Dinner 1: Roast 2 chickens (Use one for supper and reserve the remaining chicken for stir-fry stew and chicken salad)
Fresh green beans
Place chicken carcass in stock pot and simmer overnight.
Chicken Stir-Fry Stew (adapted from Nourishing Traditions)
2 cups leftover chicken soaked in 2 Tbs. lemon juice
1-2 cups peanuts (my family loves peanuts, I use a lot)
2 carrots thinly sliced
2 cups broccoli, lightly steamed
1 yellow squash chopped and lightly steamed
1 zucchini chopped and lightly steamed
4 cups chicken stock
3 tablespoons naturally fermented soy sauce
1/4 cup rice vinegar
2 cloves garlic minced
2 tablespoons rapadura
1/4 teaspoon powdered ginger (I'm just guessing here! I just sprinkle it in the broth.)
A few red pepper flakes
arrowroot for thickening
Marinate chicken in lemon juice. Saute chicken in olive oil. Remove and saute peanuts.
Saute carrots a couple of minutes. Mix chicken stock, soy sauce, rapadura, vinegar, garlic, ginger and pepper together in a separate bowl. Add chicken and peanuts back to skillet with carrots and pour sauce over these. Add a couple of tablespoons of arrowroot mixed with 2 tablespoons of water and simmer until thickened. Add Broccoli, squash and zucchini. Mix well and simmer 5-10 minutes.
Serve over brown rice.
*I omit the onions and peppers that are in the original recipe.
I added the squash and zucchini and it turns out well.
This recipe serves 6-7 easily. I have a family of 4 eaters and we can have it for supper another night and freeze a couple of portions also.
Leftover stir-fry stew
1-2 cups reserved chicken
1 small cucumber chopped
1/2 cup grapes chopped
1 apple chopped
1/3 cup Walnuts chopped
2-3 tablespoons mayo
Mix well and chill.
Enjoy cool chicken salad on a hot afternoon, maybe even a picnic in the shade.
your favorite chicken casserole