2 teaspoons cornflour
¼ cup each gluten free chicken stock and honey
2 tablespoons tamari sauce
2 teaspoons hot chilli sauce
2 cloves garlic, crushed
finely grated zest and juice of 1 orange
1 tablespoon rice bran oil
700g chicken breast fillets, cut into bite size pieces
2 medium heads broccoli, cut into florets
Place cornflour into a bowl. Add stock and stir to combine. Add honey, tamari, chilli sauce, garlic and orange juice and zest and stir well. Set aside.
Heat half the oil in a non-stick frying pan over medium high heat. Add half the chicken and stir-fry for 4-5 min or until browned. Transfer to a plate and set aside. Repeat with remaining oil and chicken.
Meanwhile, boil, steam or microwave the broccoli until tender. Return all chicken to pan along with the orange sauce. Bring to the boil then reduce heat to low and simmer for 2-3 min or until chicken is cooked through and sauce has thickened slightly.
Serve chicken and sauce over broccoli. Garnish with toasted sesame seeds and shredded orange zest if desired.