Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a mixing bowl, combine sugar, gluten free soy sauce #1, rice vinegar #1, and chicken broth.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a mixing bowl, combine sugar, gluten free soy sauce #1, rice vinegar #1, and chicken broth.
2. In a separate bowl, combine chicken pieces, gluten free soy sauce #2, and vinegar #2.
3. Marinate chicken for 30 minutes in refrigerator.
4. Once chicken has marinated, add egg whites and cornstarch #1 to chicken mixture, stirring until well blended.
5. In your wok or large skillet, heat oil over med-high heat.
6. Cook chicken in batches until golden on both sides- this will take 3-5 minutes.
7. Remove chicken from wok with a slotted spoon and drain on paper towels.
8. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil (leave just a few tablespoons in the wok). Reduce the heat to med.
9. Cook the garlic and pepper flakes for about a minute.
10. Add set aside soy sauce mixture.
11. Increase heat to med-high and cook sauce for about 15 minutes.
12. Stir cornstarch #2 into a little water and whisk it into the sauce.
13. Cook until sauce is thickened and bubbly, about 5 minutes, then add the chicken, cooked broccoli and sesame seeds.