This stir fry has all the comfort of Asian takeout without the MSG and seed oils, in fact this dish is quite medicinal with anti-inflammatory ginger, indole-3-carbonole rich broccoli for detox support, and antioxidant boost from all the produce. Shiitake mushrooms contain healing beta-glucans to support immune function and detoxification. This dish has great macros when served alone for a Keto Reset but can also be served on cauliflower rice, miracle noodles, or organic jasmine rice if metabolically flexible.
Ingredients
2# pasture-raised chicken breast, boneless, skinless
2 Tablespoons extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and sliced
1 yellow bell pepper, stemmed, seeded, and sliced
8 ounces shiitake mushrooms, stemmed and sliced
3 cups broccolini or broccoli florets
1 cup sugar snap peas
1½ cups thinly sliced carrots
1 Tablespoon tallow
1 bunch green onions, thinly sliced
2 Tbsp Sesame seeds, for garnish
Stir Fry Sauce
⅔ cup bone broth, I used FOND Shiitake Sage
⅓ cup Tamari (ok to substitute Coconut Aminos)
1 Tablespoon honey
2 Tablespoons rice vinegar
2 Tablespoons toasted sesame oil
1 Tablespoon hot sauce of choice, I used Red Bird classic jalapeno
4 garlic cloves, chopped
2 Tbsp grated fresh ginger, from about 2” peeled
1 tablespoon arrowroot
Optional additional toppings:
KimChi
Serrano peppers, thinly sliced
In a medium sized bowl, mix together the marinade ingredients with a whisk.
Cut up the chicken into one inch pieces and place chicken into the marinade container. Cover with a lid or wrap and refrigerate for 5-6 hours allowing the marinade to soak into the chicken.
After 5-6 hours, pull the chicken and marinade from the refrigerator and set on the counter top. Heat the olive oil in a large skillet or wok over high heat. Add the peppers, mushrooms, broccoli, snap peas, and carrots tossing to combine and coat in fat, reduce heat to medium-high. Cook, stirring occasionally, for 6 to 8 minutes, or until the vegetables soften slightly.
Once you start the veggies, heat a separate pan and add tallow. Once tallow has melted, strain the chicken pieces out of the marinade and add to the hot skillet. Reduce heat to medium and brown the chicken pieces about 6-8 minutes until cooked through and no longer pink. Then transfer the chicken to the veggie wok.
Reduce the wok to medium heat and pour in the remaining marinade sauce from the chicken bowl. Heat and combine for another 2-3 minutes ensuring the liquid is heated through to a light simmer. Remove from the heat and serve with green onions, sesame seeds, or as desired with optional toppings and base.
Nutrition Facts: 319 Calories, 14g carbs, 4g fiber, 30g protein, 16g fat
