Chicken and Broccoli Stir-Fry with Sesame-Free 'Peanut' Sauce

Ingredients

• 1.5 lbs Chicken breast
• 4 cups Broccoli florets
• 1/4 cup Sunflower seed butter
• 3 tablespoons Soy sauce (tamari for gluten-free)
• 2 tablespoons Rice vinegar
• 1 tablespoon Honey
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Cornstarch
• 2 tablespoons Vegetable oil
• 4 cups Cooked rice

Instructions

1. 1Cut the 1.5 lbs of chicken breast into 1-inch bite-sized pieces.
2. 2In a medium bowl, whisk together the 1/4 cup of sunflower seed butter, 3 tablespoons of soy sauce (or tamari for gluten-free), 2 tablespoons of rice vinegar, 1 tablespoon of honey, 2 cloves of minced garlic, and 1 teaspoon of grated ginger until smooth. Then, whisk in the 1 tablespoon of cornstarch until no lumps remain, creating your sauce.
3. 3Heat a large skillet or wok (at least 12 inches in diameter) over medium-high heat until the 2 tablespoons of vegetable oil shimmers, indicating it is hot enough (approximately 375°F / 190°C). Add the cut 1.5 lbs of chicken breast to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C).
4. 4Add the 4 cups of broccoli florets to the skillet with the cooked chicken. Stir-fry for 3-5 minutes, tossing frequently, until the broccoli is tender-crisp and bright green.
5. 5Pour the prepared sunflower seed butter sauce over the chicken and broccoli in the skillet. Stir continuously for 1-2 minutes until the sauce thickens and evenly coats all the chicken and broccoli.
6. 6Serve the Chicken and Broccoli Stir-Fry immediately over the 4 cups of cooked rice.

Substitutions

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