Gluten-Free Sesame Chicken and Broccoli

An easy weeknight dinner consisting of gluten-free, lightly fried chicken chunks, fresh broccoli, and instant rice. This gluten-free sesame chicken and broccoli on Tumeric rice is sure to excite even the pickiest eaters. Your family will never know that this easy chicken recipe is both soy-free and dairy-free.

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I’m back with another weeknight dinner recipe. This classic Chinese-American dish is one of my favorites. I feel it’s only appropriate to refer to dishes like this as “Chinese-American” vs. Chinese because I have been made aware that dishes like Sesame Chicken, General Tso’s chicken, and Orange Chicken aren’t dishes you will find on restaurant menus in China. With that being said, prepare yourself for American Chinese food at its finest.  This recipe is the BEST and easiest way to make gluten-free sesame chicken and broccoli. I used quick-cooking rice and a bag of fresh broccoli. Feel free to use whatever rice you have on hand and frozen veggies.

This easy chicken recipe beats ordering Chinese takeout any day. It’s made with fresh organic chicken tenderloins from ButcherBox, bagged fresh broccoli, and quick-cooking rice. I used turmeric rice but you can use whatever rice you’d like.  Given that this recipe requires you to steam your vegetables using frozen vegetables is perfectly fine. Also, feel free to use assorted veggies if that’s what you have. My recipes provide the foundation for creativity. Hopefully, you enjoy them as much as I do.  Continue for my delicious, easy, quick, and simple Gluten-Free Sesame Chicken and Broccoli!

INGREDIENTS

STEPS TO MAKE GLUTEN-FREE SESAME CHICKEN AND BROCCOLI

1. Steam broccoli, covered, until crisp-tender, 5–6 minutes. Drain and set aside.
2. Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
3. Heat 2 Tbsp. vegetable oil in a large NON-STICK skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 4-5 minutes.
4. In a medium saucepan whisk together honey, Worcestershire, coconut aminos, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt. Bring to a boil and reduce heat to simmer for 4-5 minutes. Meanwhile, whisk together 1 TBS cornstarch and warm water in a small bowl. Add to mixture and stir. Allow sauce to continue simmers for 4 minutes until thick. Remove from heat and set aside.
5. Transfer the first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken.
6. Add sauce to skillet along with the first batch of chicken. Toss well, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
7. Cook rice according to package e and add into a large bowl. Top rice with Sesame Chicken and Broccoli.
8. Garnish with remaining sesame seeds and chopped scallions.

IS GLUTEN-FREE SESAME CHICKEN EASY TO MAKE?

This is a very easy dish to make. Especially because I used fresh broccoli and quick-cooking rice. The part that takes the longest is prepping and cooking the chicken. I used organic chicken tenderloins from Butcher Box and chopped them into 1/2 inch chunks. I then lightly tossed them in salt, pepper, gluten-free flour, and cornstarch and fried them (2 batches) in a lightly oiled skillet until golden brown.

WHICH GLUTEN-FREE FLOUR IS BEST FOR FRYING?

I swear by Bob Red Mill’s Organic gluten-free brown rice when frying. Although I’ve heard that flours like cassava and fava bean flours are great for frying, I’ve only used brown rice flour. That being said, it’s the only gluten-free flour I can recommend.

WHAT’S THE DIFFERENCE BETWEEN SESAME CHICKEN,  ORANGE CHICKEN,  AND GENERAL TOS’S CHICKEN?

Honestly, not much. All three dishes consist of chicken that is breaded, lightly fried then coated in a sauce.  The differences lie in the flavors of the sauces.  Orange chicken usually has a lighter color and it’s sweet, sour, and savory whereas General Tos’s and sesame chicken are usually spicier.

CAN I SUBSTITUTE SOY SAUCE IN THIS RECIPE?

There are a couple of ways to make sesame sauce. This recipe includes coconut aminos, Worcestershire, brown sugar, garlic, sesame oil, rice wine vinegar, and cornstarch. Most Chinese-American recipes include dark soy sauce and Shaoxing rice wine.

CAN COOKED WHITE RICE BE USED IN THIS RECIPE?

Absolutely. I used quick cooking turmeric rice because it’s what I had. Most Chinese-American recipes call for Medium-grain white rice. It’s The variety you’ll most commonly see in Chinese restaurants. White rice has less of a floral aroma than say, jasmine rice, which makes it a little more versatile.

CAN I USE FROZEN VEGETABLES AND WILL THEY NEED TO BE THAWED?

Yes. Using frozen vegetables in this recipe is perfectly fine. This sesame chicken recipe requires you to steam your broccoli first. That will help fully cook your vegetables. After they are cooked you simply add them to your sauce and chicken to complete the dish.

MORE EASY WEEKNIGHT RECIPES

Easy Lemon Chicken and Potatoes in Foil

Crispy Gluten-free Sesame Honey Glazed Chicken

6-Ingredient Chicken Fajita Salad Recipe

Roasted Sweet Potato Quinoa Skillet with Kale & Spinach

MY AMAZON PICKS FOR THIS RECIPE

Gluten-Free Sesame Chicken and Broccoli

A classic dish without the gluten. This quick and easy gluten-free sesame chicken and broccoli dish is perfect for a hassle-free weeknight dinner. This recipe calls for quick-cooking white rice to save time, but feel free to use whatever you have on hand and follow the package directions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course dinner

Cuisine Chinese

Servings 4 Servings

Ingredients

  

• 8 Cups Broccoli Florets
• 1 1/2 Cups Quick Cooking Tumeric Rice

Organic Chicken Tenderloins

• 2 Pounds Organic Chicken Tenderloins chopped into 1/2 inch thick chunks
• 4 Tbsp. Olive Oil divided
• 1/2 cup Gluten-Free Brown Rice Flour
• 1/2 cup Gluten-Free Corn Starch + 1 Tbsp

Sesame Honey Sauce

• 1/4 Cup Honey
• 1/4 Cup Gluten-Free Worcestershire Sauce
• 1/4 Cup Coconut Aminos
• 1 Tbsp. Sriracha
• 1 Garlic Clove minced
• 1 Tsp Ground Ginger
• 1 1/2 Tbsp. Toasted Sesame Oil
• 2 Tbsp. Sesame Seeds divided
• 2 Scallions chopped

Instructions

 

• Steam broccoli, covered, until crisp-tender, 5–6 minutes. Drain and set aside.
• Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
• Heat 2 Tbsp. vegetable oil in a large NON-STICK skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 4-5 minutes.
• In a medium saucepan whisk together honey, worcestershire, coconut aminos, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt. Bring to a boil and reduce heat to simmer for 4-5 minutes. Meanwhile, whisk together 1 TBS cornstarch and warm water in a small bowl. Add to mixture and stir. Allow sauce to continue simmers for 4 minutes until thick. Remove from heat and set aside.
• Transfer the first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken. 
• Add sauce to skillet along with the first batch of chicken. Toss well, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
• Cook rice according to package e and add into a large bowl. Top rice with Sesame Chicken and Broccoli.
• Garnish with remaining sesame seeds and chopped scallions.

Notes

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