Along with the slow cooker and batch cooking (which makes me feel like a caterer and I dislike doing immensely) stir-frying is a huge help. I can prep all the ingredients and make rice earlier in the day and throw it together when we rush in the door or just cook the whole thing ahead of time and it still tastes delicious. This is our current favorite.
Supplies:
1 1/2 lbs boneless, skinless chicken breasts, rinsed and cut into 1/4" strips
4 tbsp coconut oil
1/4 cup minced ginger
1/4 tsp red pepper flakes
3/4 cup chicken stock
2 tbsp fish sauce
2 tsp arrowroot powder
2 cups broccoli florets
1/2 cup rinsed, basil leaves
Juice of 1/2 lime, with wedges to serve
Salt to taste
Instructions:
Heat a large skillet, 10-12", over medium-high heat. Add 2 tbsp coconut oil, melt, then add chicken and chili flakes. While chicken cooks combine stock, fish sauce, arrowroot and whisk to incorporate. Once chicken is cooked nearly through (barely pink in the center) remove from pan with a slotted spoon and put in a bowl. Lower heat to medium, add remaining coconut oil and ginger. Once ginger is just turning golden brown, return chicken to pan and add stock mixture. Toss in broccoli and stir thoroughly. Lower the heat slightly and cover. Cook for about 10 minutes, until chicken is cooked completely, the sauce has thickened a bit and the broccoli is bright green. Add basil leaves, stir and cook until just wilted. Sprinkle with a bit of salt and squeeze the lime juice over the entire dish, then serve.
We like to eat ours with day old rice that's heated with a generous amount of grass fed butter and sprinkle toasted sesame seeds over the whole thing.
**If you're looking for a vegetable stir-fry just sub the chicken with lots of other vegetables and swap the fish sauce for coconut aminos.
No comments:
Post a Comment