makes about 4 servings Ingredients:
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6 boneless skinless chicken breast, tenders or thighs, chopped into bite-sized pieces
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1 large head broccoli, broken into florets (about 5-6 cups)
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1 Tbsp coconut oil or olive oil
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2 Tbsps minced fresh (peeled) ginger, finely chopped
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4 fresh garlic cloves, finely chopped
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10 whole dried red chilies
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1/4 low sodium soy sauce
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1 Tbsp sesame seeds, to garnish
Instructions
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Add about an inch of water to a large stockpot and bring it to a rapid boil.
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Place the broccoli florets into your steamer basket and set over the stockpot with boiling water. Cover with a lid and steam 2-3 minutes, just until crisp tender, and bright green. Remove broccoli, then allow to fully drain.
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Heat oil in a large stir fry skillet over medium high heat. Add chicken, and season with a good pinch of sea salt and pepper. Stir fry for about 2-3 minutes, until chicken begins to become golden brown on the sides.
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Stir in garlic, ginger, scallions and chilies and stir fry for an additional 2 minutes, or just until chicken is cooked trough and nice and golden brown.
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Add steamed broccoli into the skillet and pour in the Soy Sauce, while gently stirring for just 1 minute more to get everything heated and nicely coated.
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Sprinkle with sesame seeds and serve with cooked brown rice, quinoa or cauliflower rice.
