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Chinese Chicken & Broccoli Stir Fry
Pastured chicken in a tasty garlic & ginger marinade, stir-fried with broccoli crowns and stems. A delicious lectin-free stir fry to replace typical Chinese takeout.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Ingredients
- 3/4 pound pastured chicken breast cubed
- 3 scallion whites thinly sliced
- 2 cloves garlic minced and divided
- 1 inch peeled fresh ginger minced and divided
- 2 tablespoons coconut aminos
- 1 tablespoon golden monkfruit sweetener
- 1 tablespoons arrowroot starch
- 1 teaspoon sea salt
- 1 tablespoons dry sherry
- 1 tablespoon sesame oil
- 3 tablespoons avocado oil divided
- 2 broccoli crowns cut into florets
- 2 broccoli stalks trimmed and sliced
- Cauliflower, shirataki, or Indian basmati rice for serving
Instructions
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TOSS the chicken with the scallions and half the garlic and ginger, coconut aminos, sweetener, arrowroot starch, salt, dry sherry, and 1 tablespoon sesame oil. Marinate at room temperature for 15 minutes.
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MEANWHILE, heat 1 tablespoon avocado oil over high heat in a large nonstick skillet or wok. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets, the remaining garlic and ginger, 2 tablespoons water, ¼ teaspoon salt, and pepper to taste. Stir-fry until broccoli is bright green and crisp, about 2 minutes. Transfer to a plate.
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HEAT the remaining avocado oil. Add the chicken and marinade, and stir-fry until chicken is browned, about 3 minutes. Return the broccoli to the pan and toss to combine. Stir in ¼ cup water to thin. Season with salt and pepper and serve over rice.
Recipe Notes
Vegetarians/Vegans: Sub grain-free tempeh or Quorn chick'n tenders (vegetarian) for the chicken.
Indian basmati rice is phase 3 only--if using, pressure cook, cool, and reheat before serving to maximize resistant starch.
