This is a pretty easy dish and reheats well. I like to cook as much of the dinner we’re having that night in the afternoon so during “rush hour” in our home I’m not stressing in the kitchen. Sometimes that means browning meat and then storing it and prepping vegetables and then setting them aside. Most of the time I will even cook pasta or rice in the morning and it’s ready to go for dinner. Whatever I can do to make it easier at dinner time is the goal.
This is the amount I use to feed a very hungry family of 5. I find that cut up meat stretches further than serving individual whole pieces and I stretch my dishes with vegetables also. You can add or take away ingredients as necessary. This is a good amount of sauce. Normally I need to double or triple recipes for sauce that I find or it’s too dry.
3 boneless skinless chicken breasts, cut into 3/4″ pieces
1/4 cup brown rice flour (or any other gluten free flour without xanthan gum, it gets too sticky and gooey)
1 can chicken broth
1/4 cup honey
1/4 cup tamari or gluten free soy sauce
1/2 Tbsp fresh ginger, peeled and grated
2 medium garlic cloves, minced (I like the jarred version; saves time)
2 tsp sesame oil
2 Tbsp olive oil
1/2 bunch of asparagus, sliced
1 small onion, sliced
2 large handfuls of snap peas cut into thirds
Toss chopped chicken in 1/2 flour to coat. Heat skillet with olive oil and brown the meat. Remove from pan and set aside.
Saute the onion, asparagus and snap peas. You can use any vegetables, this is what I had on hand. But I would do mushrooms and zucchini in the future. Remove vegetables from pan and set aside.
Pour 1/2 the chicken broth into pan and the remaining flour and bring to a simmer. Add remaining chicken broth while whisking. Add the honey, sesame oil, tamari, garlic and ginger and whisk. Bring to a simmer and then add the veggies and chicken back into the pan. Coat well and bring to a simmer. Serve over rice and enjoy!