Chicken and Broccoli Stiry Fry *Gluten Free*

10:34 AM

Ok, so you know how I've said "this is one of our favorites meals" many a time in past food posts?
Well this time I am going to say it again and this time, I REALLY TRULY mean it. This is one of those meals the husband says "YES!" when I tell him its on the menu for the week. I believe I've made it 2 or 3 times in the last month.
I have made a very similar recipe here. But this one is MUCH better. I promise ;)

It is quick, easy, and I made it into a totally gluten free recipe!

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
12 ounces linguine 
(Ancient Harvest is the best)
10-16 ounces broccoli florets
(more if you'd like more broccoli but I find 10oz to be enough)
1 teaspoon sesame oil

For The Sauce
1/4 cup reduced sodium soy sauce 
1 tablespoon brown sugar, packed
1/2 - 1 tablespoon freshly grated ginger (we aren't huge fans of ginger so I only use 1/2TBS)
Garlic minced (as much or little as you want)
1 teaspoon sesame oil

In a small bowl, whisk together soy sauce, brown sugar, ginger, garlic, sesame oil. Set aside.

In a large bowl, combine 2 tablespoons of your soy sauce mixture and chicken; set aside.

Heat olive oil in a large skillet or wok (a wok will be better) over medium high heat. 
Add chicken to the skillet and cook until cooked.

While the chicken is cooking, make your pasta according to the directions on the box and cook your broccoli as directed as well.
     * I suggest doing the pasta after getting the chicken started because any GF foodie knows that GF pasta can be temperamental and sometimes will clump up if cooked to early and left to wait to use.

Add pasta and broccoli and remaining soy sauce mixture to the chicken in the wok and stir together and cook until heated through, about 2 minutes.

Happy Cooking Friends!

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