Makes: 4 servings
Total time: 35-40 minutes, cook time: 20-25 minutes, prep time: 15 minutes (if marinating the meat, add in sitting time for the marinade)
- 1.5 cups rice (sushi, short-grained or brown)
- 1 pound of boneless, skinless chicken breast, cubed
- 2 tablespoons gluten-free soy sauce (I use San J brand because it’s gluten free and GMO free)
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 tablespoon sunflower oil
- 1/2 white or yellow onion, diced
- 1 cup of diced carrots
- 3 cups of broccoli, diced
- 2 handfuls of spinach leaves
- Salt and pepper to taste
- 1 tablespoon roasted sesame seeds
- 1 teaspoon hot sauce (use any gluten-free brand without fish or seafood sauce)
Steps 1 and 2 can be done ahead of time.
- Cook the rice according to package instructions.
- For the chicken: Cut the chicken into small cubes or slices.
- In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate for a minimum of 1 hour, up to 24 hours.
- Heat a large sauté pan or wok on medium heat. When hot, swirl in the oil. Add the onions and sauté for 1 minute. Add the chicken, tossing with the onions for about 15-18 minutes until cooked (depending on how small you cubed the chicken).
- Add in the carrots and broccoli and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds, if using. Serve with rice.
Approximate Nutritional Information for 1 Serving (Based on brands and amounts used in the recipe)
- Calories: 490 g
- Fat: 18 g
- Carbs: 50 g
- Protein: 32 g