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Monday, April 14, 2014

Chicken Stir-Fry

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You start eating clean and you think that you will never enjoy some of your "old" favorite foods. Don't fret! This SUPER clean Chicken Stir Fry is even better than the original!

 

Chicken Stir-Fry
based on the recipe from The AutoImmune Paleo Cookbook by Mickey Trescott, NTP (pg 231)

Ingredients:
2 TBSP coconut oil
1 yellow onion, chopped
6 cloves garlic, minced
1.5-in piece of ginger, peeled and minced
3 carrots, thinly diagonally sliced
1 lb broccoli, chopped
1/2 tsp sea salt
1/2 c coconut aminos
2 c mushrooms, chopped
2 c cooked shredded chicken breast
1 TBSP lemon juice


Directions:
1. Liquefy the coconut oil in a large skillet or wok over medium heat.
2. Add the onion and cook for approximately 5 minutes until onions are almost clear. Stir often.
3. Add garlic and ginger to the pan and saute for approximately 1 minute.
4. Add carrots, broccoli, salt and coconut aminos. Cook for 10 minutes, covered, stirring on occasion.
5. Remove lid and add mushrooms, cooking for an additional 5 minutes.
6. Add cooked shredded chicken, stirring to combine and bring all ingredients to the same temperature. Squeeze lemon juice over stir-fry once it reaches desired temperature.

Not sure what coconut aminos are? The best thing EVER. Well... close to it! They are an amazing alternative to soy sauce. With about 1/4 of the sodium of the lower sodium soy sauce and the obvious, NO SOY, coconut aminos have all the taste with none of the bad stuff!

What is your favorite Asian food dish?
Tiffany

8 comments:

  1. This look so good! I've never tried coconut amines before so I'm excited to try something new. This looks like it's going to be a new family favorite around here:)

    ReplyDelete
    Replies
    1. Dani, we love it too! So excited that your family likes it!

      Delete
  2. what is the nutritional information for this recipe? I want to try it, I am just curious of it's nutritional information.

    ReplyDelete
    Replies
    1. Hi C Gray!

      It really depends on the ingredient Brands that you use. We suggest putting the recipe, using your ingredients, into an online nutrition calculator like MFP.

      Delete
  3. Any suggestions for substitution for the coconut? I have an allergy to it! Thanks!

    ReplyDelete
    Replies
    1. You could just use liquid aminos for the coconut aminos and I would suggest safflower oil (over olive oil) for the coconut oil. Hope that helps!

      Delete
  4. This is soooo good ! one of my favorites ! great taste! Ginger adds a wonderful flavor .

    ReplyDelete

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