Paleo Chicken Stir-Fry
Yields 4 Servings
Ingredients
- ½ cup organic chicken stock
- 4 Tablespoons coconut aminos, (can substitute soy sauce)
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons tapioca flour, (can substitute cornstarch)
- 2 Tablespoons safflower oil
- 6 large cloves fresh garlic, smashed and finely minced
- 3-inch piece of fresh ginger root, peeled and finely minced
- 1 small yellow onion, sliced into very thin strips
- 1 red bell pepper, cleaned, seeded, and cut into thin strips
- 1 large head of broccoli florets cut into bite sized pieces and lightly cooked*
- 3 large carrots, sliced and lightly cooked*
- 1 pound organic chicken breasts, cut into thin 2-inch long strips
- 1 Tablespoon toasted sesame oil, (garnish)
- 2 Tablespoons toasted sesame seeds, (garnish)
Instructions
- In a small bowl, whisk together chicken stock, coconut aminos, salt, pepper, pepper flakes, and tapioca starch. Set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add the ginger and garlic and heat for one minute.
- Add the onions and cook for 3 minutes, stirring occasionally.
- Add the bell pepper and cook for an additional 2 minutes.
- Push vegetables to the side of the pan, and add the chicken strips. Cook stirring occasionally until cooked through and no longer pink.
- Add the broccoli and carrots to the pan, stir to combine.
- Pour in the sauce mixture and stir to combine. Bring sauce to a boil, and removed from heat.
- Serve with rice, and sprinkle with sesame oil and seeds.
Notes
*Place broccoli florets and carrots in a microwave safe bowl. Add 1 Tablespoon of water, cover bowl, and microwave on HIGH for 3 minutes. Drain and set aside.
*If you decide to use soy sauce, eliminate the teaspoon of salt.
Recipe from: Lisa at Cooking with Curls