I am embarrassed, it has taken me as long to write this blog post as it would have to wash the dishes from this meal when I was in college. I really let things marinate.
I invited myself over to my friend Patti’s house to cook up some “Friendly Food”, I knew I would be in good hands as she has always provided me with healthy eats. It was great catching up with Patti who is a Board Member at The Woodland Park Zoo and is the Executive Co-Chair and responsible for gathering a crew of amazing ladies to aid her in launching this year’s Jungle Party “Show Your Stripes”. Saving Tiger’s is what this lady is all about.
On the menu this night was Ginger Chicken and Broccoli from Against All Grain: Meals Made Simple by Danielle Walker. I had never heard of Danielle Walker so I hopped on her website and was truly inspired by her story, a self taught chef who used food to heal herself after a diagnosis with an autoimmune disease.
Danielle wanted to still enjoy the food she had prior to getting ill so she recreated her favorites while eliminating grains, gluten and dairy.
The meal was easy to prepare and cook and even easier to eat! If this is what Paleo, grain free eating tastes like I am sold!
Ginger Chicken and Broccoli
3 tablespoons expeller- pressed coconut oil or ghee, divided
6 cloves garlic, minced
1½ tablespoons peeled and minced fresh ginger
6 scallions, white parts only, chopped
2 heads broccoli, cut into florets
3 pounds boneless, skinless chicken thighs, trimmed of fat and cubed
1 cup coconut aminos
2 tablespoons toasted (or dark) sesame oil
1 teaspoon sea salt
2 large egg yolks
1. Heat 2 tablespoons of the coconut oil in a wok or deep skillet over medium-high heat.
2. Add the garlic, ginger, and scallions. Stir constantly for 30 seconds.
3. Add the broccoli florets and continue cooking and stirring for 5 minutes, until the broccoli is bright green.
4. Transfer the vegetables to a plate and return the pan to the burner with the remaining 1 tablespoon of coconut oil.
5. Add the chicken and cook, stirring frequently, for 8 to 10 minutes, until the chicken is browned and cooked through.
6. Using a slotted spoon, transfer the chicken to the plate with the broccoli and return the pan and juices to the burner. If there is less than ¼ cup of liquid in the pan, add water or chicken broth to make ¼ cup.
7. Pour in the coconut aminos, sesame oil, and salt. Bring to a simmer.
8. Beat the egg yolks in a bowl. Temper the yolks by slowly pouring in ½ cup of the hot sauce while whisking constantly.
9. Pour the egg yolk mixture into the hot pan, then stir constantly for 3 minutes to thicken.
10. Add the chicken and vegetables back into the pan and stir to coat. Cook for an additional 7 to 10 minutes, until the chicken and broccoli are fully cooked.