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Preparation
in 25 minutes
Cooking
in 15 minutes
Cooling
in 30 minutes
Temperature
425 °F
- Put the cubed chicken (1 inch cubes) into a bowl with milk (or non-dairy alternative) and let sit for 30 minutes (minimum) in the refrigerator.
- Preheat the oven to 425 degrees F.
- While the chicken is marinating, put the bread in a food processor or blender and pulse until it’s a fine crumb, around 20 seconds. Place crumbs on a shallow dish and mix with rice flour.
- Chop the broccoli and carrots. Line two small baking sheet pans in foil and spray with cooking oil. Place vegetables on one of the sheet pans and set aside.
- Remove chicken pieces from the bowl and let excess milk drip off before dredging in breadcrumb mixture until completely coated. Place on empty baking pan, leaving room between pieces. Spray the tops of the chicken liberally in oil.
- Put the chicken and vegetables in the oven.
- Bake chicken for 8 minutes. Flip each piece using tongs. Put back in the oven to cook for another 6 minutes, until the internal temperature of the chicken reaches 165 degrees F.
- Remove the vegetables from the oven when the chicken is done, or when they begin to brown.
- While the chicken and vegetables are cooking, whisk together beef stock, honey, apple cider vinegar, cornstarch, bouillon, sesame oil, onion, garlic, ginger, and pepper flakes in a large sauce pot until smooth.
- Put sauce mixture on high heat until it reaches a boil. While stirring, turn down to medium-low and simmer for 10 minutes, until thick.
- Add the chicken and vegetables to the sauce, and stir gently to coat.
- On a plate or bowl, spoon chicken and vegetables over rice and top with sesame seeds.
- This makes great leftovers, but be sure to eat it within five days.
Ingredients
1
lb
chicken breast
1
cup
milk
4
slices
1/2
cup
rice flour
1
cup
beef stock
1/2
cup
honey
2
tbsp
apple cider vinegar
2
tbsp
corn starch
1
tbsp
beef bouillon granules
1
tbsp
sesame oil
1
tbsp
onion, finely minced
2
garlic cloves, minced
3/4
tsp
ginger, ground
1/2
tsp
red pepper flakes
2
large
carrots, chopped
1/2
broccoli, chopped
cooking spray
2
cups
sticky white rice, cooked
1
tbsp
sesame seeds, toasted
Nutritional & Dietary
Gluten free
No eggs added
No nuts added
No oat added
Palm oil free
