Ingredients
1. 8 ounces of cooked cubed chicken. (Note: I say it like this because we always have chicken on hand for snacking, ease or whenever else we need to eat a protein with our veggies. If you do not, then cook enough chicken to make this dish. But you should always have snacking protein available throughout the day. I should make a post on this.)
2. 2 medium yellow squash, cut into 1″ pieces
3. 1.5 cups of vegetable broth
4. 3 tablespoons soy sauce
5. 1 cup green tea
6. 1 teaspoon ground ginger
7. 1 tablespoon of date paste.
Recipe
1. In a medium saucepan, combine veggie broth, soy sauce, green tea, date paste and ginger and bring to a rolling boil for about 5 minutes. This should reduce it between 1/8 to 1/4.
2. Add the squash and cover for 4 minutes, you do not need to turn the heat back on.
3. Uncover and place the chicken in the pot and recover. Keep this about 3 minutes or so.
4. Uncover this and separate into 4 servings. Eat 2 of the servings with someone you like and put the others in the fridge for lunches. This will be as soupy as you want. The picture shows it less soupy. I love broth and the soup involved, especially in the winter.
Total time to cook: About 14 minutes, depending on how prepped you are. If you have to cook the chicken, it takes longer of course.
The Healthy Us 