Gluten-Free Chicken with Broccoli over Rice

April 25, 2013 at 10:41 am Leave a comment

The following guest post and recipe are from National Foundation for Celiac Awareness (NFCA) volunteer, Annette Marie of Best Life Gluten-Free.

 I am a former New Yorker, where there are more restaurants than you can shake a stick at! And quite often we enjoyed frequenting a Chinese place serving both Sechuan and Cantonese dishes, with all of the various tastes that just make your mouth water.  So, when I wanted something similar, (don’t get me wrong-I’m not that familiar with Chinese cooking, after all, I’m Italian-American!) I fiddled around until I was happy with this dish.

This is a really quick chicken recipe that’s a one-dish meal, ready in about 30 to 40 minutes. And with the warm weather months ahead, that’s perfect for supper after a day outside enjoying yourself!

The trick to this recipe? Cook the white rice on one burner while the main dish is going on a second. Then everything’s ready at the same time.

Gluten-Free Chicken with Broccoli over Rice

Gluten-Free Chicken with Broccoli on Rice

Gluten-Free Chicken with Broccoli on Rice

Ingredients:

  • White rice (Cook as directed, amount is per your needs)
  • 6 or 7 chicken tenderloins, cut in half on diagonal
  • 2 cups broccoli florets, washed and stems removed.
  • 2 scallions sliced, but do not use the last 2 inches of greenest ends
  • ½ cup Extra Virgin Olive Oil
  • 2 Tbsp. butter
  • ½ lb ( or more if you prefer) sugar snap peas, washed
  • 1 cup gluten-free chicken broth
  • 1 Tbsp. Bragg’s Liquid Aminos (Natural Soy Sauce Alternative)
  • Dash of salt & pepper
  • ¼ tsp. garlic powder
  • 1 tsp. fresh lemon juice
  • 2 Tbsp. cornstarch

Directions: 

  1. Put up the rice, as we said, to be cooking while you’re making the chicken-broccoli dish.
  2. In large skillet, heat the olive oil and butter. When melted, saute the chicken tenders on a low to medium heat until there’s a golden tinge and there’s some golden-brown bits in the pan from the butter.
  3. Remove chicken and place on a plate, but keep the butter residue in the pan.
  4. In the butter residue, saute the scallions first, then add the peas and broccoli. Saute for about 3-4 minutes until starting to get a golden color.
  5. Add the broth, spices, amino liquid, and cover pan.
  6. Simmer on low for about 15 minutes.
  7. Remove cover and pour out about ½ cup of liquid into a measuring cup or small bowl.
  8. Add the cornstarch and hand-blend until combined.
  9. Add to the skillet and replace pan on low heat. Cover and heat for another 5-7 minutes until it only thickens a little. You should have a gravy-like liquid now. Shut heat.

The rice should be done and ready for your plate!

Quick! One-Dish! Ready to go!!

Enjoy!

– Annette Marie

About Annette Marie

Annette Marie

Annette is a native New Yorker, now living in New Jersey.  Since she was diagnosed with celiac disease well after the age of 50, Annette has made it her mission to raise awareness in the hopes that others won’t have to live for years with unexplained symptoms as she did.  Some of Annette’s recipes are inspired by traditional Italian recipes, but she adds other original gluten-free recipes to the mix.  Her “semi-homemade” and from “scratch” recipes are meant for busy families eating gluten-free.  For more of Annette’s gluten-free recipes, visit her blog at www.BestLifeGlutenFree.com.

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