Keto Sesame Chicken with Broccoli

Ingredients

• about 680 g Chicken Breast
• about 450 g Broccoli Florets
• 2 tbsp Sesame Seeds
• 3 tbsp Soy Sauce (Tamari for gluten-free)
• 2 tbsp Rice Vinegar
• 2 tbsp Swerve (or other keto sweetener)
• 1 tsp Ginger
• 2 cloves Garlic
• 1/2 tsp Xanthan Gum
• 2 tbsp Water
• 1 tbsp Sesame Oil
• 2 tbsp Avocado Oil

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

Instructions

1. 1Cut the about 680 g of chicken breast into 2.54 cm bite-sized pieces.
2. 2In a medium bowl, whisk together the 1/2 tsp of xanthan gum and the 2 tbsp of water until the mixture is smooth and slightly thickened. Add the cut about 680 g of chicken breast to the bowl and toss to coat thoroughly. Sprinkle the 2 tbsp of sesame seeds over the chicken and toss again to ensure an even coating.
3. 3Heat the 2 tbsp of avocado oil in a large 30.48 cm skillet over medium-high heat (approximately 190.6°C / 190°C). Once the oil is shimmering, add the coated chicken pieces in a single layer. Cook for 6-8 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through, reaching an internal temperature of 74°C.
4. 4Add the about 450 g of broccoli florets to the skillet with the chicken. Continue to cook for 3-5 minutes, stirring occasionally, until the broccoli is tender-crisp and bright green.
5. 5While the chicken and broccoli are cooking, in a separate small bowl, whisk together the 3 tbsp of soy sauce (or Tamari for gluten-free), the 2 tbsp of rice vinegar, the 2 tbsp of Swerve (or other keto sweetener), the 1 tsp of ginger, and the 2 cloves of minced garlic until well combined.
6. 6Pour the prepared sauce over the chicken and broccoli in the skillet. Stir to coat everything evenly. Continue to cook for 2-3 minutes, stirring constantly, until the sauce has thickened and coats the chicken and broccoli.
7. 7Remove the skillet from the heat. Drizzle the 1 tbsp of sesame oil over the chicken and broccoli. Serve immediately.

Substitutions

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