Almond Chicken Stir Fry with Eggplant

Also from our local member, Paula...
Here is the other recipe that I forgot to tell you about before.  I actually made this up a few years ago using broccoli alone.  I have made it with swiss chard and broccoli as well.
I have also used cashew butter to make this.  I think I prefer it with almond butter the most. I make my own almond butter for this now too.
Hope you like.
Almond Chicken Stir Fry

½ cup coconut oil
1 large onion cut into wedges
2 large stalks of celery cut into slices at an angle
3-4 cloves of garlic minced or crushed
1/2 cup Braggs Amino Acids or Soy Sauce
1/2 to 1 pound hormone and antibiotic free chicken , diced into medium sized pieces
2 Japanese eggplants, sliced
1 large yellow squash (or 2 small), sliced and halved
1 large zucchini (or 2 small), sliced and halved
2 large carrots sliced very thin or shoestringed
1/2 cup almond butter (crunchy or smooth)
Red Pepper flakes to taste (I like it really spicy!)
Vegetable or chicken broth (if needed to thin sauce)

In a large wok, place coconut oil, and heat on high for about 2 minutes.  Lower heat to medium-high, toss in chicken and stir fry for 5 minutes.  Add soy sauce and let cook for another 4 minutes.  Add onions, carrots, celery and garlic and stir.  Continue stirring occasionally for about 3 minutes.  Add squash, zucchini and eggplant and continue stir frying for another 3-5 minutes until veggies are beginning to get tender.  Add almond butter and stir it into dish.  Add Braggs, soy sauce or broth as needed so that sauce is not pasty.  Add pepper flakes and cook for another 5 minutes on medium heat.

Serve over brown jasmine rice.

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