Egg-Free Gluten-Free Chicken and Broccoli Stir-Fry
A simple and healthy chicken and broccoli stir-fry that is both gluten-free and egg-free, perfect for a quick and nutritious lunch.
Ingredients
- about 450 g Chicken breast
- 4 cups Broccoli florets
- 3 tbsp Gluten-free soy sauce (tamari)
- 2 tsp Sesame oil
- 2 cloves Garlic
- 1 tsp Ginger
- 1 tbsp Cornstarch
- 1 tbsp Vegetable oil
- 2 tbsp Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 450 g of chicken breast into bite-sized pieces, about 2.54 cm cubes.
- 2Heat 1 tbsp of vegetable oil in a 30.48 cm skillet or wok over medium-high heat until shimmering, about 175°C. Add the 2 cloves of minced garlic and 1 tsp of grated ginger and stir-fry for 30 seconds until fragrant.
- 3Add the about 450 g of chicken breast pieces to the skillet and stir-fry for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
- 4Add the 4 cups of broccoli florets to the skillet. Continue to stir-fry for 5 minutes, or until the broccoli is tender-crisp, meaning it is bright green and still has a slight bite.
- 5Pour in the 3 tbsp of gluten-free soy sauce (tamari) and 2 tsp of sesame oil. Add the 2 tbsp of water. Stir everything together and cook for 1 minute until heated through and well combined.
- 6In a small bowl, whisk together the 1 tbsp of cornstarch with 2 tbsp of water until smooth. Pour this mixture into the skillet and stir continuously for 1-2 minutes until the sauce thickens to your desired consistency.
- 7Serve the chicken and broccoli stir-fry hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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