Day 285.

As you’ve seen in previous posts, my daughter’s new favorite food is broccoli. So, sometimes when we go out for Chinese food Bug (who is seeming to take after me) and Goose (who must take after Daddy) share an order of Chicken and Broccoli. Before Goose was old enough to share, Bug would just eat all of the broccoli out of hers and leave the chicken for her dad to eat along with his leftovers. So, of course, I thought, maybe I could make it at home and they’d both eat all of it. And, bonus, I could try it, too! I found this simple, “weeknight” Chicken and Broccoli dish. It’s not Asian, but a simple, slightly creamy chicken and broccoli.

I used seitan for the chicken and subbed in dairy-free butter, and dairy-free sour cream for the creme fraiche. Yogurt could also work, but I’d suggest adding a bit of sugar to cut the tartness of the yogurt. I also swapped in Easy Slow Cooker Vegetable Broth for the chicken broth and apple juice for the wine. I know they say most of the alcohol cooks out, but I’m just not comfortable using it for dishes my toddlers will likely devour.

Easy Chicken and Broccoli
Adapted from Weeknight Chicken and Broccoli.
Ingredients

• 1 tablespoon butter
• 1 teaspoon garlic, minced
• 8 ounces seitan, cubed
• 8 ounces broccoli, chopped (about 1 small head)
• 1/2 cup apple juice
• 1 cup Easy Slow Cooker Vegetable Broth
• 1 bunch basil, chopped (about 2 tablespoon)
• 1 green onion, chopped
• 1 tablespoon cornstarch
• 1/2 cup sour cream  
• Salt and pepper, to taste
• quinoa or rice, to serve

Directions

Add the apple juice, veggie broth, basil and green onion. Turn the heat up to medium-high. Mix together the cornstarch and a teaspoon of water to make a slurry and add the liquid to the pan. Bring to a quick boil and allow the mixture to thicken.

Remove from heat and stir in the sour cream. Serve over quinoa or rice.