1 lb. raw chicken breast, boneless, skinless, cut into 2-inch pieces
2 tbsp. + 1 tsp. cornstarch, divided use
1/4 tsp. sea salt
1 tsp. sesame oil
2 cloves garlic, finely chopped
1 thin slice fresh ginger, peeled, finely chopped
2 tbsp. coconut aminos
1/2 cup bone broth
1 tbsp. apple cider vinegar
2 tbsp. tomato paste, no added sugar
2 tsp. hoisin sauce
1 tsp. pure maple syrup, (or raw honey)
2 tbsp. cold water
2 green onions, sliced
1 tbsp. toasted sesame seeds
1 head broccoli
Preheat oven to 375° F.Line baking sheet with parchment paper; set aside.
Place chicken, 2 tbsp. cornstarch, and salt in a medium bowl; toss until well coated.
Place chicken in a single layer on prepared baking sheet; bake for 12 to 15 minutes, or until cooked through.
In a medium pot bring 1 in of water to a boil. Add broccoli, and a dash of pink salt. Cover pot and reduce heat to medium. Steam for 5-6 minutes.
While chicken is baking, heat oil, garlic, and ginger in large skillet over medium heat; cook for 1 to 2 minutes.
Add soy sauce, broth, vinegar, tomato paste, hoisin sauce, and maple syrup. Bring to a boil. Reduce heat to medium-low; cook for 4 to 5 minutes.
Dissolve remaining 1 tsp. cornstarch in cold water; add to soy sauce mixture. Gently boil, stirring frequently, for another 3 to 4 minutes, or until sauce begins to thicken.
Add cooked chicken to sauce, coating thoroughly.
Serve chicken sprinkled with sesame seeds, & green onions.