Paleo Chicken Sauteed

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* Today I am pleased that my friend Lisa is sharing this healthy paleo dish with you! It sounds amazing! Thanks Lisa! ~ Amber

Hi there! My name is Lisa, and I write in Cooking with Curlsā€¦ Having complete fun in the kitchen! I am so excited to be a part of Amber's ā€œHealthy Eating, You Healthyā€ Month! Although I eliminated most processed foods from my diet over 9 years ago, there is always room for improvement. This year I am focusing on eating more vegetables and cutting out the rest of those processed foods. My search for low carb and unprocessed foods led me to several paleo websites. The concept is really intriguing, so I decided to give it a try and share this delicious Paleo Chicken Stir-Fry with you. Don't run away yet, you can also make this stir fry not paleo.

The Paleo diet in a nutshell, is food in its purest form … … as if a caveman had eaten. No processed oils, grains, soy products, or starchy vegetables. I simply substituted coconut amino acids for soy sauce, tapioca flour for cornstarch, and safflower oil for canola oil. Look, that wasn't so painful. The results were really better than I expected. Coconut amino acids are not as salty as soy sauce, so the overall flavor of this dish is lighter and the vegetables can shine. Serve it with cauliflower rice and you'll have the perfect, low-carb, healthy meal without sacrificing any of the flavors you love. Enjoy!

Paleo Chicken Sauteed

  • 1/2 cup organic chicken broth
  • 4 tablespoons coconut amino acids (you can substitute soy sauce)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon of sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons of tapioca flour (can substitute cornstarch)
  • 2 tablespoons of safflower oil
  • 6 large cloves fresh garlic, crushed and finely chopped
  • 3 "piece of fresh ginger root, peeled and finely chopped
  • 1 small yellow onion, cut into very thin strips
  • 1 red bell pepper, clean, seeded, and cut into thin strips
  • 1 large head of broccoli florets cut into small pieces and lightly cooked *
  • 3 large carrots, sliced ā€‹ā€‹and lightly cooked *
  • 1 pound organic chicken breasts, cut into 2 "thin strips
  • 1 tablespoon toasted sesame oil (garnish)
  • 2 tablespoons toasted sesame seeds (garnish)
  1. In a small bowl, mix together the chicken stock, coconut amino acids, salt, pepper, pepper flakes, and tapioca starch. Set aside.

  2. Heat oil in large skillet or wok over medium-high heat. Add the ginger and garlic and heat for a minute.

  3. Add onions and cook for 3 minutes, stirring occasionally.

  4. Add bell pepper and cook 2 additional minutes.

  5. Push the vegetables to the side of the pan and add the chicken strips. Cook, stirring occasionally, until cooked through and no longer pink.

  6. Add broccoli and carrots to skillet, stir to combine.

  7. Pour sauce mixture and stir to combine. Bring the sauce to a boil and remove it from the heat.

  8. Serve with rice and sprinkle with sesame oil and seeds.

Note:

  1. * Place broccoli flowers and carrots in a microwave-safe bowl. Add 1 tablespoon of water, cover the container and microwave on HIGH for 3 minutes. Drain and set aside.

  2. If you decide to use soy sauce, remove the teaspoon of salt.

These are some of my other favorite healthy recipes:

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