Gluten-Free Chicken Stir-Fry with Brown Rice

Instructions

1. 1Place 1 cup of brown rice into a medium saucepan with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the water is absorbed and the rice is tender.
2. 2While the rice cooks, cut about 680 g of chicken breast into 2.54 cm bite-sized pieces.
3. 3In a 30.48 cm skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat (176.7°C / 175°C).
4. 4Add the about 680 g of chicken pieces to the hot skillet and cook, stirring occasionally, for 5-7 minutes, until browned on all sides and cooked through. The internal temperature should reach 74°C.
5. 5Add 2 cups of broccoli florets and 1 cup of carrots to the skillet with the chicken. Stir-fry for 5 minutes, until the vegetables are tender-crisp.
6. 6In a small bowl, whisk together 1/4 cup of gluten-free soy sauce (tamari), 2 tablespoons of honey, 2 minced cloves of garlic, and 1 teaspoon of grated ginger.
7. 7Pour the sauce mixture over the chicken and vegetables in the skillet. Cook for 1-2 minutes more, stirring constantly, until the sauce has thickened slightly and coats the ingredients.
8. 8Serve the chicken stir-fry immediately over the cooked 1 cup of brown rice.

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