Simple & Clean Chinese Inspired Dinner

OK, so who doesn’t love a great Chinese take-out dinner. The amazing smells that seep from those white boxes, the salty flavors, the acid reflux….. 😉

So, here’s the deal…. Most Chinese take-out is loaded with gluten thickeners, additives, preservatives and MSG – EEWWWW!! (Said in my best Jimmy Fallon voice! 😉 )

When I cleaned up my diet, went gluten free, and mostly Paleo, I was really craving those dishes…. And thank goodness for Danielle Walker from Against All Grain. I may be pretty good in the kitchen, but I am not to the point of being able to create my own dishes, and let’s be real, she’s a freaking genius! ❤

Here is my take on her Ginger Chicken & Broccoli from her 2nd book {Meals Made Simple}

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ingredients

*3 TBS ghee or unrefined coconut oil, divided

*6 cloves of garlic; 3 minced, 3 peeled

*1 1/2 TBS peeled, grated fresh ginger (Ginger can be bought and stored int he freezer in a plastic bag for future uses!)

*2 heads of organic broccoli, trimmed into florets

*1.5 lbs of organic boneless, skinless, chicken thighs, trimmed of fat and cubed. (Do yourself a favor, and ask your butcher to trim up your meat and cut into cubes. You can thank me later!! 😉 )

*1 Cup Coconut Aminos (These are the coconut version of Soy Sauce, no soy in this house, EVER, and this stuff is AMAZING!!)

*1/4 tsp sea salt

2 large egg yolks

directions

  1. Heat 2 tablespoons oil or ghee in a deep skillet for medium-high heat.
  2. Add in the garlic & ginger, stir for 30 seconds.
  3. Add in the chopped broccoli. continue cooking and stirring for about 5 minutes, until the broccoli is a bright green color. Season with 1/4 tsp sea salt.
  4. Transfer veggies and garlic to a plate and return skillet to heat, and in remaining 1 TBS of oil or ghee.
  5. Add in cubed chicken and cook. Stir frequently, for 8-10 minutes, until chicken is browned and cooked through.
  6. Using a slotted spoon, transfer chicken to the plate with the broccoli. Return pan to the burner.
  7. If there is less than 1/4 cup of liquid in the pan, add in water or chicken broth to make about 1/4 of a cup.
  8. Pour in coconut aminos and bring to a light simmer.
  9. Beat both egg yolks in separate bowl. Temper yolks by SLOWLY spooning 1/2 cup of the hot coconut aminos into eggs while whisking constantly. (I find that adding in one tablespoon at a time, while whisking, works best to make sure you don’t scramble your eggs!)
  10. Once you have about 1/2 a cup of hot mixture whisked into eggs, pour that back into pan. Stir constantly for 3 minutes to thicken sauce.
  11. Add back in the chicken and veggies, stir to coat. Cook for an additional 7-10 minutes to thoroughly cook the broccoli and chicken.

 

Feel free to serve over brown basmati rice or cauli rice, it’s amazing plain as well!

Got questions for me? Ask below and I’ll be sure to help yo out. Also, this can easily be portioned out into your containers if you are using container fix or the 21 Day Fix!!!

xoxo

Liz

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