Paleo Chicken and Broccoli Stir Fry

courtesy

This was so good that I am posting on the same night I made it!  The flavors were spot on and it came together pretty quick.  I used frozen garlic and frozen ginger instead of fresh (I buy the Dorot cubes from Trader Joe's) but that's the only change.  Served it over cauliflower rice sauteed with a bit of avocado oil and chicken broth--perfect.

Paleo Chicken and Broccoli Stir Fry

I heart umami

For the Chinese Chicken and Broccoli Seasonings:

• 1.5 lbs chicken breasts, thin sliced
• 1 tbsp coconut aminos
• 1.5 tsp arrowroot powder (or corn starch)
• ½ tsp baking soda
• ⅛ tsp black pepper + ¼ tsp coarse salt
• 2 tbsp olive oil

For the Stir-Fry Sauce:

• 2 tbsp coconut aminos
• ½ tsp toasted sesame oil
• ½ tsp aged balsamic vinegar
• ¼ tsp coarse salt
• 2 tbsp chicken stock
• 1 tsp arrowroot powder

Other:

• 4 large garlic cloves, thin sliced
• 1 tbsp fresh ginger, finely chopped
• 4 bulbs scallions, chopped and separate white + green parts
• 10 oz. broccoli florets, blanched
• Cooking fat of your choice, avocado oil or ghee

INSTRUCTIONS

• Thin slice chicken breasts to about ¼ and ⅛ inch thin. Season with ingredients under ‘Chinese chicken and broccoli seasonings’. Mix well and set aside in the fridge while preparing other ingredients. Stir well ‘Stir-Fry Sauce’ until there are no lumps. Prepare garlic, ginger, and scallions. Hot water blanch or microwave broccoli florets for 1-2 minutes on high and set aside to cool/drain.
• In a well-heated large stainless steel skillet or cast iron, add 1.5 tbsp cooking fat. Sear the chicken breasts in one even layer in the skillet over medium-high heat without disturbing until they are in golden brown color (about 3-4 mins.) then use a fish spatula to flip and sear the flip side. The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.
• Use the same skillet and add 1.5 tbsp cooking fat, saute garlic, ginger, and white parts of scallions over medium heat until fragrant. Season with a pinch of salt and stir fry frequently to prevent them from burning (about 8-10 seconds). Add chicken and broccoli florets to the skillet.  Toss and stir the stir-fry sauce one more time before pouring it in the skillet. Toss and coat the sauce over chicken and broccoli until the sauce is slightly thickened (about 8 -10 seconds). Garnish with green parts of scallions and serve hot or in room temperature with cauliflower rice, steamed rice, or lightly sautéed zucchini noodles.