Chinese Chicken with Broccoli

Chinese stir fry is something most people just buy at the local take out place. When you have celiac you generally can’t do that. So many places use soy sauce that contains gluten. Plus their egg roll wrappers and long noodles are wheat based. But, I love Chinese food and so have to do my best to recreate my favorites. This is a classic; chicken and broccoli. I based it off a recipe on food network; from their kitchen.  I used thighs as they are juicier and I added extra veggies; that’s my jam! It was very tasty and healthier I am guessing than the typical takeout. Not a lot of work except the chopping and I cheated; got a bag of fresh broccoli florets on sale at the farm stand and they were perfect for this dish. You can leave out the extra vegetables like the pea pods but I know you will want them!

We enjoyed this over brown rice: I have a new trick to make better rice. I don’t have a fancy rice cooker but with a circle of brown bag paper I seal the top of the pot; goes right under the lid. The rice doesn’t lose as much moisture as it cooks and I think it comes out perfect.

One last thing; you could omit the fresh ginger and use ½ tsp. dried ginger; works in a pinch but fresh is best!

Chinese Chicken with Broccoli

 

1 lb boneless chicken thighs

2-3 scallions thinly sliced; angled is nice

2 cloves garlic minced

1 inch fresh ginger minced or grated (I grate)

1 Tbsp. gf soy sauce (LaChoy is gf)

1-2 Tbsp. sugar

1 Tbsp plus 1 tsp. cornstarch

1 tsp. sea salt

1 Tbsp. dry sherry

2 tsp. dark sesame oil

3 Tbsp. canola oil or mild olive oil

1 carrot cut on bias

5-6 cups broccoli florets

1 orange/red pepper cut in large dice

½-1 cup pea pods; ends cut off

¼ tsp. red pepper flakes

1 Tbsp. hoisin sauce

 

Directions: Cut the chicken into large cubes, toss them with scallions, half the garlic and ginger, the soy sauce, 1 tsp corn starch, ½ tsp. salt, the sherry and sesame oil. Marinate at room temp while you chop veggies (for 15 minutes). Mix the remaining corn starch with 1/3 cup water.

Heat your wok over high heat, add 1 tbsp. Add chicken, cook for 3-4 minutes, push up sides. Add another Tbsp. oil and then the carrots, top with broccoli and cook a minute, add yellow/red pepper chunks, garlic, ginger and pea pods. Cook maybe 2 minutes. Stir in the red pepper flakes and hoisin sauce and mix the chicken in well.

Add scallions then cornstarch slurry and cook a minute. If you need more water, add a bit. Check seasoning and add more salt if needed.

Serve over rice. Enjoy!

 

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