8 ounce organic chicken breast, thinly sliced into bite-sized stripes
1 table spoon of mirin, white wine or cooking wine
1 table spoon of extra virgin olive oil or coconut oil
1 head of broccoli, each floret cut into pieces
Make peanut sauce by heating a medium sauce pan on high over stove top. Adding almond and coconut milk, curry powder, soy sauce, eanut butter, agave and vinegar. (For thicker consistency, mix 1 table spoon of corn starch and the same amount of water in a bowl, and slowly stir it in.)
Stir sauce for 1 minute. Reduce heat to low, and let simmer for the next 3 to 5 minutes. Stir often when it's done, turn off heat, and set aside.
Marinade chicken strips by adding chicken, cooking wine and 1 cup of the pre-made sauce in a mixing bowl. Mix well.
Place bowl in fridge, and let chicken marinade for at least 2 hours. (Preferably over night.)
To cook chicken, place broiler rack at 6 inches from heat source, and pre-heat oven on broil-high.
Grease cookie sheet evenly with olive oil.
Lay chicken strips and broccoli evenly on cookie sheet, and broil for five minutes.
Flip chicken and broccoli.
Broil for another 3 to 5 minutes, or until content is thoroughly cooked.