Asian Chicken and Broccoli
Asian Chicken
This dish is a variation of our favorite take-out Chinese restaurant dish from Northern Kentucky; Bourbon Chicken.
Bourbon is a type of whiskey well known for it’s Kentucky roots. It is made with at least 51% corn (but also Rye and wheat), distilled then aged for four or more years. For people who follow a gluten-free diet, distilled alcohol is not an issue because the protein molecule is too large to be carried through the distilling process. However, some whiskey distillers add back some of the mash (the fermented grains including rye and wheat) after the distilling process. For this reason, if you are concerned about ingesting gluten, only use bourbon reported to be gluten-free. (Check here for a list of GF Whiskey: https://urbantastebud.com/gluten-free-whiskey-list/)
The Asian restaurant just down the road from our Kentucky home had the best Bourbon Chicken. It was marinated, then grilled and served with fried rice. We loved it. This recipe comes as close as I can get to that yummy flavor.
Serve this dish with brown rice or quinoa to enhance it with increased fiber.
Asian Chicken and Broccoli
Ingredients:
1 pound boneless chicken tenders or thighs
1 tablespoon coconut oil (or avocado oil)
¼ cup coconut water or chicken broth
1 bunch broccoli steamed
Garnish: Sesame seeds
Sauce:
¼ cup gluten-free coconut amies or GF soy sauce
¼ cup distilled GF bourbon
(see this article for specific brands: https://urbantastebud.com/gluten-free-whiskey-list/)
¼ coconut sugar(or brown sugar)
2 tsp fresh grated ginger
4 cloves pressed garlic
½ red bell pepper finely chopped
Instructions:
Sauce:
In a small saucepan, blend all ingredients for the sauce.
Bring to boil over medium-high heat.
Reduce heat to simmer and reduce the liquid to make a thick glaze (about 10 minutes).
Keep warm on the stove while the chicken is cooking.
Chicken:
Rinse and cut the chicken into bite-size pieces.
Lay chicken on a plate and pat dry with a paper towel.
Over medium heat, heat half of the coconut oil in a skillet.
Place chicken pieces in the oil and do not move or flip for 4 minutes.
After 4-5 minutes, scrape the chicken to separate from the bottom of the pan and flip to the other side to cook thoroughly. This will leave a few chicken scraps stuck to the pan.
Do not overcrowd the pan, and cook in two or more batches, using the oil as needed.
As the chicken is cooked after flipping, remove it to a plate.
While the chicken is cooking, steam the broccoli.
When all the chicken is cooked, and removed from the pan, turn up the heat briefly and add the steamed broccoli to the pan while deglazing the pan with some coconut water.
Deglaze by getting the pan hot, then add the coconut water to the scraps. Use a metal spoon or spatula to scrape scraps as they release, making a yummy sauce for the broccoli.
Add the cooked chicken back to the pan over medium heat, toss the chicken, broccoli, and the thickened bourbon sauce.
Pour into the serving dish, garnish with a sprinkle of sesame seeds, and serve immediately.
Options:
Steamed carrots and mushrooms would be delicious in this dish. Also, onions and maybe a few bean sprouts would add some crunch.