Chicken Lemon And Broccoli Stir Fry Gluten Free Grain Free Dairy Free Recipes

CHICKEN, LEMON, AND BROCCOLI STIR-FRY : GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE

Steps:

• Heat a large skillet with your fat of choice over medium heat.
• Add your onion and mushrooms and let them start to soften.
• While they are cooking, chop up your chicken and add it to the skillet. Mix well and allow it to cook.
• When it's almost cooked through, add in your cumin, juice of half a lemon, and your broccoli. Mix.
• Add your basil, oregano, and juice of another half a lemon to the pan. Add a little more fat, salt, and pepper to the pan when your chicken is cooked. Mix it once again.
• Taste test and adjust seasoning as needed. Depend- ing on how juicy your lemon is, you might need another half or whole lemon's worth of juice.
• Enjoy!

CHICKEN, BROCCOLI, AND LEMON STIR-FRY

Steps:

• In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper.
• Pour half of the mixture into another bowl; reserve.
• Place chicken in remaining mixture;
• marinate for 15 minutes.
• In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat.
• Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes.
• Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken.
• Wipe skillet with a paper towel.
• Heat remaining tablespoon oil in skillet over medium-high heat.
• Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes.
• Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
• Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate.
• Bring to a boil; cook, stirring until thickened, 1 minute.
• Sprinkle with sesame seeds.

CHICKEN AND BROCCOLI IN GLUTEN FREE STIR FRY SAUCE

Steps:

• Prep your ingredientsPrepare 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.Cut up broccoli.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.
• Quickly stir-fryHeat 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.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.Make gluten free stir fry sauceAdd 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. 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 water until dissolved and then stir the slurry into the sauce until it thickens.
• 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.