Dairy-Free & Nut-Free Sesame Chicken with Broccoli

Ingredients

• about 680 g Chicken Breast
• 1/4 cup Cornstarch
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Avocado Oil
• 2 cloves Garlic
• 1 tsp Ginger
• 1/4 cup Soy Sauce (Tamari for gluten-free)
• 2 tbsp Rice Vinegar
• 2 tbsp Maple Syrup
• 1 tsp Sesame Oil
• 1 tbsp Sesame Seeds
• about 450 g Broccoli Florets

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken Breast into bite-sized pieces. In a medium bowl, toss the chicken pieces with the 1/4 cup Cornstarch, 1/2 tsp Salt, and 1/4 tsp Black Pepper until evenly coated.
2. 2Heat the 2 tbsp Avocado Oil in a large 30.48 cm skillet or wok over medium-high heat, which is 204.4°C (200°C). Add the coated chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 6 to 8 minutes, turning occasionally, until the chicken is browned on all sides and reaches an internal temperature of 74°C.
3. 3Remove the cooked chicken from the skillet and place it on a plate, setting it aside. Add the 2 cloves Garlic, minced, and 1 tsp Ginger, grated, to the same skillet. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Pour the 1/4 cup Soy Sauce (Tamari for gluten-free), 2 tbsp Rice Vinegar, 2 tbsp Maple Syrup, and 1 tsp Sesame Oil into the skillet with the garlic and ginger. Bring the mixture to a simmer over medium heat, which is 150°C. Cook for 2 to 3 minutes, stirring occasionally, until the sauce has slightly thickened.
5. 5Return the cooked chicken to the skillet. Toss the chicken pieces to coat them evenly with the thickened sauce. Cook for 1 minute more to heat the chicken through.
6. 6While the chicken is finishing, steam the about 450 g Broccoli Florets until they are bright green and tender-crisp. This usually takes about 5 to 7 minutes.
7. 7Serve the sesame chicken immediately alongside the steamed broccoli. Sprinkle the 1 tbsp Sesame Seeds over the chicken and broccoli before serving.

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