Chicken & Broccoli Stirfry
1lb skinless chicken breasts
1 red pepper
6TBS Braggs Liquid Aminos, divided
2c chicken stock
brown rice flour to thicken - 2-4TBS
My advanced apologies for the lack of measurements in the following...
garlic - at least 3 cloves (my addition)
fresh or powdered ginger - start with 1/2 tsp
cayenne red pepper - start with 1/8 tsp
brown rice or angel hair/capellini pasta
Cut chicken into bite-sized pieces, mix in a dish with ginger, cayenne red pepper, and 2TBS Braggs Liquid Aminos. Refrigerate for at least 30 minutes, which is about how long it takes to prep the rest. *My mother adds the spices while stir-frying instead of setting for 30 minutes*
Cut broccoli into bite-sized pieces, slice red pepper, slice onion, press or finely chop garlic. Combine chicken stock, remaining Braggs and flour in small bowl, stir and set aside.
Heat olive oil in large pan, sauté red pepper, onion and garlic, set aside. Add more olive oil, sauté broccoli and set aside with red pepper, onion and garlic. Add more olive oil, sauté chicken until thoroughly cooked. Add broccoli, red pepper, onion, garlic to pan. Re-stir the stock, Braggs and flour and add to pan and mix all ingredients. Set heat on low to simmer and cover to set the flavors in the broccoli. The broccoli should be tender but not mushy.
Serve over brown rice or, our favorite for this dish, angel hair/capellini pasta.