Serves 2


6 oz skinless chicken boneless thighs, cut into small pieces

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 tablespoon cornstarch

1 tablespoon vegetable oil

1 cup broccoli florets, cut into pieces

1 large colored pepper cut into squares

1 zucchini, cut into rounds and quartered

3 cloves garlic, minced

1/2 cup chicken broth

1 tablespoon vegetable oil and/or sesame seed oil

6 green onions, chopped


Mix chicken, soy sauce, rice wine vinegar, and cornstarch in a bowl.

Heat 1 tablespoon oil in a large skillet or wok over medium high heat; cook and stir broccoli, peppers, zucchini, and garlic for 2 to 3 minutes.  Add chicken broth, cover and simmer until vegetables are tender 4 to 5 minutes.  Transfer vegetables and sauce to a large bowl and wipe skillet clean.

Heat remaining oil over medium high heat, cook and stir chicken until meat is no longer pink in the center, about 5 minutes.  Stir in vegetables; continue to cook and stir for 2 to 3 minutes more.  Sprinkle with green onions and serve over steamed rice or noodles.

Kathy DuPrez- Culinary & Nutrition Director

Kathy DuPrez has worked in the foodservice industry for over 35 years and has an Associates Degree in Foodservice Management, Culinary Arts from Los Angeles Mission College in California. Kathy came to Back2Basics in Flagstaff in June of 2011, and as the Director of Culinary and Nutrition. Kathy teaches culinary class two days a week and planning menu’s for the clients and preparing meals four days a week. She also oversees operation of the kitchen and keeps an inventory of all food and personal items for the clients. She encourages clients to eat healthy and balanced meals, which is new for many after their previous lifestyles of addiction.


AA degree in Food Service Management, Culinary Arts from the Los Angeles Mission College