This appetizing stir-fry uses only Paleo-friendly ingredients, and is a great alternative to the traditional take-out, without compromising on taste. It is packed with flavor and health benefits and is equally delicious on its own or served on top of cauliflower “rice”.
Stir-frys are so quick and easy to put together – simply toss lean protein and vegetables into a wok or skillet and in less than 25 minutes you will have a delicious weeknight dinner on the table (and very little clean-up). Except for one thing – and yes, you’ve guessed right – when you’re on the Paleo diet, cooking a stir fry without soy sauce is a challenge (soy is not allowed). While a little traditionally fermented gluten free soy sauce may be okay occasionally, it is best to avoid it if you are following a strict Paleo lifestyle. The same applies to another staple in Asian cuisines – sesame oil. If you feel that your stir-fry won’t taste the same without it, a splash of raw cold-pressed sesame oil probably won’t do much harm, but it is better to steer clear of any foods that are not on the recommended list. Coconut oil is the best choice for stir-frys and in Paleo cooking soy sauce is usually replaced with coconut aminos (available in many grocery stores or online). If you are feeling adventurous, you may add a Mediterranean twist to your stir-fry by using balsamic vinegar instead (it is Primal, by the way).
Chop coarsely a small head of cauliflower and place in a food processor. Pulse until the texture resembles rice grains. In a large skillet, heat 2 tablespoons coconut oil (or olive oil) and add 1 crushed garlic clove and the cauliflower rice. Cook over a medium heat, stirring gently, until tender, about 5 minutes; season to taste and serve.
Ideally, stir-frys are best made in a wok, but a large heavy bottom skillet would work just as well. Try adding more vegetables, such as mushrooms, Bok Choy, carrots or zucchini for an even more vibrant and nutritionally dense meal.
Broccoli Chicken Stir-fry
Prep Time: 10 minutes
Cook Time: 12 minutes
1 ½ tablespoons arrowroot powder
¼ cup water
1/4 cup orange juice (freshly sqeezed)
4 tablespoons coconut aminos (or balsamic vinegar)
2 ½ tablespoons coconut oil
1 pound boneless, skinless chicken breasts, cut into thin strips
1 bunch scallions, trimmed and sliced diagonally
2 large cloves garlic, thinly sliced
1 red bell pepper, seeded and sliced into thin strips
4 cups of broccoli florets
1 teaspoon fresh ginger, finely grated
1 jalapeno pepper, seeded and sliced
½ teaspoon red pepper flakes
Freshly ground black pepper, to taste
Cauliflower rice (optional)
- In a small bowl, combine arrowroot powder, water, orange juice and coconut aminos and set aside.
- Heat 1 ½ tablespoon coconut oil in a wok or a large skillet. Add chicken and stir-fry for about 5 minutes, or until lightly browned; transfer to a plate with a slotted spoon.
- Heat the remaining 1 tablespoon in the wok and add the scallions, garlic and bell pepper and stir-fry for 30 seconds, then add the broccoli and ginger and continue stir frying for further 1-2 minutes.
- Return chicken to the wok and stir in the arrowroot and coconut aminos mixture. Cook, stirring occasionally, for 1-2 minutes, or until vegetables are tender, but still crunchy.
Nutrition facts per serving (200g):
| calories 292 | total carbs 21g | protein 13g | total fat 18g | cholesterol 31mg | sodium 381mg
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