A quick one-dish recipe from NFCA volunteer, Annette Marie of Best Life Gluten-Free.
I am a former New Yorker, where there are more restaurants than you can shake a stick at! And quite often we enjoyed frequenting a Chinese place serving both Sechuan and Cantonese dishes, with all of the various tastes that just make your mouth water. So, when I wanted something similar, (don’t get me wrong-I’m not that familiar with Chinese cooking, after all, I’m Italian-American!) I fiddled around until I was happy with this dish.
This is a really quick chicken recipe that’s a one-dish meal, ready in about 30 to 40 minutes. And with the warm weather months ahead, that’s perfect for supper after a day outside enjoying yourself!
The trick to this recipe? Cook the white rice on one burner while the main dish is going on a second. Then everything’s ready at the same time.
Gluten-Free Chicken with Broccoli over Rice
Gluten-Free Chicken with Broccoli on Rice
- White rice (Cook as directed, amount is per your needs)
- 6 or 7 chicken tenderloins, cut in half on diagonal
- 2 cups broccoli florets, washed and stems removed.
- 2 scallions sliced, but do not use the last 2 inches of greenest ends
- ½ cup Extra Virgin Olive Oil
- 2 Tbsp. butter
- ½ lb ( or more if you prefer) sugar snap peas, washed
- 1 cup gluten-free chicken broth
- 1 Tbsp. Bragg’s Liquid Aminos (Natural Soy Sauce Alternative)
- Dash of salt & pepper
- ¼ tsp. garlic powder
- 1 tsp. fresh lemon juice
- 2 Tbsp. cornstarch
- Put up the rice, as we said, to be cooking while you’re making the chicken-broccoli dish.
- In large skillet, heat the olive oil and butter. When melted, saute the chicken tenders on a low to medium heat until there’s a golden tinge and there’s some golden-brown bits in the pan from the butter.
- Remove chicken and place on a plate, but keep the butter residue in the pan.
- In the butter residue, saute the scallions first, then add the peas and broccoli. Saute for about 3-4 minutes until starting to get a golden color.
- Add the broth, spices, amino liquid, and cover pan.
- Simmer on low for about 15 minutes.
- Remove cover and pour out about ½ cup of liquid into a measuring cup or small bowl.
- Add the cornstarch and hand-blend until combined.
- Add to the skillet and replace pan on low heat. Cover and heat for another 5-7 minutes until it only thickens a little. You should have a gravy-like liquid now. Shut heat.
The rice should be done and ready for your plate!
Quick! One-Dish! Ready to go!!