Broccoli Bowl with Chicken, Edamame, Almonds, Cilantro & Lime — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

¾ cup almonds, sliced

6 crowns broccoli

1.36 kg chicken thighs, boneless skinless

1 ½ small bunches cilantro

3 cups edamame

3 cloves garlic

3 (2 ½ cm) pieces ginger root

3 limes

1 ½ shallots

black pepper

brown sugar

chili-garlic sauce

cornstarch

fish sauce

salt

soy sauce

toasted sesame oil

Instructions

Preheat oven to broil on high; position rack under the broiler.

Wash and dry the fresh produce.

Separate broccoli crowns into bite-sized florets and cut stems into smaller pieces; place in a large bowl. Add oil, salt, and pepper, and toss to combine; transfer to one large or two medium baking sheets and spread out in a single, even layer. Reserve bowl for later use.

Cooking in batches if necessary, Place broccoli (one baking sheet at a time) in the oven and broil, turning halfway through, until broccoli is crisp-tender and lightly charred around the edges, 12-15 minutes.

Meanwhile, zest the limes into the large bowl, then juice half of the limes into the same bowl. Cut remaining limes into wedges and set aside.

Peel and mince shallots and garlic. Peel and grate or mince the ginger; transfer everything to the bowl with the lime juice.

Add fish sauce, soy sauce, chili-garlic sauce, and sugar to the bowl and whisk to combine the sauce.

When the broccoli is done cooking, remove from the oven and transfer to the bowl with the sauce; stir to combine.

Cut chicken into bite-sized pieces and place in another large bowl. Add cornstarch, salt, and pepper to the bowl and gently toss to coat the chicken.

Preheat a large nonstick skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add the chicken in a single layer, and cook, stirring often, until golden and cooked through, 8-9 minutes. Transfer to the bowl with the broccoli.

Meanwhile, shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the broccoli.

When the chicken is done cooking, add edamame to the skillet and cook, stirring often, until cooked through, about 2 minutes. Transfer to the bowl with the broccoli, making sure to scrape all of the cooking juices into the bowl; toss to combine.

To serve, divide the broccoli mixture between bowls or plates; top with almonds and garnish with lime wedges. Enjoy!

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