Chicken And Broccoli In Gluten Free Stir Fry Sauce
This chicken and broccoli in gluten free stir fry sauce is easy to make at home but tastes just like a restaurant-quality dish. It goes from stovetop to table in 30 minutes.
Servings 4
Calories 280kcal
Equipment
Ingredients
For marinade:
- 3 tablespoons of water
- 1 teaspoon of gluten free flour
- 1 tablespoon of gluten free oyster sauce
- 1 1/2 teaspoons of oil
- 1 pound of chicken breast skinless and boneless
For gluten free stir fry sauce pre-mix:
- 2/3 cup of gluten free chicken broth
- 1 1/2 tablespoons of coconut aminos
- 1 teaspoon of oil
- 1 tablespoon of gluten free oyster sauce
- 1/8 teaspoon of white pepper
For broccoli:
For stir-frying chicken:
- 2 tablespoons of oil (I use avocado oil)
For finishing the gluten free stir fry sauce:
- 1 tablespoon of oil
- 2 cloves of garlic minced
- 1/8 teaspoon of ginger
- 1 tablespoon of sherry
For slurry:
- 2 tablespoons of cold water
- 2 tablespoons of gluten free flour
Instructions
Prep your ingredients
- Prepare marinade: water, oyster sauce, oil, and gluten free flour. Set aside.Slice the chicken breasts against the grain into quarter-inch thin slices and add to marinate for just about 10 minutes.1 teaspoon of gluten free flour, 1 tablespoon of gluten free oyster sauce, 1 1/2 teaspoons of oil, 1 pound of chicken breast, 3 tablespoons of water
- Cut up broccoli.4 cups of broccoli florets
- Then pre-mix the gluten free stir fry sauce in a measuring cup or bowl. Stir together two-thirds of a cup of chicken broth with oyster sauce, coconut aminos, a little more oil, and white pepper. Set this aside.2/3 cup of gluten free chicken broth, 1 1/2 tablespoons of coconut aminos, 1 teaspoon of oil, 1 tablespoon of gluten free oyster sauce, 1/8 teaspoon of white pepper
Quickly stir-fry
- Heat a 1/2 cup of oil in your wok or large skillet. Add broccoli with fresh garlic, season with salt, cover and simmer for five minutes so it's tender, but still crispy. Finish it with butter. (If you're dairy free, skip the butter.)Transfer the cooked broccoli to a large bowl and set aside.1/2 cup of oil, 2 cloves of garlic, 1/4 teaspoon of salt, 2 tablespoons of butter
- Wipe the pan and heat about 2 tablespoons of oil. Add your marinated chicken in batches. Don't crowd the pan. As your meat cooks, it will start to give off moisture. If there's not enough room, it’ll steam instead of browning. You want to get a nice sear. Keep the chicken moving by stirring with a spatula for about 3 minutes.Transfer the seared chicken to the bowl with the broccoli.2 tablespoons of oil
Make gluten free stir fry sauce
- Add another tablespoon of oil to the pan with garlic and a little ginger. Not too much, it's very strong. Then add the sherry to deglaze the pan scraping up the brown bits.1 tablespoon of oil, 2 cloves of garlic, 1/8 teaspoon of ginger, 1 tablespoon of sherry
- Then add the pre-mixed sauce mixture and simmer for a 2-3 minutes as the flavors meld.Finally, make a slurry to thicken the sauce. In a small bowl, stir 2 tablespoons of gluten free flour into 2 tablespoons of cold water until dissolved and then gradually drizzle the slurry into the sauce while continuously whisking until the sauce thickens. (If the flour clumps, strain out the clumps with a fine-mesh sieve gently pressing with a spoon to remove undissolved flour.)2 tablespoons of cold water, 2 tablespoons of gluten free flour
- Now toss your cooked chicken and broccoli back in with all their juices. Give it a good stir until well combined, coated with all the sauce. Add salt to taste and serve.
Notes
- Slicing meat while it's partially frozen makes it easier to cut.
- In this recipe, I use avocado oil. It’s very heat-stable with one of the highest smoke points making it one of the best possible oils for stir frying. You can also go with olive oil or whichever oil you prefer.
- Cooked broccoli will shrink so four cups of raw broccoli will yield about three cups when cooked.
- I tested several sauces before arriving at this one. Some recipes add a tablespoon of sugar. That's up to you.
- You can add water if the sauce is too thick or more slurry if it's too thin.
- I love this recipe. What would you add? Onions? Mushrooms? Top it with sliced scallions or toasted sesame seeds? Serve it over rice?
- This recipe also works with beef.
- Leftovers will keep, covered in the fridge, for up to 4-5 days. It's even better the next day and reheats well, too.
Nutrition
Calories: 280kcal
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