Chinese Chicken and Broccoli (Low Carb & Gluten-Free)

Grilled chicken breast and steamed broccoli is one of the staple meals of sportsmens (especially weightlifters). I once even met a dude at the gym who told me he was sick of preparing different meals and was seriously considering just eating that for every meal.
I mean, chicken and broccoli is an easy and quick meal to prepare, it’s also pretty healthy and tastes okay; but twice a day, every single day? Let say it out loud: BLAH!
On top of that, how boring can it get to eat the same thing over and over again?

I won’t deny it though, I have been down the chicken+broccoli road before.
In college, when all of a sudden I was cut off from the wonderful homemade meals of my far away home, and flung to a universe wherein basically I had to cook or die starving. Grilled chicken and steamed/boiled broccoli (with a side of brown rice) pretty much saved my life.
Because in college you don’t really have the money to buy many ingredients and it’s also a huge effort to cook (you know, washing the dishes and all). Chicken and broccoli is a cheap, quick, light, healthy and filling option.

But nowadays...nowadays I have perfected my cooking skills, and I can make complicated sounding dishes with monosyllabic names.
Chicken and broccoli is no longer plain and boring; it’s Chinese chicken and broccoli.
It’s exotic, fancy and worth a 3 starred restaurant.

The thing I love about Chinese chicken and broccoli is the sauce and the freshnes of the broccoli.
I’ve tested/tweaked all sorts of recipes and I think this is the ONE.
The sauce has the perfect texture and creaminess, and the broccoli have the right amount of crispness.
All in all, a perfectly healthy and delicious weeknight meal!

Chinese Chicken and Broccoli (Low Carb & Gluten-Free)                          Print this recipe!
Ingredients
Serves 4

2 chicken breasts, cut into bite-sized pieces
1 large head of broccoli, cut into florets
2 tablespoons olive oil
1 teaspoon sesame seeds

Marinade

1 teaspoon raw organic honey
2 teaspoons arrowroot powder*
1 tablespoon wheat-free soy sauce (or coconut aminos)
1 tablespoon water
1 tablespoon olive oil

Sauce

¼ cup wheat-free soy sauce (or coconut aminos)
1 tablespoon raw organic honey
2 garlic cloves, minced
2 tablespoons arrowroot powder*
1 tablespoon rice vinegar
1 tablespoon olive oil
1 tablespoon water

*arrowroot powder acts like cornstarch

Directions

In a small bowl combine all marinade ingredients. Combine chicken cubes and marinade in a Ziploc bag (or a shallow container) and refrigerate.
In the meantime, bring a pot of salted water to a boil. Blanch the broccoli florets for 2 minutes, drain, run under cool water (to stop the cooking) and set aside.
In a small bowl combine all sauce ingredients.
Heat one tablespoon of olive oil in a wok (or large frying pan) over medium-high heat; once sizzling, add chicken with its marinade and ½ of the sauce and saute cook for about 8 to 10 minutes. Transfer to a plate.
Return the wok to the stove and heat remaining tablespoon of olive oil over medium-high heat until sizzling. Add broccoli and saute for 1 to 2 minutes until slightly charred.
Quickly add chicken and remaining sauce and cook for further 2 minutes until the sauce thickens.
Top with sesame seeds and serve.

Nutrition facts

One serving yields 326 calories, 17 grams of fat, 13 grams of carbs and 29 grams of protein.