Clean Eating Recipe: Broiled Chicken and Broccoli in Peanut Sauce

Clean Eating Recipe: Broiled Chicken and Broccoli in Peanut Sauce

Ingredients

For peanut sauce:

• 1 cup of organic unsweetened almond milk
• 1 cup of organic light coconut milk
• 1/8 cup of Thai or yellow curry powder
• 1/2 cup of all-natural creamy peanut butter (we recommend Teddy All Natural Smooth Peanut Butter)
• 1/4 tea spoon of Tamari soy sauce lite
• 1 table spoon of dark vinegar (or apple cider vinegar)
• 1/4 cup of organic agave nectar

For chicken:

• 8 ounce organic chicken breast, thinly sliced into bite-sized stripes
• 1 table spoon of mirin, white wine or cooking wine
• 1 table spoon of extra virgin olive oil or coconut oil
• 1 head of broccoli, each floret cut into pieces

Instructions

1. Make peanut sauce by heating a medium sauce pan on high over stove top. Adding almond and coconut milk, curry powder, soy sauce, eanut butter, agave and vinegar. (For thicker consistency, mix 1 table spoon of corn starch and the same amount of water in a bowl, and slowly stir it in.)
2. Stir sauce for 1 minute. Reduce heat to low, and let simmer for the next 3 to 5 minutes. Stir often when it's done, turn off heat, and set aside.
3. Marinade chicken strips by adding chicken, cooking wine and 1 cup of the pre-made sauce in a mixing bowl. Mix well.
4. Place bowl in fridge, and let chicken marinade for at least 2 hours. (Preferably over night.)
5. To cook chicken, place broiler rack at 6 inches from heat source, and pre-heat oven on broil-high.
6. Grease cookie sheet evenly with olive oil.
7. Lay chicken strips and broccoli evenly on cookie sheet, and broil for five minutes.
8. Flip chicken and broccoli.
9. Broil for another 3 to 5 minutes, or until content is thoroughly cooked.

Enjoy!