Chinese Chicken and Broccoli (Low Carb & Gluten-Free)

Chinese Chicken and Broccoli (Low Carb & Gluten-Free)

Ingredients

2 chicken breasts, cut into bite-sized pieces

1 large head of broccoli, cut into florets

2 tablespoons olive oil

1 teaspoon sesame seeds

Marinade

1 teaspoon raw organic honey

2 teaspoons arrowroot powder*

1 tablespoon wheat-free soy sauce (or coconut aminos)

1 tablespoon water

1 tablespoon olive oil

Sauce

¼ cup wheat-free soy sauce (or coconut aminos)

1 tablespoon raw organic honey

2 garlic cloves, minced

2 tablespoons arrowroot powder*

1 tablespoon rice vinegar

1 tablespoon olive oil

1 tablespoon water

*arrowroot powder acts like cornstarch

Directions

In a small bowl combine all marinade ingredients. Combine chicken cubes and marinade in a Ziploc bag (or a shallow container) and refrigerate.

In the meantime, bring a pot of salted water to a boil. Blanch the broccoli florets for 2 minutes, drain, run under cool water (to stop the cooking) and set aside.

In a small bowl combine all sauce ingredients.

Heat one tablespoon of olive oil in a wok (or large frying pan) over medium-high heat; once sizzling, add chicken with its marinade and ½ of the sauce and saute cook for about 8 to 10 minutes. Transfer to a plate.

Return the wok to the stove and heat remaining tablespoon of olive oil over medium-high heat until sizzling. Add broccoli and saute for 1 to 2 minutes until slightly charred.

Quickly add chicken and remaining sauce and cook for further 2 minutes until the sauce thickens.

Top with sesame seeds and serve hot!