Better (and healthier!) than Chinese takeout; Chicken & Broccoli Stir-fry (GF, DF)
We rarely order Chinese takeout. First off, I'm a native New Yorker and suburban Boston Chinese food has really never done it for me. Second, we don't have a restaurant close by that does GF Chinese and third, I just don't feel great after eating it - even the GF Chinese my husband occasionally brings home from Boston (MSG? too much sodium?). There is something to be said for really good Chicken & Broccoli Stir-fry though, ammiright? Reminds me of Friday nights with my family, growing up on Long Island.
If you follow me regularly, you know that I love using #Skinnytaste recipes, and this one did not disappoint! I just LOVE a 30 min one pan meal that tastes great. My family loved this one - even my picky eater who despises chicken, asked for seconds!
I served with leftover rice that I made in the #inastapot earlier in the week. Get the instructions here. I doubled the cook time for brown rice.
A few tips & hacks:
If you're really pressed for time, use pre cut broccoli and the 90 second microwave rice that comes in a pouch - once the sauce is poured over it, trust me, no one will know!
You can prep the chicken ahead of time! Slice and cook the chicken according to the recipe directions, cool, cover & refrigerate. Mix up the sauce with the exception of the cornstarch, which you can whisk in right before cooking. Chop the garlic and ginger, wrap it up and refrigerate.
Mirin can be pricey, but once you have this meal, I assure you it will go into frequent rotation.
If you want leftovers (and you will because everyone knows Chinese food leftovers are the best), double the recipe
I'm used coconut palm sugar instead of white sugar, and I might even cut it down to 1/2 TBSP next time. The Mirin is quite sweet.
Find the link to the original recipe below!
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