Ginger-Garlic Chicken and Broccoli Stir-Fry

Ingredients

• about 680 g Chicken breast
• 4 cups Broccoli florets
• 2 tbsp Ginger
• 4 cloves Garlic
• 3 tbsp Coconut aminos
• 1/4 cup Chicken broth
• 1 tbsp Arrowroot powder
• 1 tsp Sesame oil
• 2 cups Rice
• 4 cups Water

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

Instructions

1. 1Combine the 2 cups of rice and 4 cups of water in a medium saucepan. Bring the water to a rolling boil over high heat, then reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15-20 minutes until all the water has been absorbed and the rice is tender. Remove from heat and keep covered.
2. 2Cut the about 680 g of chicken breast into 2.54 cm cubes.
3. 3In a 30.48 cm wok or large skillet, heat the 1 tsp of sesame oil over medium-high heat until it shimmers, reaching approximately 175°C.
4. 4Add the about 680 g of chicken breast pieces to the hot wok and stir-fry for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through, reaching an internal temperature of 74°C.
5. 5Add the 4 cups of broccoli florets, 2 tbsp of ginger, and 4 cloves of garlic to the wok with the chicken. Stir-fry for 3-5 minutes, stirring frequently, until the broccoli florets are bright green and tender-crisp.
6. 6In a small bowl, whisk together the 3 tbsp of coconut aminos, 1/4 cup of chicken broth, and 1 tbsp of arrowroot powder until the mixture is smooth and lump-free.
7. 7Pour the prepared sauce mixture into the wok with the chicken and broccoli. Cook, stirring constantly, for 1-2 minutes, until the sauce visibly thickens and evenly coats all the ingredients.
8. 8Serve the ginger-garlic chicken and broccoli stir-fry immediately over the cooked 2 cups of rice.

Substitutions

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