Directions
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Step 1
In a large wok or lidded skillet, cover the
Broccoli (4 cups)
with 2 cups water. Bring to a simmer over high heat, reduce to medium, then cover and cook until vibrant and tender, 1-2 minutes. Drain in a colander. Rinse and dry the skillet.
Step 2
Meanwhile, whisk together the white of the
Egg (1)
,
Corn Starch (2 Tbsp)
and
Sea Salt (1/2 tsp)
in a large mixing bowl until smooth. Add the
Boneless, Skinless Chicken Breasts (1 lb)
and toss to combine.
Step 3
Heat
Coconut Oil (1 Tbsp)
in the cleaned skillet over high heat. When hot, add the chicken in an even layer. Cook until golden brown on the first side, about 2 minute.
Step 4
Stir fry until the chicken is cooked through, about 4 minutes more. Transfer to a bowl and set aside.
Step 5
Add
Coconut Oil (1 Tbsp)
and stir fry the
Red Chili Pepper (1)
and white part of the
Scallions (2)
until lightly charred, 2 minutes.
Step 6
Stir in the
Garlic (1 clove)
and cook until fragrant, 1 minute.
Step 7
Add the chicken back to the pan, along with the
Gluten-Free Tamari Soy Sauce (1/4 cup)
,
Toasted Sesame Oil (1 tsp)
,
Honey (2 Tbsp)
and
Sesame Seeds (2 Tbsp)
. Simmer until the sauce has thickened, 2 minutes. Stir in the broccoli and green part of the scallion. Serve over brown rice or quinoa.
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