Prep Time: 15 minutes
Total Time: 30 minutes
Serves: 4
For the Chicken:
2 Tablespoons toasted sesame oil
1 Tablespoon cornstarch
1 Tablespoon white rice flour (or gluten-free flour blend)
2 teaspoons reduced-sodium tamari sauce (gluten-free)
2 teaspoons Chinese cooking wine or dry sherry
12 ounces boneless, skinless chicken breasts or chicken thighs, trimmed and sliced thin
For the Sauce:
6 Tablespoons red wine vinegar
6 Tablespoons orange juice or pineapple juice
6 Tablespoons sugar
3 Tablespoons ketchup
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
For the Stir-Fry:
3 green onions, minced
1 Tablespoon minced garlic
1 Tablespoon fresh minced ginger
1 Tablespoon vegetable oil or avocado oil
1 pound fresh bunch broccoli, florets cut into 1 inch pieces
1/4 cup water
2 medium carrots, peeled, sliced thin on the bias, cut into matchsticks
1. Marinate Chicken: In a large bowl add the sesame oil, cornstarch, flour, tamari sauce and Chinese cooking wine and whisk together to combine. Add the chicken and toss well to coat. Set aside. (Let rest for 10 minutes or up to 1 hour.) While chicken marinates, make sauce.
2. Make Sauce: In a bowl or measuring cup, add the red wine vinegar, orange juice, sugar, ketchup, cornstarch and salt and stir together until well combined and sugar is dissolved. Set aside.
3. Prep Aromatics: In a small bowl, add the green onions, garlic, ginger and 1 teaspoon oil and set aside.
4. Cook Chicken: In a large wok or non-stick skillet, heat 1 teaspoon oil over high heat until just smoking. Add the chicken, breaking up any clumps and spreading out in pan. Cook until lightly browned on all sides, about 3 minutes total time. (Chicken will not be cooked through at this point.) Transfer chicken to a clean bowl. Tent with foil. Set aside.
5. Cook Broccoli: To the now-empty-wok, add remaining 1 teaspoon oil and heat until just smoking. Add broccoli and stir to coat with oil. Stir fry broccoli for 1 minute. Add water to pan, cover with lid and let cook until broccoli is bright green and has just started to soften, about 2 minutes. Remove lid and allow water to evaporate.
6. Add Carrots: Add carrots to wok and stir to combine. Cook until carrots and broccoli are crisp-tender, about 3 more minutes.
7. Add Aromatics: Make a hole in the center of the wok and add aromatics to the pan, stirring constantly and tossing with vegetables until fragrant, about 30 seconds to 1 minutes.
8. Add Chicken & Sauce: Add chicken and any accumulated juices to wok. Stir sauce to combine and add to wok. Stir together to combine. Simmer together until sauce is thickened and chicken is cooked through, about 1 to 2 more minutes.
9. Serve & Enjoy: Serve over rice. Enjoy!
