|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 | cups, chopped or diced | broccoli florets | 1 | large | eggs, white only | 2 | tablespoons | Cornstarch | 1/2 | teaspoon | sea salt | 1 | pound, raw | chicken, skinless, cubed | 1 | tablespoon | Vegetable oil, coconut | 2 | small (3" long) | green onions, chopped | 1 | cloves | garlic minced | 3 | tablespoons | tamari (or soy sauce) | 1 | teaspoon | sesame oil | 3 | tablespoons | honey | 2 | tablespoons | black or white sesame seeds |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In large wok or skillet, cover broccoli with 2 cups water. Bring to a simmer over high heat, reduce to medium, then cover and cook wntil vibrant and tender, 1-2 minutes. Drain and set aside. Rinse and dry skillet. | | 2 | Meanwhile, whisk together egg white, cornstarch and salt in large mixing bowl until smooth. Add chicken and toss to combine. | | 3 | Heat oil in skillet over high heat. When hot, ass the chicken and stir fry. About 4-6 minutes. Transfer to bowl and set aside. | | 4 | In remaining oil stir fry green onion until charred lightly, 2 minutes. Stir in garlic and cook until fragrant, I minute. Ass the chicken n back to the pan, along with the tamari (soy), sesame oil, honey, and sesame seeds. Simmer until the sauce is thickened, 2 minutes. Stir in the broccoli. Serve over rice (brown or white) |
|
