Ingredients:
For the Chicken:
1lb Chicken Breast - Cubed
2 tbsp Cornstarch**
1 tbsp sesame oil or oil of your choice
For the Sauce:
½ Cup Coconut Aminos
1 tbsp Rice Vinegar**
1 tsp Red Chili Flakes
1tsp Sesame Oil
1 tsp fresh ginger- finely chopped
2 cloves of garlic- pressed or finely chopped
1 tbsp Cornstarch**
1 ½ tbsp water
** = Check the label to make sure it is gluten free
Sides:
1 Dry Cup Basmati Rice or rice of your choice
4 Cups Broccoli
Tools:
Large Pot
Large frying pan or wok
Medium Saucepan
Steamer Basket
Cutting board
Mesh Strainer
If you don’t have all of these tools, don’t worry- I will give alternatives below. :)
Instructions:
Before preparing your chicken, rice or broccoli, combine all of the sauce ingredients in a small bowl except the cornstarch and water. Making this beforehand will allow all of the individual flavors to fuse together. If you want the ginger and garlic to be more cooked in the sauce, saute it in a pan with some sesame oil before adding it to the liquid ingredients.
Next, measure and wash your rice in a mesh strainer or in a bowl. If you wash in a bowl, continue to pour the water out until it runs clear. Once your rice is prepped, place to the side and start to prepare the broccoli. I always prepare my vegetables before any meats to avoid cross contamination and to use less cutting boards. I also prefer to wash my broccoli after chopping it, but you may do as you please. The size of the broccoli will depend on your personal preference as well. I like to leave it in somewhat bigger pieces.
To avoid making extra dirty bowls, you can place the broccoli in your pot on the steamer basket with the heat turned off while you prepare the rest of the ingredients.
Now, start to cube your chicken. You’ll want to get them as close in size as possible for an even cook. Once you have your chicken prepared, place in a large ziplock bag and add the cornstarch to the bag. Close the bag with some air and shake until all of the chicken is fully coated.
At this time, you can start cooking your rice. Depending on the type of rice you use, the cooking time will differ. Long grain, Jasmine and Basmati generally take about 15 minutes, but brown rice will take longer. I can’t cook brown rice for the life of me, so I will not be able to assist with that.
To cook the rice, place a cup and a half of water in your medium sauce with one cup of rice. You may add a bit of oil to this if you’d like. Now bring the water and rice to a boil, uncovered. Once the water starts to boil, lower the temperature to low and cover. I would recommend leaving the lid on for about 10 minutes before opening to allow the heat to stay in, but if you want to check on it- don’t worry. Once the water is almost all absorbed, fluff the rice with a fork, cover again and let cook for a few more minutes until it is finished. Place to the side off of the heat, covered to keep the heat in.
While the rice is cooking, you can start to cook your chicken. Heat your pan over medium heat for about 2 minutes and then add the oil and let this heat up for an additional 2 minutes. Once your pan and oil are ready, add the coated chicken and cook until the sides are browned and a little crispy and the chicken is cooked through. Set in a bowl or on a plate to the side- we are going to use the same pan for the sauce.
At this time, you can put your broccoli on. If you already have the pot ready with water, steamer and broccoli- just turn the heat on and cover. If you don’t, fill the pot up about an inch and add the steamer basket. If the water is coming above the basket, remove some water. Add the broccoli to the basket, cover and turn the heat on.
Now, for the sauce. Take 1 tablespoon of cornstarch and mix it with 1 and ½ tablespoons of water. This will become a little paste to thicken your sauce. If you prefer to have a more liquidy sauce rather than a thick sauce, you can add more water to the paste. Once you’ve made this, add the mixture to your sauce ingredients. This will look very cloudy, but once you start to cook this- it will become clear.
** Check on your broccoli before cooking the sauce because the sauce will thicken quickly and needs your full attention **
Also for this the garlic and ginger isn't fully cooked, so if you don't like the flavor of that- cook the ginger and garlic in a pan with sesame oil prior to adding the rest of the ingredients.
Add the mixture to your pan and mix frequently. Make sure your heat is on low for this or the sauce will cook too quickly and you won’t have much to work with. Once your sauce thickens to the consistency of your liking, remove from the heat and add the cooked chicken pieces and coat.
Last, but not least- plate your food and enjoy this yummy healthy alternative to a take out Chinese dish! :)
Notes:
For low carb: Substitute rice for cauliflower rice, shirataki noodles, kelp noodles or low carb option of your choice.
Coconut Aminos are sweeter than soy sauce- this dish is comparable to a general tso’s or sesame chicken. If you prefer a saltier dish, add salt.
If you don’t have a steamer, you may boil the broccoli or cook in the method of your choice. I steam the broccoli for this recipe because the sauce is on the heavier side and the steamed broccoli brings a freshness to the dish.
Nutrition Information:
*These are estimates calculated by the products and amounts used. If you are following a strict diet plan, please review the ingredients and their contents before consuming *
Servings: 4
Amount per serving with rice:
Calories: 464
Total Fat: 7.6g
Sat Fat: 1.1g
Cholesterol: 82.7mg
Sodium: 591.3mg
Carbohydrates: 53.1g
Fiber: 4.2g
Sugar: 6g
Protein: 30.8g
Amount per serving with cauliflower rice:
Calories: 318
Total Fat: 7.6g
Sat Fat: 1.1g
Cholesterol: 82.7mg
Sodium: 606.1mg
Carbohydrates: 19.9g
Fiber:5.7g
Sugar: 7.5g
Protein: 29.3g
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