Makes 4 servings


  • Broccoli, fresh, 2 large stalks, cut into thin spears
  • Garlic, fresh, 4 cloves, OR 4 teaspoons minced
  • Olive oil, 3 Tbsp
  • Chicken thighs, boneless, skinless, raw 1 1/2 lbs, cut into 1 by 1/2 inch strips
  • Onion, 1/2 large chopped
  • Curry powder, 1 tablespoon
  • Cumin, ground, 2 teaspoons
  • Coriander, ground 1 teaspoon
  • Dry mustard, 1/2 teaspoon
  • Cardamom, 1/2 teaspoon
    • Spices can be varied to taste
  • Dry White wine, 1 cup
  • Dry Sherry, 2 tablespoons
  • Low sodium Chicken Broth, 2 cups
  • Corn starch, 2 tablespoons
  • Peanut butter, crunchy, natural type, 3 tablespoons (vary to taste)
  • Cilantro, fresh, chopped, 1/2 cup
  • Lime juice, 1 tablespoon

Directions: Heat olive oil in non-stick wok or large, deepĀ  frying pan. Add garlic, saute until lightly browned. Add broccoli, saute for 5 minutes; remove from wok or pan. Add chicken and onion to pan, saute until chicken is browned. Add spices and wine and Sherry. Mix cornstarch with chicken broth and add mixture to pan, stir until everything comes to a boil, and liquid thickens (if liquid has not thickened enough by the time it is boiling, mix 1/4 cup broth or water with another 1 to 3 teaspoons cornstarch, stir until smooth and then add to pan; stir until thick). Add peanut butter and stir until dissolved into sauce. Add broccoli and garlic back to pan. Add raisins, cilantro and lime juice and heat until just comes to a boil.

Serve over whole wheat pasta, rice, quinoa or couscous. (We had it over whole wheat linguini)