Shredded Chicken and Broccoli with Daikon Fried Rice
Try this Shredded Chicken and Broccoli with Daikon Fried Rice recipe, or contribute your own.
Try this Shredded Chicken and Broccoli with Daikon Fried Rice recipe, or contribute your own.
- for the sauce:
- pepper to taste
- 1 tablespoon sesame oil
- 1 small garlic clove minced
- 2 scallions, diced white and green parts divided
- 2 tablespoons low sodium sauce
- 1/4 easpoon hot sauce (frank’s and tessemae’s are great option
- 1/4 easpoon honey
- for the chicken and broccoli:
- 1.5 cups broccoli florets
- 3/4 up shredded chicken breast*
- for the rice:
- 1 large daikon radish peeled, blade c
- 2 teaspoons virgin coconut oil
- 1 teaspoon peeled and minced ginger
- 1 large whole egg
- 1 teaspoon low sodium soy sauce
- *to shred chicken: place 1/2 pound boneless chicke bring to a boil, and simmer until the thickest part of the breast meat is no longer pink, 10 to 12 minutes. transfer the chicken to a bowl and then shred the chicken, using two forks.
- Carbohydrate 12.3138191666667 g
- Cholesterol 105.75 mg
- Fat 9.88354834702801 g
- Fiber 4.55729150529702 g
- Protein 8.28072083333333 g
- Saturated Fat 1.80550666861131 g
- Serving Size 1 1 Serving (204g)
- Sodium 221.266 mg
- Sugar 7.75652766136964 g
- Trans Fat 1.1911633339359 g
- Calories 158 calories
Step-by-step
- Bring a medium pot filled halfway with water to a boil. Once boiling, add in the broccoli and cook for 2-3 minutes and then drain into a colander. Set aside and wipe down pot and reserve aside for use later in the recipe.
- Whisk together all of the ingredients for the sauce in a small mixing bowl (using green parts of scallions only) and set aside.
- Place your daikon radish noodles into a food processor and pulse until rice-like bits. Place in a bowl near a sink. Place another bowl next to the bowl of rice. Take large handfuls of the rice and squeeze out the excess water into the sink and then place in the empty bowl. Repeat this until you've squeezed out the excess moisture in all of the rice. Set aside.
- In a large skillet, place in the coconut oil. Then, place in the garlic, ginger and white parts of the scallions. Let cook for 30 seconds and then add in the daikon rice. Cook for 2 minutes, stirring frequently and then make a cavity in the center of the rice and crack in the egg. Scramble the egg and then once mostly scrambled, mix into the rice, soy sauce and season with pepper.
- While daikon rice is cooking, place the pot used to boil the broccoli over medium-high heat and add in the chicken, broccoli and sauce. Bring to a boil and then reduce heat to low and keep warm as daikon rice finishes cooking.
- Divide the daikon rice into bowls and top with chicken and broccoli. Serve immediately.
Handling the Daikon Moisture
Replacing traditional grains with daikon radish alters the cooking physics entirely. Radishes are mostly water, meaning un-squeezed daikon will steam instead of fry, resulting in a soggy pan. Pulse the peeled daikon until it resembles rice grains, then physically wring out the pulp in handfuls over the sink. Squeezing removes excess liquid so the shreds can absorb the coconut oil and sear properly in the skillet.Shredding the Poultry Correctly
Using pre-cooked or freshly simmered chicken requires attention to fiber alignment. Simmer boneless chicken breast for 10 to 12 minutes until the internal temperature reaches 165 degrees Fahrenheit, avoiding extended boiling that tightens proteins into rubber. Pulling two forks through the warm meat parallel to the grain yields even strands that soak up the low sodium sauce efficiently when simmered.Managing Heat Zones
Cooking broccoli separately in boiling water for two to three minutes locks in vibrant chlorophyll color before combining components. Shocking the florets halts cooking instantly, preventing sulfurous odors. Keep the daikon rice moving over medium-high heat while the chicken warms separately in the reserved pot, ensuring textures remain distinct upon plating.
