Last updated on 12.10.2020
The recipe is for 4 servings, 1 serving (without rice) contains about 356 kcal (43 g protein, 21 g carbs, 12 g fat). For 70 g rice add another 231 kcal.
540 g chicken breast – thinly sliced against the grain
3 tbsp gluten free flour
1/4 tsp salt
pinch of ground pepper
2 tbsp rapeseed oil
1/4 cup tamari sauce
3 tbsp granulated sugar
1 tsp toasted sesame oil
1 medium broccoli – florets only
100 g baby spinach – roughly chopped
2 tbsp toasted sesame seeds
280 g jasmine rice (70 g per serving)
Steam broccoli for 2 mins
Make rice (ca 70 g per serving)
Mix chicken pieces with flour, salt and pepper, either in a zip-loc bag or in a bowl.
Fry the chicken in the oil until browned.
Add sugar, tamari and sesame oil and cook for about 5 minutes, until the sauce thickens.
Add chopped spinach and let it wilt.
Add broccoli and combine.
Garnish with sesame seeds.
If you’re planning to keep leftovers, consider making only as much rice as you’ll eat and making new rice the next day.