As a full-time grad student, I’m always looking for meals that are tasty, healthy, and quick. This great Asian-inspired dish comes together in just 10 minutes, so it’s perfect for a weeknight supper. You can certainly use fresh broccoli if you have it, but I always keep some veggies in the freezer for when I’m in a rush. Just pop them in the microwave to defrost before adding to the wok, or the excess liquid will steam your food, rather than stir-fry it - not what you’re looking for here.

For two people, you will need:
1 tbsp. peanut oil
2 chicken breasts, cut into 1-inch cubes
1/2 package frozen broccoli florets, defrosted and drained
2 tsp. lime juice
2 tsp. soy sauce
1 tsp. red pepper flakes
1 tsp. five spice powder
1/4 tsp. powdered ginger
splash apple cider vinegar

Stir together lime juice, soy sauce, red pepper, five spice powder, ginger, and vinegar in a small bowl; set aside.

Heat oil in a wok over high heat until oil begins to ripple at the surface. Add chicken; stir until chicken begins to brown. Add broccoli florets and spice blend; stir well.

Continue to stir until chicken is cooked through. Serve alone or over cauliflower rice.