SCD Broccoli Chicken in Spicy Peanut Sauce

Soy sauce used to be a pretty big staple in my kitchen but alas, no more. I love Asian-inspired cooking and relied heavily on soy sauce thrown in to sauces, stir-fries and soups. The other day I was thinking I'd make a chicken satay sort of thing and serve it with peanut sauce on the side for dipping. But then it was late and I didn't really have time for skewers and all that so I just threw the chicken into the peanut sauce and added broccoli. It turned out so well that my husband asked me to make it again two days later and I think it will be a regular menu item in our house. I didn't measure anything so the amounts below are approximate and you'll probably want to adjust the recipe according to your taste.

1 pound chicken, cut up and precooked
1/2 an onion, thinly sliced
3 cloves garlic, minced
1/2 cup peanut butter (obviously without added ingredients - I do grind-your-own)
1-2 Tbsp ginger
1/2 cup water
1/3 cup vinegar (I used a combination of red wine and rice but I'm not sure if rice vinegar is truly considered legal)
1 head broccoli
3 Tbsp sesame oil

Tabasco to taste
Salt to taste ( I used more than I normally do to make up for the lack of salty soy sauce)
1/4 cup sliced almonds

Precook the chicken however you like. I used some leftover roasted chicken but you could saute it if you're just using breasts or thighs etc.  Cut up the broccoli into bite-sized pieces and steam it for five minutes. Heat the sesame oil in a large pan over medium heat. Cook the onion for about five minutes and then add the garlic. Saute for about a minute and then add the peanut butter. Quickly add the vinegar and then start adding water and stirring, making sure the sauce is pretty saucy. Add the ginger, almonds,Tabasco and salt. Make sure the sauce is thin enough that it will coat the chicken and broccoli. If not, add a little more water and simmer for a minute. Add in the chicken and broccoli and toss to coat. And that's it - creamy, nutty, tangy, spicy, soy-free goodness in about 15 minutes.