I’ve been craving Chinese food lately, however it’s hard to get it gluten free from a restaurant – and it’s often got sugar in it. This has all the flavor and it’s light – the fresh broccoli stays firm and it has a wonderful aroma of ginger. My mom said it reminded her of egg foo young – however there is no egg. It’s simple and fresh.
1 lb of skinless boneless chicken breast, cut into 1-inch pieces
1 cup of low sodium chicken broth
3 cups fresh broccoli chopped
2 garlic cloves, minced
2 teaspoons cornstarch
3 tablespoons gluten free soy sauce
2 teaspoons ginger, grated
2 tablespoons extra virgin olive oil
In a large skillet or wok, heat the olive oil over medium heat. Add in the chicken, garlic and fresh ginger and cook until the chicken is no longer pink. Add the chicken broth and cornstarch and mix the cornstarch in well, until the broth is thickened. Add the broccoli and soy sauce and cook for 8-10 minutes, keeping the broccoli firm. Serve with rice or gluten free grain of choice – serves 4.