Paleo Chicken Stir Fry

I subbed soy sauce, cornstarch, and olive oil out for the coconut aminos, tapioca flour, and safflower oil. I just now realized that this may negate the whole "paleo" thing. I don't know though because I'm not huge on different diet things. I just eat a variety of food and try to make as little from prepackaged boxes as possible. So below is how I made it with how to make it truly paleo written in there too.


(Print)
What you need:

• 1/2 cup chicken broth
• 4 Tbsp. soy sauce [sub for coconut aminos]
• 1/4 tsp. crushed red pepper flakes
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. cornstarch [sub for tapioca flour]
• 2 Tbsp. EVOO [sub for safflower oil]
• 6 minced garlic cloves
• Ground ginger
• 1 small yellow onion, sliced into strips
• 1 red bell pepper, sliced into strips
• 1 large head broccoli, cut in bite size pieces
• 3 large carrots, sliced thinly
• 1 lb chicken, cut into strips
• Brown rice, cooked

Directions:

1. Whisk together broth, soy sauce, salt, pepper, pepper flakes, and cornstarch. Set aside.
2. Heat oil in a wok over medium-high heat and add garlic. Heat for 30 seconds, then add ginger to your desired liking. Heat 30 more seconds.
3. Add onion and cook for 3 minutes, stirring occasionally. Then add pepper and cook for 2 more minutes.
4. Remove and add chicken into the same pan. Cook until no longer pink.
5. Add broccoli and carrots with the garlic and onion mixture. Then add sauce mixture and stir to coat.
6. Bring to a boil and then remove from heat. Serve over rice.

Recipe from Cooking With Curls

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