I had fun with this recipe because I had some random produce that I needed to use up, but I was really happy with how it turned out. I used to love chicken and broccoli from those hole in the wall Chinese restaurants, but they always left me feeling sick. To be honest, this doesn’t taste anything like the chicken and broccoli from those joints, but I like this better! :)
Hearty Homemade Chicken and Broccoli
1/2 rutabaga, chopped/cubed
1/4 crown of broccoli, including stems (approx 1 cup)
1 small zucchini, chopped
1 chicken breast, cut to strips
2 tsp olive oil
1 tbs almond butter
2 tbs chopped almonds
1 tsp Bragg Amino Acids
pinch of ginger
Start by cleaning all the vegetables. Chop the rutabaga, broccoli, and zucchini into 1/2 inch cubes. In a medium saucepan, add the chopped veggies and boil with 2 cups of water. Once the pot hits a rolling boil, let it cook for about ten minutes. While the veggies are cooking, slice the chicken breast into thin strips and set aside.
In a wok or large frying pan, mix together the olive oil, almond butter, ginger, chopped almonds, and Bragg amino acids. Turn the burner to medium and add the chicken strips.
Drain the vegetables and add them to the pan. Cook for approximately ten minutes, then turn the burner up to high. Continue cooking until the chicken and veggies begin to brown. Once the chicken is cooked, it’s completely up to you how ‘brown’ to make it all.