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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | olive oil | 2 | breasts, bone removed | chicken breast, boneless, skinless cubed | 1 | large (2-1/4 per lb, approx 3-3/4\" long, 3\" dia) | red bell peppers, diced | 1 | cup, whole | stringless snap peas | 1 1/2 | cups, shredded | Cabbage | 1 | large (7-1/4\" to 8-1/2\" long) | Carrots, peeled, shredded | 1 | teaspoon | garlic minced | 1/2 | teaspoon | ground ginger | 2 | dash | Crushed Red Pepper Flakes, Dried | 4 | cups | Bone stock | 1/2 | cup | coconut amino acid | 3 | large | zucchini, spiral cut into strands | 2 | tablespoons | coconut amino acid (Hoisin) | 1 | tablespoon | almond butter (hoisin) | 1/2 | tablespoon | honey (hoisin) | 1 | teaspoon | Vinegar, apple cider (hoisin) | 1/8 | tablespoon | garlic powder (hoisin) | 1 | teaspoon | olive oil (hoisin) | 10 | dash | hot sauce (hoisin) | 1 | dash | black pepper (hoisin) |
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Steps
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Sequence
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Step
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| | 1 | To make homemade hoisin sauce in a bowl mix together 2 tablespoon coconut amino acid, 1 tablespoon almond butter, 1/2 tablespoon honey, 1 teaspoon apple cider vinegar, a dash of garlic powder, 1 teaspoon olive oil, 10 drops of hot sauce, and a dash of black pepper. Set this aside till needed | | 2 | Add oil to a large pot and cook chicken over medium-high heat, just until mostly browned. | | 3 | Add pepper, peas, cabbage and carrot and cook for 2-3 minutes, until veggies are softened slightly. | | 4 | Add garlic, ginger, and pepper flakes and cook 1 minute. | | 5 | Stir in broth, coconut amino acid and homemade hoisin sauce and bring to a boil over medium-high heat. Add zucchini and reduce heat to medium. |
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