broccoli and chicken ~ it's what's for dinner

Unusually inspired when it was time to fix dinner tonight,

I cooked up a broccoli chicken stir fry,

served it on super thinly sliced cabbage

and it was a pretty big hit.

You know I'm generous (some would say, to a fault ;-) with my recipes,

so here goes.

First, thinly slice 2 - 3 lbs chicken breasts while still slightly frozen

add 3-4 garlic cloves, crushed

and a splash of soy sauce.

Give it a stir and set aside while you cut your veggies.

Slice or dice or otherwise cut fairly small:
a good sized onion

1-2 yellow squash

11/2 - 2 lbs broccoli

In a separate bowl, put a half or so head of cabbage, thinly sliced (thinner than you think you can cut it)

and cut crossways so the pieces are around 1 1/2 inches long.

For the sauce, in a 3 cup or larger container,

whisk together

2 cups water

1/3 c soy sauce

3 Tbs apple cider vinegar

1/2 Tbs honey

1/4 c corn starch

a few shakes of red pepper flakes

Heat a frying pan on high heat

then add a sploosh of olive oil (which is a tad more than a splash, you know)

and a smidge of coconut oil. If you have sesame oil - add a smidge of that, too.

Throw your marinated chicken into the pan and stir often 'til chicken is mostly cooked.

(maybe 5 minutes?)

Add the veggies and a bit of garlic powder (or a clove or two fresh garlic)

and continue cooking, stirring often.

(Maybe another 5 minutes?)

Throw in a handful of sliced almonds and cook a few minutes more.

Pour the stir fry sauce in the pan and give it another stir.

Reduce heat and cook another minute or two.

Serve over prepared cabbage and enjoy :-)