Time: 30 min.
Complexity: easily
Servings: 4

Appetizing chicken pieces in an Asian sauce are served on a bed of broccoli. All parts of the broccoli are used. The firmer stems are used for low-carb rice, while the tender florets are lightly steamed to retain their juiciness. Separately, stir-fry the chicken pieces in a delicious sauce made with orange sauce, arrowroot starch, dark sesame oil, garlic, ginger, and amino-rich coconut sauce, which is a great substitute for soy sauce, which is prohibited in the Whole30 diet. Place the chicken pieces on top of the rice and broccoli florets, sprinkle with sesame seeds, and enjoy this delicious, protein-rich dish.

Ingredients:

• 4 heads of broccoli (about 0.7 kg), stems separated from florets and coarsely chopped
• 2 tbsp. l. olive oil
• 0.5 cup amino acid coconut sauce (see note)
• 0.5 cups orange juice
• 2 tbsp arrowroot starch/flour
• 1 tbsp dark sesame oil
• 1/4 - 0.5 tsp red pepper flakes
• 2 cloves garlic, finely grated
• 5 cm ginger root, finely grated
• 2 large skinless, boneless chicken breasts (about 0.6 kg), cut into 2 cm pieces.
• 4 green onions, chopped
• Toasted sesame seeds for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

broccoli cabbage, coconut sauce, Orange juice, starch, sesame oil, red pepper flakes, garlic, ginger root, chicken breasts, green onions, sesame

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Preparation:

Step 1
• Pulse the broccoli stems in a food processor until they are chopped into rice-sized pieces, then transfer to a medium saucepan. Add 1/2 cup water, 1 tablespoon olive oil, 1 teaspoon salt, and a few grinds of black pepper. Bring to a boil over medium-high heat and cook, stirring frequently, until the mixture turns bright green, about 5 minutes. Place the broccoli florets on top of the broccoli rice, reduce the heat to low, cover, and let steam until the florets and rice are tender but still bright green, about 5 minutes. Remove from the heat and keep warm.
Step 2
• Meanwhile, in a medium bowl, whisk together the amino acid sauce, orange juice, arrowroot starch/flour, sesame oil, chili flakes, garlic, and ginger until smooth.
Step 3
• In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chicken and cook, undisturbed, until golden brown on the bottom, about 2 minutes. Pour in the orange juice mixture and cook, stirring, until thickened and bubbly, and until the chicken is cooked through, 4-6 minutes. Add a little water, if needed, to thin the sauce. Season with salt and pepper to taste.
Step 4
• Divide the broccoli and rice among shallow bowls and top with the chicken and sauce. Sprinkle with green onions and sesame seeds.
  
  

  Note

  
  Amino acid coconut sauce is made from the sap of certain coconut palms. It imparts a savory flavor to dishes. The product contains not only amino acids but also vitamins and minerals. Look for it in specialized stores or online.

Votes: 11