1/2 cup of all-natural peanut butter (the one by Planters is pretty good. Check it out at this link.)
1/4 tea spoon of lite and all-natural soy sauce
1/4 cup of organic agave nectar
1 table spoon of dark vinegar
8 ounce organic chicken breast, cut into stripes
1 table spoon of cooking wine
1 table spoon of olive oil
1 broccoli head, cut with head only
First, you need to make peanut sauce. Do so by heating sauce pan on high, and adding coconut milk, almond milk, curry powder, peanut butter, soy sauce, agave and vinegar. (If you want sauce thicker, then stir in 1-2 table spoons of corn starch mixed with water.)
Stir for about 1 minute. Reduce heat and let simmer for 3-5 minutes. Set sauce aside.
Now, you need to marinade chicken strips. Do so by add chicken, cooking wine and 1 cup of peanut sauce in a mixing bowl.
Marinade for at least 2 hours. (I prefer over night.)
To cook chicken strips, place broiler rack at 6 inches from heat source.
Preheat on broil - high.
On cooking sheet, grease with olive oil.
Lay chicken strips and broccoli evenly on cooking sheet.
Broil for 5 min.
Take it out, flip chicken to the other side.
Broil for another 3-5 minutes.
This clean eating recipe was AWESOME! The chicken was tender; the peanut sauce was flavorful; and the broccoli was crispy with nutrients. It’s a must-try for the average clean eater.