Gluten-Free Sesame Chicken with Broccoli

Instructions

1. 1Cut the about 680 g of chicken breast into 2.54 cm cubes. Place the chicken cubes into a medium bowl and sprinkle the 2 tbsp of cornstarch over them. Toss the chicken until all pieces are evenly coated.
2. 2Mince the 2 cloves of garlic and grate the 1 tsp of ginger. In a separate medium bowl, whisk together the 1/4 cup of gluten-free soy sauce, 2 tbsp of rice vinegar, 2 tbsp of honey, 1 tbsp of sesame oil, the minced 2 cloves of garlic, and the grated 1 tsp of ginger until the mixture is well combined.
3. 3Heat a 30.48 cm skillet or wok over medium-high heat (204.4°C / 200°C). Add the coated chicken pieces to the hot pan in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for 6-8 minutes, turning the chicken occasionally, until it is browned on all sides and reaches an internal temperature of 74°C.
4. 4Pour the prepared sauce mixture over the cooked chicken in the skillet. Bring the sauce to a simmer and cook for 5 minutes, stirring frequently, until the sauce has thickened and evenly coats the chicken.
5. 5Stir the 2 tbsp of sesame seeds into the chicken and sauce mixture until they are evenly distributed.
6. 6While the chicken is cooking, prepare the about 450 g of broccoli florets. Place the broccoli in a steamer basket over boiling water and steam for 5-7 minutes, until the florets are tender-crisp and bright green.
7. 7To cook the 2 cups of white rice, combine it with 4 cups of water in a medium saucepan. Bring the water to a boil, then reduce the heat to low, cover the saucepan, and simmer for 18 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Serve the sesame chicken and steamed broccoli over the cooked white rice.

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