SERVES: 6 • PREP TIME: 25 minutes • COOK TIME: 10 minutes
There’s something about a chicken and broccoli stir-fry that screams “Chinese take-out!” But this is a healthier and tastier recipe than your standard MSG-fest, so let’s call it “Chinese take-in.” The dark meat’s slightly higher fat content makes for a flavorful, moist dish, so people with throat or mouth issues may find it easier to chew and swallow (though if you prefer, you can substitute an equivalent amount of breast meat). The sauce is thickened with kudzu root, a phenomenal anticancer plant, which is a lot more desirable than the cornstarch found in most carry-out fare. Plus, the sauce blend of tamari, lime juice, ginger, and maple syrup is so delicious that you’ll be able to take that Chinese restaurant off speed dial.
1 tablespoon Tarmari
1/4 teaspoon sea salt
4 organic skinless, boneless chicken thighs, cut into bite-size pieces
2 teaspoons kudzu root powder
1⁄4 cup cold water
1⁄2 pound broccoli, cut into florets
2 tablespoons high heat oil such as grapeseed oil, avocado oil or peanut oil
1⁄2 cup toasted cashews
3 tablespoons tamari
1⁄4 cup water
1 tablespoon maple syrup
2 tablespoons freshly squeezed lime juice
1 tablespoon rice vinegar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
Pinch of cayenne
Marinate the chicken with 1 tablespoon tamari and 1/4 teaspoon of salt for 20 minutes in the refrigerator.
Meanwhile, make the sauce. Combine 3 tablespoons tamari, 1⁄4 cup water, maple syrup, lime juice, vinegar, garlic, ginger, and the cayenne together in a bowl. Remove the chicken from the refrigerator and pat it dry with a paper towel. In a separate bowl, mix the kudzu root with 3 tablespoons of cold water until well combined.
Heat a wok or large, heavy sauté pan over high heat for 2 minutes. Add the oil and swirl to coat the pan. Add the chicken in one layer and let it cook for one minute without disturbing, then turn the chicken over and allow to cook for another 30 seconds. Add the broccoli and stir-fry until bright green, about 2 minutes. Pour in the kudzu mixture and toss until well combined. Add the sauce and stir-fry for another 30 seconds, tossing constantly.
Serve immediately, garnished with the cashews.
COOK’S NOTE: For a vegetarian version, use tofu or tempeh in place of the chicken.
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009, 2017 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA
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