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.

IP Pineapple Chicken Curry

courtesy

For Whole30, I had to make a few adjustments to the recipe to accommodate our diet.  But, it was worth it.  I love curry and everyone here loved this!  You'll want to check out her original post for recommendations on curry paste and cream.

IP Pineapple Chicken Curry

Tried, Tested and True

• 1-4 oz Maesri Red Curry Paste (found on amazon)
• 1 tbsp Fresh Garlic minced
• 1 tbsp Fresh Ginger grated
• 1/2 medium Onion sliced
• 2 tbsp Oil Coconut, vegetable, or canola
• 1 large Chicken Breast thinly sliced about the grain
• 1 large Red Bell Pepper chopped
• 1/2 cup Sliced Bamboo Shoots (optional- I couldn't find these)
• 1 cup Carrots thinly sliced
• 1 20 oz can Pineapple Chunks or Tidbits in Heavy Syrup NOT DRAINED or use fresh-cut pineapple and 100% pineapple juice
• 2 13.5 oz cans Coconut Milk Shaken (Trader Joe's)
• 1/2 cup Cream of Coconut or Coconut Cream (Trader Joe's)
• 1/2 cup Whole Cashews
• 1/4 cup Cornstarch or Arrowroot
• 3 tbsp Cold Water
• Preheat the Instant Pot to High Saute. When it reads HOT, fry the curry paste, garlic, ginger, and onions in oil until fragrant and onions are tender. Use 1/4-1/2 the can for less spice and the whole can for a medium spiciness level. I use the whole can.
• Add chicken and saute until coated and no longer pink. Add in the rest of the vegetables, pineapples and juice, coconut milk, cashews, and stir to combine.
• Turn OFF saute mode. Lock the lid, turn the knob to SEALING, and cook on manual high pressure for 10 minutes. Allow a 5 minute natural pressure release, or if in a hurry, carefully perform a quick release in short bursts.
• Open the lid, stir, and taste. Turn on High Saute again.
• Add 1/4 cup Cream of Coconut, then taste again. If you’d like it sweeter, add the remaining 1/4 cup. I used 1/2 cup with the entire can of curry paste and enjoyed it like that. 
• Mix together cornstarch and cold water to make a slurry. While stirring, add in the slurry to the simmering curry to thicken. Add an additional tablespoon of cornstarch slurry at a time to make it as thick as you like. Turn off heat and serve immediately over rice or cauliflower rice.

Thai Curry Soup

I made this last night and we ALL (kids included) fell in love with it.  The flavors are spot-on and you can put in whatever veggies you like.  It makes a TON, so I cooked less dinners this week than normal because we didn't want to stop eating this for left-overs.  I made Mel's Kitchen Cafe's coconut rice and put a scoop in the bottom of the bowls, which made it more filling and hearty.

Thai Curry Soup

Heavy Cream

Thai Red Curry Sauce (11 oz. bottle from Trader Joe's)

Green Cabbage Shreds- 10 oz. package

1-2 Onions, diced

3 chicken breasts, diced 

Salt

3 boxes broth (I used bone, but any chicken or veggie will work)

Vegetables of your choosing

I used: Green beans, sweet peppers (the small multi-colored ones), broccoli, 2 zucchinis, carrots, mushrooms.  You can put in whatever you like and it all works!  Just make sure you adjust cooking times (ie- zucchini and mushroom cooks fast and should go in at the end)

Instructions: 

In a LARGE pot, sautee onion in 2 Tbs. butter until soft.  Add cut chicken and minced garlic.  Cook until chicken is no longer pink.  Pour broth, green beans, and carrots in (and any veggie that may need more time to soften).  Bring to a boil for 10 minutes, or until veggies are soft to your liking and chicken is fully cooked. Add chopped zucchini and Thai sauce.  Bring to a boil again and then add cabbage and cream (I probably used 1 cup cream, but you can add to your desire).  Cabbage cooks fast, so give it a minute or two and then serve.

Asian-Style Meatballs with Sweet Chili Sauce

These were SO good and a great switch-up from the normal Asian dinners we make around here.  The flavor was really fantastic and the sauce was super good (although strong, don't overdo it).  We paired it with Mel's coconut rice and some roasted veggies.  Seriously delicious.

Asian-Style Meatballs with Sweet Chili Sauce
Mel's Kitchen Cafe

MEATBALLS:

•  2 pounds ground meat (beef, pork, turkey or a combo - see note)
•  1 cup panko or regular bread crumbs
•  1/4 cup chopped fresh cilantro
•  2 green onions, white and green parts finely chopped
•  2 large eggs
•  2 tablespoons soy sauce (I use low-sodium)
•  1 tablespoon finely minced ginger (or ginger paste)
•  3 cloves garlic, finely minced or 1/2 teaspoon garlic powder
•  1 teaspoon dried basil
•  Zest from 1 lime (about a teaspoon)
•  Pinch of crushed red pepper, more or less to taste (optional)

SAUCE:

•  1/3 cup soy sauce (I use low-sodium)
•  1/3 cup sweet chili sauce (see note)
•  1/4 cup fresh lime juice (from 2-3 limes)
•  2 tablespoons brown sugar

INSTRUCTIONS

1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
2. In a large bowl, add the ground meat. Add all the other meatball ingredients and mix until well-combined (I just dig in there with my hands). Roll 2-3 tablespoons of the mixture into meatballs and place 1/2-inch apart or so on the prepared baking sheet.
3. Bake for 20-25 minutes until cooked through (an instant-read thermometer should read 165 degrees F in the middle of a meatball).
4. While the meatballs cook, whisk together all the sauce ingredients in a microwave-safe bowl or small saucepan and heat until simmering.
5. Using tongs or a spatula, remove the meatballs from the baking sheet onto a plate or tray. Drizzle the cooked meatballs with the warm sauce and garnish with additional green onions and toasted sesame seeds, if desired. Serve the meatballs on their own or over brown rice, white rice, quinoa, etc.

Asian Noodle Salad

This salad was served at our stake RS activity a few weeks ago, and while I haven't made it, I tasted of it's deliciousness and finally got the recipe.  I can't wait to make it!

Asian Noodle Salad (served cold)

8 oz thin spaghetti

1 1/2 cup julienne carrot

1 cup thinly sliced peppers

3 English cucumbers, seeded, and sliced

3 green onions sliced 

1 bunch fresh cilantro 

1/2 head of Nappa cabbage thinly sliced

1/2 head of red cabbage thinly sliced

Chopped romaine lettuce

Chopped peanuts

Dressing

1/2 cup olive oil

1/4 cup oyster sauce 

1/4 cup rice wine vinegar

1/4 cup brown sugar or honey

3 tablespoon diced fresh ginger

2 tablespoon sesame oil

2 cloves of diced fresh garlic

Healthy Sesame Chicken Skillet

Pic courtesy How Sweet Eats

This was SOOOOO yummy and SOOOO easy. And, I'd be willing to bet that you have all the ingredients already in you pantry! Everyone in my family loves this meal- from baby Eloise up to Christian. So, if you don't know what you want to make for dinner tonight...

Healthy Sesame Chicken Skillet
from How Sweet Eats 

Ingredients:

2 pounds boneless, skinless chicken breasts, cut into pieces
1/2 teaspoon salt
1/2 teaspoons pepper
3 tablespoons flour
2 tablespoons toasted sesame oil
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 cup low-sodium chicken stock
2-3 tablespoons toasted sesame seeds
brown rice and vegetables for serving

Directions:

Preheat oven to 400 degrees F. In a bowl, whisk together chicken stock, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.
Heat a large oven-proof skillet over medium-high heat. Toss chicken with salt, pepper and flour. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes. Pour chicken stock mixture over top and toss to coat, then turn off heat. Place skillet in oven and bake for 20 minutes. Remove and cover with sesame seeds. Serve with veggie of your choice and brown rice.

 

Bourbon Street Chicken

I'm making this for the second time! Its delicious!!! And easy! We add green beans at the end to get our vegetables in!

2 poundsboneless chicken breasts; cut into bite-size pieces

1 tablespoonolive oil; (1-2)

1 garlic clove; crushed

1/4 teaspoonginger

3/4 teaspooncrushed red pepper flakes

1/4 cupapple juice

1/3 cuplight brown sugar

2 tablespoonsketchup

1 tablespooncider vinegar

1/2 cupwater

1/3 cupsoy sauce

1 tablespooncornstarch; (if thick sauce desired)

Bourbon Chicken Preparation

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients, heating over medium heat until well blended and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes uncovered.

Serve over hot rice.

Notes

I also like to mix about 1 teaspoon of Sriracha sauce (found in the asian food section of the grocery store) in with the ketchup for additional heat. Do it if you like it spicey!