G&R's Chick'n Almond Ding

The Plantastic Vegan

I'm a Vegan trying hard to eat a Whole Food Plant Based No Oil diet. I like to try different bloggers recipes.

subheading: Sauce:

1 cup veggie broth

2 tablespoons cornstarch (arrowroot or corn)

2 tablespoons lite soy sauce

1 tablespoon rice vinegar

¼ tsp garlic powder

2 tsp maple syrup

¼ tsp salt, if desired

subheading: Protein:

3 ounces chicken breast, cooked

⅓ block of extra firm tofu, cooked

subheading: Stirfry:

¼ cup veggie broth

2 garlic cloves, minced

½ cup blanched toasted almonds

1 medium bell pepper, cut into ¾-inch pieces

1 medium onion, cut into ¾-inch pieces

1 cup fresh pea pods, trimmed, cut diagonally in half

1 (8-oz.) can sliced water chestnuts, drained

2 cups chopped Chinese (napa) cabbage

cooked rice to serve

If blanching & roasting the almonds, heat the oven to 350° degrees. Boil water and cook the almonds for 1 minute. Drain and place in some cold water for a few seconds and then squeeze them to pop the almonds out of their skins. Be ready for a few to get away from you and shoot across the room. Place them on a clean dish towel and dry them off. Roasted in the oven for 12 minutes, turning halfway through.

If you don't want to remove the skin, skip the boiling and just roast for the 10 minutes.

In a bowl, combine broth, starch, soy sauce, vinegar, maple sugar, garlic powder and salt; mix well. Set aside.

Heat the ¼ cup veggie broth over medium heat in a large pan. I use a wok. Add bell pepper and onions; cook and stir for 2 to 3 minutes.

Add pea pods and water chestnuts; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.

Add cabbage and cornstarch mixture; cook and stir until sauce is thickened and bubbly. In the last minute, add the almonds.

Serve protein and veggies over rice or grain of choice.

In the last batch, I used purple cabbage (add with onion), carrots & edamame (add with water chestnuts).

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