This recipe is a duplicate we found elsewhere along our journeys and printed out, but alas, cannot find anymore. This blog post is more for my records, rather than for you. Feel free to try it though, it's great!
-1/4 cup GF chicken broth
-1/4 cup GF hoison sauce
-3 Tablespoons dark brown sugar
-2 Tablespoons GF soy sauce
-1 Teaspoon minced garlic (or two cloves)
-1 Tablespoon cornstarch
-1 Tablespoon of grated ginger (or ginger powder if in a pinch)
-1 Teaspoon sriracha sauce (or more if desired)
-1 teaspoon sesame oil
Prepare the sauce:
In a small bowl mix all the ingredients together and set aside.
Stir Fry Ingredients:
-1 lb Chicken, cubed, salted and peppered
-1/4 Cup Maseca (Mexican corn meal) or cornstarch
-1/4 cup vegetable or canola oil
-1 1/2 cup broccoli florets (fresh or frozen - defrosted), salted and peppered
-1 Large Red Bell Pepper, chopped into bite size pieces, salted and peppered
-1 Green Onion, sliced (optional, we never notice when we dont have it)
-Sesame seeds, for garnish (optional)
Prepare the Stir Fry:
1. Place chicken in a mixing bowl and toss with cornstarch until well coated.
2. Heat oil in a nonstick skillet over medium-high heat. Add the coated chicken and cook for 2-3 minutes until browned. Flip and cook for another 2-3 minutes, until browned. Remove chicken onto a plate.
3. Add the broccoli and bell pepper to the skillet and stir fry for 3-4 minutes. Add the chicken back in and pour on the sauce. Toss and cook for 1-2 minutes, until sauce thickens. Remove from heat, sprinkle with green onion and sesame seeds.
We serve this with rice