Steamed Chicken and Veggies

Steamed chicken and veggies is often listed as the "healthier alternative" on Chinese take-out menus. However, most places use corn starch and very sugary sauces for this "healthy" option. Here's my take on this very simple dish...

Steamed Chicken and Veggies
Skinless boneless chicken breast
Mixed veggies: carrot, broccoli, mushroom, water crest, green beans, cabbage, baby mushrooms, etc (Dealer's Choice!)

Sauce:
½ cup chicken broth
1 tbsp coconut aminos
¼ tsp garlic salt

Slice each chicken breast into thin slices. Slice/chop the veggies into even bite-size pieces.

In a bowl, mix all the sauce ingredients and coat the chicken and veggies.

Bring a pot or wok of water to boil and place the steamer tray on top and cover. Steam the chicken and veggies for 10 to 12 minutes-make sure the chicken is cooked through.

I steamed some extra chicken and veggies without the sauce for use throughout the week. Plain steamed chicken and veggies is great because you can whip up all different sauces to pair it with!