Gluten-Free Sesame Chicken with Broccoli

Instructions

1. 1Cut the about 680 g chicken breast into bite-sized pieces, about 2.54 cm cubes. In a medium bowl, whisk together the 1/4 cup gluten-free tamari, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tbsp honey, 2 cloves minced garlic, and 1 tsp grated ginger until well combined. Add the cut chicken pieces to the bowl and toss to coat them evenly in the sauce.
2. 2Place the coated chicken in a single layer in a bowl and sprinkle the 2 tbsp cornstarch over it. Toss the chicken to ensure each piece is lightly coated. Heat a large 30.48 cm skillet or wok over medium-high heat until a drop of water evaporates instantly. Add the cornstarch-coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C.
3. 3Pour the reserved sauce from the chicken bowl over the browned chicken in the skillet. Bring the sauce to a simmer and cook for 2-3 minutes, stirring gently, until the sauce thickens and coats the chicken pieces. The sauce should be glossy and slightly reduced.
4. 4While the chicken sauce is simmering, place the 4 cups broccoli florets in a steamer basket over a pot of boiling water. Cover and steam for 4-6 minutes, or until the broccoli is tender-crisp and bright green. You should be able to easily pierce the stems with a fork.
5. 5Serve the sesame chicken and steamed broccoli immediately over the 4 cups cooked rice. Garnish with 2 tbsp sesame seeds.

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