Chicken and Broccoli Rice Bowl with Brown Stir Fry Sauce - Gluten Free Recipe

Stir fry Chicken and Broccoli with Brown Stir Fry Sauce over Steamed Rice in a Bowl

Chicken and broccoli rice bowl with brown stir fry sauce


  1. Heat wok on high heat, when hot, add oil and onions, stir-fry for 10 seconds then add garlic and ginger Infusion.
  2. Stir-fry for an additional 30 seconds and add velvetized chicken and red bell peppers.
  3. Stir-fry for 1 minute then add Brown Stir-Fry Sauce gluten free.
  4. Continue to stir-fry until steaming hot, remove and place on top of hot steamed rice in a bowl.
  5. Garnished with chopped green onions (optional).

Marinate and Velvetization:

  1. Pork or Chicken Marinade and Velvetization:To marinate: For 10 lbs. sliced or diced pork or chicken, add 0.4 lb. (⅞ C.) Marinade Seasoning (Starport 356), 1¼ C. water and 1 C. corn oil. Mix well and marinate for 30 minutes or more.
  2. To velvetize: Oil blanch pork or chicken in deep fryer at 350°F in 2-pound batches for 60-80 seconds, un-clumping the chicken pieces with tongs. meat will NOT be fully cooked. Remove and drain.
  3. When cool, place in covered container and refrigerate until ready to use. Make batch daily.
chicken and broccoli rice bowl ingredient image


1/3 C. Brown Stir-Fry (Gluten-Free Starport 214)

3 oz. Chicken breast, sliced 1½”x½” marinated and velvetized, see instructions above, Marinade Seasoning Starport 356 gluten free

1 C. Broccoli florets (3 oz.)

½ C. Onions, strips, sliced ¼”

¼ C. Red bell pepper, sliced ¼ x 1” (1 oz)

2 tsp. Garlic and ginger Infusion (1 tsp each of minced garlic and ginger)

1 Tbsp. Corn oil

8 oz. Rice, hot, steamed