What you'll need to serve two:
Boneless, skinless chicken breasts, 2
Broccoli, fresh, 2 small heads
Rice, short grain brown, 1 cup dry ( so will make roughly 3 cups prepared )
Sweet Chili Garlic Sauce, prepared (until I learn how to make it :) , 6 T ***Don't confuse this with chili garlic sauce or your mouth will be on fire. Get the sweet version.
Mandarin orange, zest and juice, 1
Flour, ( I use an all purpose gluten free but you don't have to if you can tolerate gluten), 1/2 cup
Coconut oil, 2 T
Butter, 1 T
Salt to taste
Sesame seeds (optional), garnish
For the rice:
Butter a medium fry pan with about 1 T butter. When you start to see the butter bubble and crackle, add the rice. Spread the rice out flat like this:
Saute the rice until golden brown, about 3 minutes.
Pour water over the top so it's covered like this:
Bring to boil. When full boil begins, cover and simmer for 45 minutes. When it's done, it should be fluffy like this:
For the broccoli:
Set oven to 425 degrees.
Chop broccoli into bite sized pieces and lay flat on a baking sheet lined with aluminum foil like this:
Then spray with olive oil. I like to use a spray pump shown here. Better for the environment and also this way you can choose which oil you want to use.
Roast for 10 minutes on 425 degrees. When done, set aside.
For the chicken:
Wash and pat dry. Cut into bite size pieces. In a medium mixing bowl, add flour. Dredge the chicken in the flour to lightly coat. Set coated chicken on a tray or plate to be transferred to the saute pan.
Place 1 T coconut oil into a large saute pan. Turn heat to medium high. Add chicken pieces.
Cook about 8 minutes. Flip. Add 1T more coconut oil. Cook another 8 minutes.
When chicken is done, turn heat to low. Add 3 T sweet chili garlic sauce and stir.
Add broccoli. Add another 3T of the sweet chili garlic sauce and stir.
Now add the zest then juice of the mandarin orange. Stir. Add salt to taste.
Now time to assemble the plates. Rice on bottom, then chicken & broccoli, then top with sesame seeds.