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Ginger Chicken Stir-Fry with Summer Squash (Paleo, Whole30,

Name: Ginger Chicken Stir-Fry with Summer Squash (Paleo, Whole30,
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Gluten Free
Ingredients: 1 ¼ to 1 ½ lbs. chicken breast; 1 tbsp coconut aminos (or gluten-free soy sauce); ⅛ tsp black pepper; ¼ tsp coarse sea salt; 2 tbsp olive oil; 1 ½ tsp arrowroot starch; ½ tsp baking soda; 7 oz. zucchini (about 1 medium-large size); 7 oz. yellow squash (about 1 medium-large size); 4 tbsp avocado oil; 3-4 pinches of coarse sea salt; ⅖ oz cloves garlic (about 2 cloves); 0.3 oz ginger (julienned); 2 bulbs scallions (diced and separate to pale green and green parts); ¼ tsp dry red chili pepper flakes (optional); 1 tbsp Mizkan Organic Rice Vinegar; 3 tbsp coconut aminos (or 1.5 - 2 tbsp gluten-free soy sauce); 1 tsp toasted sesame oil (plus a small dash before serving); 2 tbsp chicken stock; 1 ½ tsp arrowroot starch; 2 tsp grated ginger

Gluten Free

4 servings

servings

20 minutes

active time

35 minutes

total time

Start Cooking

Ingredients

1 ¼ to 1 ½ lbs. chicken breast

1 tbsp coconut aminos (or gluten-free soy sauce)

⅛ tsp black pepper

¼ tsp coarse sea salt

2 tbsp olive oil

1 ½ tsp arrowroot starch

½ tsp baking soda

7 oz. zucchini (about 1 medium-large size)

7 oz. yellow squash (about 1 medium-large size)

4 tbsp avocado oil

3-4 pinches of coarse sea salt

⅖ oz cloves garlic (about 2 cloves)

0.3 oz ginger (julienned)

2 bulbs scallions (diced and separate to pale green and green parts)

¼ tsp dry red chili pepper flakes (optional)

1 tbsp Mizkan Organic Rice Vinegar

3 tbsp coconut aminos (or 1.5 - 2 tbsp gluten-free soy sauce)

1 tsp toasted sesame oil (plus a small dash before serving)

2 tbsp chicken stock

1 ½ tsp arrowroot starch

2 tsp grated ginger

Directions

Thinly slice the chicken to between ⅛ and ¼ inch thin. In a large bowl gently mix and combine the chicken with ingredients from coco aminos to baking soda. Set aside in the fridge.

Dice zucchini and squash to a triangle cube shape that’s a little larger than ½ inch at the widest point. Try to dice them to similar size.

Prepare garlic, ginger, scallions and dry pepper flakes. Set them aside in one bowl.

In a bowl, combine and mix-well stir-fry sauce from rice vinegar to ginger. Set it aside ready to use.

Preheat a large stainless skillet over medium heat until it’s too hot to place your palm near the surface, about 2 to 3 inches away. Add 2 tbsp oil and swirl it around the skillet. Pan fry the chicken slices in one even layer over medium-high heat without disturbing until they are in golden brown color, about 3 mins. then use a fish spatula to flip and sear the flip side, about 2 mins. 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 over medium to heat, add 2 tbsp oil. Sauté the aromatics with a pinch of salt until fragrant, about 8-10 seconds.

Turn the heat up to medium-high. Add the zucchini and yellow squash. Season with 2 pinches of salt. Keep tossing and scooping until the squash turns softer but still remains a crunchy texture, about 2 minutes.

Add the chicken back to the skillet. Quickly stir the sauce again then pour it into the skillet. Toss and stir-fry for about 30 seconds to 1 minute until the sauce thickens.

Off heat. Taste test to see if more salt is needed. Garnish with green scallions parts and a small dash of toasted sesame oil, if desired.

Nutrition

Serving Size

Calories

409 kcal

Total Fat

26 g

Saturated Fat

4 g

Unsaturated Fat

2 g

Trans Fat

1 g

Cholesterol

91 mg

Sodium

1016 mg

Total Carbohydrate

11 g

Dietary Fiber

1 g

Total Sugars

2 g

Protein

32 g