Chicken And Broccoli In Gluten Free Stir Fry Sauce Recipes
CHICKEN AND BROCCOLI CASSEROLE - GLUTEN FREE
A creamy chicken casserole with broccoli that goes great over rice. This was made up to meet fussy kid tastes and to be gluten free with very few ingredients on hand. Very simple, but it does take a little prep time to reduce the mushroom soup. Progresso makes a chunky, creamy mushroom soup that is gluten free. Great comfort food for gluten free diets without being bland.
Provided by Cathy41
Categories Chicken
Time 55m
Yield 1 portion, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Wash the broccoli and chop into desired size. Steam in a microwave steamer for two minutes on high.
- Cook cream of mushroom soup on low until it begins to thicken. Stir frequently. When soup has thickened, remove from heat.
- Fill 7x11" baking dish with cooked, chopped chicken and steamed broccoli.
- Stir sour cream and sherry into thickened soup. Spoon mushroom pieces over the chicken and broccoli and pour remaining soup evenly over casserole.
- Cover casserole with shredded swiss cheese.
- Top with gluten free bread crumbs and dot with butter if desired.
- Place in 350 F oven and heat for 30 minutes or until bubbly.
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- In a small saucepan, make the sauce by combining the broth, coconut aminos, lime juice, sesame oil, garlic, ginger, red pepper flakes, and pepper. Bring to a simmer over medium-low heat and let simmer for 20 minutes. Make sure to stir often and watch so it doesn’t boil. After about 20 minutes, sauce should be thickened and reduced by 2/3 and coat the back of a spoon (nappe consistency). Remove from heat and let cool for a minute.
- When the sauce has about 7-8 minutes left, make the chicken and broccoli. Season the sliced chicken with salt and pepper. Heat a large sauté pan over medium heat, add oil, and let it get hot. Add slices of chicken, without overcrowding, and cook 30-60 seconds per side (depending on how thick you sliced it). Remove from pan and repeat with remaining chicken (I had to do this in 3 batches).
- Leave the chicken juices in the pan and add broccoli. Cook for 3-5 minutes until tender. If needed, add a splash of broth to help stem it some. Add back in the chicken to the pan and mix to combine. Be careful not to add the chicken juices as this will thin out the sauce.
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- Heat a large skillet over medium heat. Toast the cashews in a dry pan, stirring occasionally, for about 2 minutes or until lightly browned. Keep a careful eye on the pan, as cashews can burn easily. Remove the toasted cashews from the pan and set aside.
- Heat the coconut oil over medium heat in the same large skillet. Add the chicken, sprinkle with ¼ teaspoon salt, and sautéuntil brown and crispy, about 8 minutes, flipping once halfway through.
- Add ginger and garlic to the chicken (if the pan is dry add 1 teaspoon more coconut oil). Sauté 1 minute. Add the broccoli and coconut aminos or tamari. If using coconut aminos sprinkle with an additional¼ teaspoon salt (you don't need to add more salt if using tamari). Cover and cook on medium heat for an additional 5 minutes, stirring occasionally or until the broccoli is bright green and cooked through, being careful not to overcook the broccoli.
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