Pan-Steamed Chicken + Broccoli
A clean version of a Chinese take-out favorite.
1/4 cup wheat-free tamari
1/4 cup chicken broth
1 inch piece of ginger, finely chopped
2 garlic cloves, finely chopped
2 organic boneless, skinless chicken breasts, cut into strips
1 small head broccoli, torn into bite-size pieces
2 tablespoons of toasted sesame seeds
2 tablespoons sesame oil
1 scallion, chopped to garnish
1. Drizzle the sesame oil in a large non-stick frying pan and place over medium heat. Add the ginger and garlic and cook for about 30 seconds until fragrant. Add the chicken breasts in one layer to the pan. Let brown for about a minute on each side. Add the broccoli, tamari and chicken broth, reduce to a medium low heat and let simmer and steam for about 10-12 minutes until the broccoli is soft but still has some bite and the chicken is cooked all the way through.
2. Plate the chicken and broccoli, leaving the juices in the pan. Add the sesame seeds to the liquid and cook for another minute. Spoon the sauce over the chicken and broccoli and garnish with scallions and more sesame seeds as desired.
Jim says this is based on the Rosy Deacon, a classic cocktail from the Stan Jones’ Complete Bar Guide. Upon sampling it, a friend suggested he “round it out” which is when the absinthe came in. As he puts it, “The Green Fairy did the rest.”