-small pot for rice
1 cup cooked white long-grain rice
¼ c. sorghum flour
1 tsp. diced ginger
3 garlic cloves
1 to 2 chicken breasts
1 tbsp. sesame -or- peanut oil
¾ c. mandarin orange light syrup (buy a ~12 oz. can of mandarin oranges and reserve liquid)
1 tbsp. soy sauce
1 tbsp. honey
Juice of 1 medium lemon
Dash of red pepper flakes
1 medium head of broccoli
1 medium white onion
½ c. mandarin oranges
-Start cooking white rice as indicated on the package in a small pot.-
1. Wash, peel and finely dice up the fresh ginger and garlic. Place small pieces into the large saucepan.
2. Rinse off chicken and cut into bite-sized pieces. Place into saucepan with garlic and ginger. Shake sorghum (or other GF flour) over cut chicken chunks. Toss pieces in pan until the moist meat is fully coated with flour. Drizzle preferred Asian oil over the battered chicken. Gently mix.
3. Cook chicken and garlic-ginger over medium-high heat for 5-8 minutes, or until chicken coating starts to toast and garlic-ginger sizzles in the oil.
4. Turn the heat down to medium. Open up can of mandarin oranges.. a 12 oz can will do... and collect about 3/4 c. mandarin orange juice. Pour juice into saucepan with chicken. Add soy sauce, honey and the juice of 1 fresh lemon. Shake red pepper flakes over the chicken. Mix well. 5. Cut up broccoli into bit-sized chunks. Coarsely chop up white onion. Add both veggies to the simmering saucepan.
6. Cook chicken, sauce and veggies for 10 minutes, uncovered. When the sauce thickens, taste to see if you want more pepper, then remove from the heat.
7. Once the sauce is no longer boiling, gently stir in the mandarin oranges; be careful not to break up the fruit too badly. Serve warm over freshly steamed white rice.