2 cups broccoli florets
1 large cage free, organic egg, white only
2 tablespoons cornstarch
1/2 teaspoon sea salt
1 pound chicken breasts from free range chickens, boneless, skinless, cubed
2 tablespoons extra virgin olive oil, divided
1 seeded and diced red pepper
2 thinly sliced scallions, white and green parts divided
1 minced clove of garlic
3 tablespoons tamari, gluten-free
3 tablespoons organic honey
2 tablespoons black or regular sesame seeds
Cover the broccoli with 2 cups water in a large wok or lidded skillet.
Bring to a simmer over high heat.
Reduce heat to medium.
Cover and cook 1-2 minutes, until vibrant and tender.
Drain in colander.
Rinse and dry the skillet or wok.
In a large mixing bowl, whisk egg white, cornstarch, and salt together until smooth.
Add the chicken and toss to mix thoroughly.
Heat the oil in the skillet or wok on high on stove burner.
Add the chicken in an even layer once oil is hot.
Brown for about 2 minutes on the first side, then stir about 4 minutes more or until the chicken is cooked through and well browned.
Transfer over to a bowl and set to the side.
Using the remaining oil, stir fry the peppers and white scallions for 2 minutes or until lightly charred.
Add the garlic, cooking for 1 minute or until fragrant.
Place chicken back into the pan.
Add tamari, sesame oil, honey, and sesame seeds.
Simmer for 2 minutes or until the sauce has thickened.
Stir in the broccoli and green scallions.
Serve over brown or white rice.