Ingredients
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
Method
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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.
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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.
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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.
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Serve chicken and sauce over broccoli. Accompany with steamed rice if desired. Garnish with toasted sesame seeds and shredded orange zest if desired.
Looking for something a little more relaxed, just layer the ingredients and bake our tasty, Italian Baked Chicken.
