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

• khẩu phần: 4 servings
• thời gian hoạt động: 20 minutes
• tổng thời gian: 35 minutes

Nguyên liệu

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

Hướng dẫn

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.

Dinh dưỡng

• Calo: 409 kcal
• Tổng Chất béo: 26 g
• Chất béo bão hòa: 4 g
• Chất béo không bão hòa: 2 g
• Chất béo chuyển hóa: 1 g
• Cholesterol: 91 mg
• Natri: 1016 mg
• Tổng Carbohydrate: 11 g
• Chất xơ: 1 g
• Tổng Đường: 2 g
• Chất đạm: 32 g