Paleo chinese chicken and broccoli is a dish you can make to satisfy your Chinese food craving and not have to use a cheat day. When my Chinese food craving hits, I usually order the largest possible take out containers of lo mein noddles, sesame chicken, crab rangoons, and scallion pancakes. Not very healthy, but very satisfying.
One day, I wanted take-out Chinese food so badly, but I was feeling especially fluffy (as in fat). No way was I ordering take-out anything with it's high sodium content so I can get extra fluffy. Awwww, hell no. So I smartly decided to make my own healthy Chinese food at home with some chicken breast and fresh broccoli I had on hand.
This is an easy stir-fry recipe to throw together and it's very versatile. Whatever veggies and/or protein in the refrig will work. I'll probably try some carrots and onions in it next time. Maybe add red bell peppers and fresh green beans too. Adding some toasted sliced almonds or cashews at the end might provide a nice contrast and crunch in this dish.
To make it Paleo, I used arrowroot powder in the sauce as a substitute for cornstarch or flour. If you don't have arrowroot, you can use cornstarch or flour on a 1:1 ratio. I like using arrowroot to thicken sauces, but it is slightly temperamental. It's thickening properties will reverse if the sauce boils or is reheated, so keep it at a low temperature, nothing over a simmer, and don't cook it for too long.
Paleo Chinese Chicken and Broccoli
Ingredients
- 6 cups broccoli florets
FOR THE MEAT MARINADE:
- 1 ½ pounds skinless, boneless chicken breasts, cubed
- 1 tablespoon coconut aminos
- 1 tablespoon sherry
- 1 tablespoon olive oil or coconut oil
FOR THE SAUCE:
- ½ cup coconut aminos
- 3 garlic cloves, minced
- 2 tablespoons water
- 2 tablespoons raw honey
- 1 tablespoon arrowroot powder
- 1-2 tablespoons toasted sesame seed oil
- ½ teaspoon crushed red pepper, (optional)
Optional: 3 green onions, white and green parts thinly sliced
Instructions
FOR THE MEAT MARINADE:
- Whisk the coconut aminos and sherry together in bowl. Add the chicken and stir until all pieces are coated well.
- Cover and chill for at least 30 minutes.
FOR THE SAUCE:
- In a small bowl, combine all of the ingredients and set aside.
- Heat 1 tablespoon of olive oil or coconut oil in a large pan or wok over medium heat. Add broccoli florets to pan and saute for 3 minutes. Remove broccoli from pan and set aside.
- Heat another 1 tablespoon of oil in pan. Add the marinaded chicken breast and the garlic and saute for 3 minutes, or until chicken is browned and cooked halfway.
- Add broccoli to the pan and cook for an additional 2-3 minutes, or until chicken is thoroughly cooked and broccoli is still slightly crunchy.
- Lower heat to lowest setting and add the sauce to the chicken/broccoli mixture. Mix well and saute for another minute, or until sauce thickens. **Do not to let sauce boil**
- Remove from heat, drizzle with toasted sesame seed oil, and mix well. Top with sliced green onion, if desired, and serve immediately over cauliflower rice.
Melody
Can't wait to try this!
Karrie@tastyeverafter
Thanks Melody!