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Sesame Chicken and Broccoli
by Melanie Foster
serves: 6
  A simple stir-fry with a simple tasty sauce. If you’re in a hurry you can use the sauce over store-bought fried chicken too!
Ingredients:
  1/2 cup   brown sugar, packed
  3 tbsp   cornstarch
  1 1/2 cups   low-sodium chicken broth
  2 tbsp   rice vinegar
  2 tbsp   soy sauce or liquid aminos
  1 tbsp   dark sesame oil
  1 tsp   chili-garlic paste or Sriracha
  1/2 tsp   garlic powder, or 2 cloves garlic, minced
  2 tbsp   light olive or peanut oil
  1 lb   chicken breast, cut into 2-inch pieces
  1/2 tsp   salt
  1/4 tsp   pepper
  2 cups   broccoli florets
  1 cup   rice, cooked
Directions:
  In a saucepan, combine brown sugar and cornstarch. Stir with a whisk until combined. Add (cold or room temp) chicken broth, vinegar, aminos, sesame oil, chili sauce and garlic powder. Stir and heat over medium-high until it just reaches a boil and is thickened. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sprinkle with salt and pepper. Once the underside is golden, turn and season the other side. Add the broccoli and stir-fry until the chicken is cooked through and the broccoli is tender. Add a splash of water and a lid to steam it a bit if you want. Add the sauce and toss until combined, or serve on the side.
**If you want your chicken breaded, toss with a bit of flour first and add more oil to the pan to pan fry. Once cooked, remove to paper towels, wipe out pan and stir-fry the broccoli afterward.