Ginger sesame sticky chicken and broccoli

30 Minutes • Gluten-free • Lactose-free • Low FODMAP • Serves 4 • Sticky chicken and broccoli that’s quick to make, low FODMAP, and gluten-free too.

INGREDIENTS:

1 1/2 pounds boneless chicken breasts, cut into bite-sized cubes

1 egg, beaten

1/4 cup gluten-free all-purpose flour

Kosher salt and black pepper

3/4 pound broccoli tops

6 tablespoons garlic-infused olive oil

2/3 cup low sodium gluten-free soy sauce

1/3 cup cranberry juice (unsweetened)

1/4 cup maple syrup

2 tablespoons balsamic vinegar

2 tablespoons apple cider vinegar

1 tablespoon molasses (low FODMAP at this amount)

1 tablespoon creamy peanut butter

1-inch fresh ginger, peeled and grated

1 teaspoon crushed red pepper flakes, use more or less to taste

Rice, sesame seeds, and green onions, and chopped peanuts for garnish.

DIRECTIONS:

Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper.

Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Sprinkle 1/4 of the flour over the chicken, turn, then and sprinkle another 1/4 of the flour, turn, sprinkle until all chicken is lightly coated with the flour. Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons of garlic-infused olive oil. Add the broccoli to the other side of the pan and toss with 2 tablespoon oil, salt, and pepper. Arrange in one layer. Bake for 12 minutes. Toss the broccoli, flip the chicken and return to the oven for another 3-5 minutes, until the chicken is cooked through. Reduce the oven temperature to 400 degrees F.

Meanwhile, combine the soy sauce, cranberry juice, maple syrup, balsamic vinegar, apple cider vinegar, molasses, peanut butter, ginger, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Simmer 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat and reserve.

Remove sheet pan from the oven, pour about half the sauce over the chicken, tossing to combine. Toss the broccoli with 1 tablespoon oil. Return the sheet pan to the oven and cook for 3 more minutes. Watch closely as the sauce can burn.

Serve the chicken, broccoli, and sauce over bowls of rice topped with additional green onions, chili flakes, and sesame seeds.

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