There’s something about a chicken and broccoli stir-fry that screams “Chinese take-out! “ But given that this is a healthier and tastier recipe than your standard MSG-fest, let’s call it “Chinese take-in.” The slightly higher fat content in dark meat makes for a flavorful, moist dish, so people with throat or mouth issues may find it a lot easier to chew and swallow. (That said, you can substitute an equivalent amount of breast meat if you like.) The sauce is thickened with kudzu root, a phenomenal anticancer plant, which is a lot more desirable than the cornstarch of questionable quality found in most carry-out fare. Plus, the blend of tamari, lime juice, ginger, and maple syrup in the sauce is so delicious that you’ll be able to take that Chinese restaurant off the speed dial.

　　

Ingredients

serves 6

　　Juice of 1 lime

　　1/2 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 cup tamari

　　1/4 cup water

　　2 tablespoons maple syrup

　　2 1/2 tablespoons freshly squeezed lime juice

　　2 tablespoons brown rice vinegar

　　1 tablespoon minced garlic

　　1 tablespoon minced fresh ginger

　　Pinch of cayenne

　　1 teaspoon toasted sesame oil

　　1/2 pound broccoli

　　2 tablespoons light sesame oil

　　1/2 cup toasted cashews (see page 97)

　　

Step 1

Stir the lime juice and salt together. Add the chicken to the blend and marinate for 20 minutes in the refrigerator.

　　

Step 2

Whisk the kudzu with the 1/4 cup cold water until completely dissolved, making a slurry.

　　

Step 3

Stir the tamari, 1/4 cup water, maple syrup, lime juice, vinegar, 2 teaspoons of the garlic, 2 teaspoons of the ginger, and the cayenne together in a small saucepan over medium-high heat and bring to a boil. Lower the heat and simmer, uncovered, until the sauce begins to thicken and is reduced in volume by one-third, about 4 minutes. Stir in the slurry while whisking continuously, then stir in the toasted sesame oil and remove from the heat.

　　

Step 4

Meanwhile, cut the broccoli florets into bite-size pieces. Trim and peel the stems and cut them into bite-size pieces as well, keeping them separate from the florets.

　　

Step 5

Heat a wok or large, heavy sauté pan over high heat for 2 minutes. Add the light sesame oil and swirl to coat the pan. Add the remaining 1 teaspoon each of the garlic and ginger and stir-fry for 1 to 2 minutes, until aromatic. Stir in the chicken and toss or stir constantly for 2 minutes. Add the broccoli stalks and stir-fry until bright green, then add the broccoli florets and continue stir-frying until bright and vibrant, about 2 minutes. Pour in the sauce and stir-fry for another 30 seconds, tossing constantly.

　　

Step 6

Serve immediately, garnished with the cashews.

　　

rebecca’s notes

Step 7

For a vegetarian version, use tofu or tempeh in place of the chicken.

　　

storage

Step 8

Store in an airtight container in the refrigerator for 4 days.

　　

nutrition information

Step 9

(per serving)

　　

Step 10

Calories: 250

　　

Step 11

Total Fat: 12.8g (2.3g saturated, 6g monounsaturated)

　　

Step 12

Carbohydrates: 24g

　　

Step 13

Protein: 13g

　　

Step 14

Fiber: 1g

　　

Step 15

Sodium: 415mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.