Chicken Szechuanese

INGREDIENTS:

Safflower or olive oil

1 lb/ 454g lean, skinless chicken breast, cut into strips, OR

1 lb/454g well drained firm tofu, cut into strips, OR combination of both to equal 1 lb (I just used chicken)

Sea salt and freshly ground black pepper

½ cup red pepper, cut into strips

½ cup firm green or yellow zucchini, cut into strips

1/3 cup purple onion, cut into strips

1/3 cup snow peas, trimmed

2 cloves garlic, passed through a garlic press

1 tsp freshly grated ginger

SAUCE INGREDIENTS

Sea salt

Freshly ground black pepper

2 tsp potato flour or quinoa flour (I didn't have either of these, so I just used whole wheat flour & it worked fine. I have since found quinoa flour, so I'll be making it again with that.)

3 tsp low-sodium soy sauce or gluten-free tamari (I used Tamari)

3 tsp rice vinegar

1 tsp organic honey

1 cup low-sodium vegetable broth or water (I used a combo of both)

SAUCE PREPARATION

1. Mix all dry ingredients in small bowl.

2. Add liquid ingredients and mix well. Ensure there are no lumps.

PREPARATION

1. Place some of the oil in a nonstick skillet or wok. Brown chicken or tofu strips in batches over

medium-high heat. Season with sea salt and black pepper. Remove from skillet or wok and

transfer to a serving bowl.

2. In same skillet with a little more oil, stir-fry vegetables and garlic and ginger until just done,

but still bright in color. Add sauce mixture to skillet. Bring to a boil and stir constantly. Add

chicken or tofu or both if using. Heat through. Serve over brown rice.