Dairy-Free Orange Chicken with Broccoli

Ingredients

• about 680 g Chicken breast
• 1/4 cup Gluten-free soy sauce (tamari)
• 2 tbsp Rice vinegar
• 1/2 cup Orange juice
• 2 tbsp Honey
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 tbsp Arrowroot starch
• 1 tsp Sesame oil
• 4 cups Broccoli florets
• 4 cups Cooked white rice

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

Instructions

1. 1Cut the about 680 g of chicken breast into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 1/4 cup gluten-free soy sauce (tamari), 2 tbsp rice vinegar, 1/2 cup orange juice, 2 tbsp honey, 1 tbsp ginger, and 2 cloves garlic until well combined.
3. 3Place the bite-sized chicken pieces in a separate bowl and sprinkle the 2 tbsp arrowroot starch over them. Toss gently until each piece is lightly coated.
4. 4Heat 1 tsp sesame oil in a 30.48 cm skillet or wok over medium-high heat, which is about 190°C. Add the coated chicken pieces in a single layer, being careful not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 74°C.
5. 5Pour the prepared sauce mixture over the cooked chicken in the skillet. Bring the sauce to a simmer and cook for 3-5 minutes, stirring gently, until the sauce thickens and coats the chicken pieces.
6. 6While the chicken is simmering, steam the 4 cups of broccoli florets in a separate pot until they are tender-crisp, which should take about 5 minutes. You can tell they are ready when they are bright green and slightly softened but still have a slight bite.
7. 7Serve the orange chicken and broccoli immediately over the 4 cups of cooked white rice.

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