Chicken and Broccoli

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 Large Head Broccoli
  • 4 Cloves Garlic
  • 1 tsp Ginger, root
  • 1 Bunch Scallions
  • 1 Scallions

• Canned Goods

  • 3/4 cup Chicken stock

• Condiments

  • 1 1/2 tbsp Honey
  • 3/4 cup Soy sauce

• Pasta & Grains

  • 1 White or brown rice, cooked

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Peanut oil
  • 2 tbsp Sesame oil

Found on fashionablefoods.com

Description

Ingredients

• 1 lb. Boneless Skinless Chicken Breasts, sliced into thin strips
• 2 Tablespoons Sesame Oil
• ¼ Cup Soy Sauce (La Choy brand is naturally gluten-free!)
• 1 Teaspoon Freshly Grated Ginger Root
• 2 Cloves Garlic, finely minced
• 1 Tablespoon Peanut Oil
• 2 Cloves Garlic, finely minced
• 1 Large Head Broccoli, cut into florets and each floret cut in half
• Kosher Salt and Freshly Ground Black Pepper
• 1 Bunch Scallions, sliced into ½-inch pieces
• 2 Tablespoons Cornstarch
• 1½ Tablespoons Honey
• ¾ Cup Chicken Stock
• ½ Cup Soy Sauce (La Choy brand is naturally gluten-free!)
• Cooked White or Brown Rice, for serving
• Additional Scallions, for garnish

Directions

• Combine the chicken pieces with the sesame oil, soy sauce, ginger, and garlic into a medium bowl. Toss well to coat and allow it to marinate at room temperature for 30 minutes, or in the refrigerator for up to 6 hours. Heat the tablespoon peanut oil in a wok or large skillet over high heat until very hot. Add in the garlic and stir-fry quickly for 10 seconds. Add in the broccoli and stir-fry for 3-5 minutes or until crisp-tender. Season the broccoli with salt and pepper and add in the scallions, cook for 30 seconds more. Push the broccoli to one side and add in the marinated chicken (along with the marinade). Cook for 3-5 minutes. Meanwhile, whisk the chicken broth, soy sauce, and honey with the cornstarch until smooth and then add to the chicken and broccoli mixture. Bring the whole mixture to a boil. Cook the chicken and broccoli until the sauce has thickened and the chicken is fully cooked - about 2 minutes longer. Serve the chicken and broccoli over cooked rice and top each portion with scallions.