Asian Glazed ChickenWith Broccoli
This recipe uses gluten-free tamari instead of soy sauce for the glaze and rice flour instead of gluten-containing white flour to lightly coat the chicken, helping to keep the meat juicy and tender.
Yield: 4 servings
1 to 2 chicken breasts (depending on size), cut into 1-inch pieces
¼ cup rice flour
½ tsp salt
2 grinds of fresh pepper
3 Tbsp vegetable oil
1-inch section of ginger root, peeled and chopped
1 scallion, sliced
1 broccoli crown, chopped
1 Tbsp gluten-free tamari
1 tsp rice wine vinegar
½ tsp toasted sesame oil
2 tsp honey
In a bowl, combine the rice flour with salt and pepper. Toss the chicken in the mixture and set aside. In a large, nonstick pan, heat 1 tablespoon oil on medium high heat and add the ginger and white part of the scallions, quickly stir frying for 1 minute. Add the broccoli and continue cooking until slightly tender. Remove from the pan to a platter.
Add the remaining 2 tablespoons of oil to the pan. Cook the chicken, stirring occasionally until lightly browned on all sides. Meanwhile, stir together the glaze ingredients in a small bowl. Once the chicken is cooked, add the glaze to the pan and cook for 1 minute to thicken it. Add the broccoli and remaining green parts of the scallions and combine to heat through. Serve over rice or noodles.
Recipe and photo courtesy of Chicago-based pastry chef and cookbook author Gale Gand.