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I asked for low sodium recipes. Why do you not include nutritional values so we can judge just how much sodium is in a single serving?
Hi, DeeDee! Emma here, managing editor. We don’t currently calculate nutritional information on our recipes. I’d suggest using an online nutrition calculator, like this one, to find the information you need. Thanks!
Thank you for the recipe! Delicious!
I’ve made many recipes from this website to great success. But I have to say, this one sucked a lot. I just made it and it was super bland. I should have known that it would come to this based on the ingredients.
Sounds to me like you didn’t use dark sesame oil. It’s impossible for a dish to be bland if you use that oil. ~Elise
A quick dinner with good flavor. I cooked the broccoli ahead and toasted the almonds that same time so later I just needed to saute the chicken. At that point I put all on a cookie sheet and heated it in the oven. A low-calorie dinner.
This is a really good one. So simple but with so much flavor. I like that there isn’t a ‘sauce’ because it means I don’t feel like it needs to be served over a pile of carbs. That said I did add about 1/2 cup of leftover brown rice when I threw in the almonds which added another chewy crunchy note. It was just enough that DH said he didn’t feel like he was missing a carbohydrate side dish and we made it a one pan supper.
This looks good — I’ll try it tonight, without the chicken, as a side for our steaks.
On another note, I love your site! I must have already tried about 20 of your recipes and they’ve all been great. :) Tomorrow I’m making the chicken breasts in a mushroom sage sauce. Thank you, Elise!
You are very welcome Jill! ~Elise
This looks fantastic and something I’ll be trying very soon. One question though, you mention if using a cast iron skillet to only season the chicken with salt. Is this because other spices may burn/blacken in a cast iron skillet or is there another reason?
Yes, that is the reason. ~Elise
Ah, how pretty! Photo is almost as good as eating. Love sesame oil and red pepper — I do something almost identical with long, thin string beans. This makes me think of a hint of lemon — maybe a little in the chicken grilling stage with the rub, or the lightest sprinkle of fresh juice over the dish just before serving.
I’ve been doing variations of this great dish for a few years. I also use chicken thighs and add broth and corn starch, and in early summer when my grape tomatos begin ripening I split them in half and throw in a handful during the last minute of sauteing.
It’s a nice combination that I’ve made before, sometimes with almonds and the next time with cashews. The only problem with only cooking it in oil is the dish is very dry. A 1/4 cup of chicken stock with a little bit of corn starch thoroughly mixed in before its heated is a nice way to moisten it up. I’ve never tried it with chili flakes – sounds awfully good.
I’ve done a side dish of broccoli with almonds, but what a nice idea to make this a one pot meal with the chicken, or maybe just have a little side of noodles in a simple garlic butter sauce to go with it. And I totally agree with you about chicken breasts; they’re convenient but thighs have so much more flavor! I wish my husband agreed with me …
Looks tasty. One word of caution, however. Don’t let your partially cooked grilled chicken sit for a long time. And be sure to treat your cutting board and utensils as though the chicken were raw.
I have tried your great recipes several times and they always come out so delicious.
It’s the simplest of cooking methods and flavors that bring out the richness of food – – I adore anything with broccoli, so this is definitely a win in my books.