Sesame Chicken with Broccoli

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.

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.

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.

Stir fry until the chicken is cooked through, about 4 minutes more. Transfer to a bowl and set aside.

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.

Stir in the Garlic (1 clove) and cook until fragrant, 1 minute.

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.