INGREDIENTS:
- 1 1/2 tablespoons oil
- 1 pound chicken breast (thinly sliced)
- 2 heads broccoli, florets removed (7 cups/465 grams)
- 1/2 cup chicken broth
- 1/2 cup coconut aminos
- 3 tablespoons lime juice
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
PROCEDURE:
- 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. 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.
- Add in the sauce and mix well until combined and everything is nicely coated. Top with sesame seeds and green onion and serve with your sides of choice!
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