Tag Archives: chicken

Creamy Crunchy Nutty Thai Stir Fry

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Thai Stir FryIt tastes better than it looks.

 

Time: 45 Minutes

Serves: 4-5

 

Ingredients

1/2 Cup Chicken Broth

1 Tablespoon Organic Corn Starch or Arrowroot Starch

1 Tablespoon Organic Tamari

1 to 1.25 Pounds Boneless Skinless Chicken Breasts

6 Cups Vegetables of Choice

1 Tablespoon Coconut Oil, Divided

2 Tablespoons Chopped Cashews, Almonds, or other nuts

Sauce:

1/4 Cup Almond Butter (or Cashew Butter or Sunflower Butter)

1 Teaspoon Garlic, Minced

2 Teaspoons Organic Tamari

2 Teaspoons Fish Sauce

1/3 Cup Coconut Cream

8 Drops Liquid Stevia

 

Directions

In a medium bowl, whisk chicken broth corn starch, and tamari. Slice chicken breast into thin strips and place into chicken broth mixture. Chop vegetables into bite-sized pieces. Preheat a large pan on medium-high, then add 2 teaspoons coconut oil. Add chopped vegetables according to cooking time (see below). Preheat another large pan on medium-high and add 1 teaspoon coconut oil. Add chicken and stir occasionally until fully cooked and lightly browned. When vegetables and chicken are fully cooked, combine into one pan, add sauce, and stir. Top with chopped nuts and serve.

 

Some vegetables take longer to cook than others. Here is a list of vegetables, listed from taking a longer time to cook to a shorter time to cook, in my opinion. (Add vegetables at the top of the list first because they take longer to cook). Check out this link for a second opinion: http://recipes.howstuffworks.com/tools-and-techniques/how-to-cook-vegetables24.htm

  • Carrots
  • Onions
  • Cauliflower
  • Eggplant
  • Celery
  • Broccoli
  • Mushrooms
  • Asparagus (depending on thickness)
  • Bell Peppers
  • Summer Squash (Zucchini, Yellow Crookneck)
  • Bok Choy
  • Leafy Greens

Thai Stir Fry 2

The beauty of stir fries is that you can use whatever vegetables you want, but here are the vegetables I used (also listed in the order I added them to the pan):

  • 1 Cup Carrots, thinly sliced on the bias
  • 1 Cup Broccoli, cut into small florets
  • 2 Cups Red, Orange, and Yellow Bell Peppers, chopped into large chunks
  • 3 Cups Bok Choy, sliced horizontally (I added the white parts first, and saved the leafy tops for the last 2 minutes)

Super Simple Garlicky Chicken & Broccoli

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Garlicky Chicken and Broccoli

It’s not fancy or particularly beautiful, but it’s a simple recipe that requires as few as 5 ingredients. Add any kind of sauce you want to spice it up! Ideas: Curry sauce, marinara sauce, stir-fry sauce, teriyaki sauce, salsa,  chimichurri, etc.

Serves: 4-6

Ingredients

1 Tablespoon Coconut Oil

1 1/2 Pounds Chicken Breast, Cubed

12 Oz. or 5 Cups Broccoli, Cut into Florets

1 Tablespoon + 1 Teaspoon Minced Garlic

1/4 Cup Chicken Broth

1 Tablespoon Organic Tamari, or Coconut Aminos for Soy-Free Option (Optional)

Salt & Pepper to Taste

 

Directions

In a large pan, heat coconut oil over medium high heat. Add chicken and cook over high heat it until starts to turn golden brown. Add garlic and cook for about 1 minute, then add broccoli, chicken broth, and tamari. Cover and cook until broccoli is fork tender. Add salt and pepper to taste.

Slow Cooker BBQ Chicken

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Slow Cooker BBQ Chicken

 

Ingredients

2 Medium Yellow Onions, Sliced

1 Whole Chicken, or 3-4 Pounds Bone-In Chicken (Breasts, Drumsticks, whatever you like)

2 Tbsp Paprika

1 Tbsp Salt

1 Tbsp Mustard Powder

1 Tbsp Chili Powder

2 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Lemon Pepper

1 tsp Cayenne Pepper

Directions

1. Add onions to slow cooker.

2. Pat chicken dry with paper towels. Do not rinse chicken – this just spreads bacteria in your kitchen.

3. Rub spice mixture over chicken and add to slow cooker. If you have leftover spice mixture that hasn’t been contaminated with raw chicken, save it for the next time you prepare this dish (there WILL be a next time). Cook on low for 6-8 hours or high for 4 hours.

Stir Fry

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Stir Fry

 

Ingredients

1 lb Chicken Breast or Tenders, cut into small pieces

Variety of Vegetables, cut into bite-size pieces (broccoli, carrots, mushrooms, bell peppers, snow peas, asparagus, etc.)

1 Onion, Diced

4 Tbsp Coconut Oil

1 Tbsp + 1 tsp Cornstarch or Arrowroot Starch

½ Cup Chicken broth

2-4 Tbsp Tamari (organic and low-sodium preferred)

Optional: sesame seeds or sliced green onions (garnish)

 

Directions

1. Mix 1 tsp cornstarch or arrowroot with chicken broth, set aside.

2. Combine 1 Tbsp cornstarch/arrowroot with tamari and chicken, mix well, and set aside.

3. Preheat wok on high heat. Add 2 Tbsp coconut oil to wok, then add chicken, and cook until opaque, about 3 minutes. Remove chicken and set aside.

4. Add remaining oil to wok, add vegetables (in order of decreasing density), and cook until tender-crisp. Add enough tamari to coat.

5. Return chicken and both mixture to pan, stir until liquid boils and thickens, about 1 minute.

Optional: garnish w/sesame seeds or sliced green onions.

 

You can substitute chicken for beef, shrimp, scallops, or whatever you’d like! Serve over steamed broccoli slaw, riced cauliflower, brown rice, or quinoa.

 

Coq au Vin

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Coq Au Vin

Makes: 4 servings (1/2 breast each)

Time: 45 minutes

 

Ingredients

1/4 Cup Almond Meal

2 Bone-In Split Chicken Breasts (organic preferred)

1/2 tsp Salt (sea salt or Himalayan preferred)

1/2 tsp Pepper

2 Tsp Arrowroot Starch or non-GMO corn starch

1 Tbsp Coconut Oil

3 Large Carrots, Sliced Thin

1 Medium Yellow Onion, Sliced

1 Tbsp Fresh Rosemary, Chopped

2 1/4 Cups Low-Sodium Chicken Broth, Divided

1/2 Cup Red Wine

1 Tbsp Tomato Paste

 

Directions

1. Cut chicken breasts in half on the diagonal. Sprinkle salt and pepper over chicken. Dredge chicken in almond meal in a dish.

2. Whisk arrowroot starch with 1/4 cup chicken broth and set aside.

3. Heat 1 Tbsp coconut oil in large pan over medium-high heat. Add chicken breasts and cook on each side until lightly browned on both sides, about 5 minutes per side. Transfer to a plate.

4. Add carrots, onions, and rosemary, and cook, stirring occasionally, until vegetables are softened, about 5 minutes.

5. Add chicken broth, wine, and tomato paste. Bring to a simmer and add chicken to pan, along with any juice on the plate.

6. Cover, reduce heat to a simmer, and cook until internal temperature of the chicken reaches 165 degrees, about 15-20 minutes.

7. Transfer chicken to a serving plate. Increase heat to medium-high. Stir arrowroot mixture and add to pan. Stir until sauce is thickened, about 1 minute. Pour sauce and vegetables over chicken and serve.