You guys… this recipe has it all. It’s healthy. It’s cost effective. It’s quick. Oh, and it’s really good! The first thing Theron said after eating it was, “Babe, this is the best meal I’ve had all month!”
Okay, okay. So it’s the 1st of the month. But it’s the thought that counts.
For this recipe, I pieced together some of my other favorites and played mix and match with ingredients to make an entirely PALEO (aside from the rice or quinoa it is served over) stir fry masterpiece!
Looks good, right? Take an even closer look…
Drooling yet? Don’t worry. This stir fry recipe is all yours! Try it out and let me know what you think!
- 1 lb boneless skinless chicken breasts
- 2 cloves garlic, minced
- 2-inch piece fresh ginger, peeled and diced
- 1 tablespoon liquid aminos (Paleo replacement for soy sauce)
- 1 tablespoon raw honey (Paleo replacement for sugar)
- 1 tablespoon organic, gluten free cornstarch or arrowroot powder (Paleo replacement for regular cornstarch)
- 1 1/4 sea salt
- 1 tablespoon dry sherry or hard cider
- 3/4 cup organic chicken broth (homemade Paleo version
- 2 tablespoons coconut oil
- 1 bunch green onions
- Serving Suggestion: rice or quinoa
- Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the liquid aminos, honey, 1 teaspoon of the cornstarch or arrowroot powder, 1 teaspoon of the seas salt, and the sherry/cider in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch or powder with the broth.
- Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, green onions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
- Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch/powder mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve over rice or quinoa if desired.
Modified from a food network recipe.