Chicken + Broccoli Stirfry (AIP, Paleo, GF, DF)

As you know, I do a lot of batch cooking every Sunday, prepping all the healthy meals Cameron and I will eat through out the week. My menu planning usually follows the same pattern: a soup, a lunch entree and at least one quick mid week meal. The mid week meal is pretty much the only thing I cook start to finish during the work week so it has to be simple and fast. 

This is one of those recipes. AIP friendly, healthy, fast and delicious. You can even make the sauce and chop the veggies one night to speed things up. 

If you serve this with rice or noodles it can definitely serve 4 but since starting aip, I eat very large portions - which is fine because my meals are pretty much big bowls of veggies and protein. In the Vizenor household, this recipe is dinner for two with leftovers for one. 

Caramelized Chicken + Broccoli Stir Fry

4 tablespoons water

3 tablespoons rice vinegar (or apple cider vinegar)

3 tablespoons fish sauce

2 tablespoons coconut aminos or tamari 

1 teaspoons honey

1 teaspoon ground black pepper

1" ginger, grated

1 garlic clove, grated

1 tablespoon cooking oil

2 boneless, skinless chicken breasts, cut into thin, bite sized pieces

2 stalks broccoli, cut into bite sized pieces 

Whisk together water, vinegar, fish sauce, coconut aminos, honey, pepper, ginger and garlic, 

Heat a wok over high heat. Add chicken and sauce. Let cook until chicken is cooked through and sauce has thickened, about 12 minutes. Add broccoli, stir to coat in sauce. Cover and let cook until broccoli is tender, about 2 minutes. Uncover, toss and serve. 

Vietnamese Slaw (Paleo, GF, DF)

We served this with the Five Spice Coconut Fried Chicken previously posted.  I used the leftovers from both to make a great chopped salad the next day.  Everything should be sliced nice and thin.  The mandolin is your friend here. 

This recipe is not AIP but I have included options in parenthesis.   I am still on AIP but my doctor has ok'd sesame oil, fermented organic soy products like tamari soy sauce and miso.  And rice vinegar infrequently and in small quantities.  He also mentioned that if seeds are soaked overnight that they lose most of their inflammatory properties.  Interesting. 

Vietnamese Slaw

1 tablespoon sesame oil (AIP sub avocado or olive oil)

2 tablespoons tamari soy sauce (AIP sub coconut aminos)

3 tablespoons rice vinegar (AIP sub apple cider vinegar)

1/2 head red or green cabbage, shredded

3 carrots, peeled, shredded

1 red onion, thinly sliced

Whisk together oil, tamari and vinegar.  Toss with cabbage, carrots, onions and cilantro leaves. Place in refrigerator to chill 15 minutes before serving. 

Pork + Chive Dumplings + Dipping Sauce


Dumplings!  I just don't eat enough dumplings.  For me, they are a bit too time consuming to make all the time but when I do, a pork and chive is the best way. 

Makes about 30 dumplings.

Pork + Chive Dumplings

for the dough

2 cups all purpose flour

3/4 to 1 cup boiling water

for the filling

1 cup shredded cabbage 

12 oz ground pork

1 tablespoon grated ginger

2 garlic cloves, grated

1/4 cup fresh chives, chopped

1/2 teaspoon white pepper

1 tablespoon cooking sherry

1 teaspoon sesame oil

1/2 teaspoon red chile flakes

1 1/2 teaspoon soy sauce

2 tablespoons canola oil

for the dipping sauce

1/3 cup soy sauce

3 tablespoons rice vinegar

1 teaspoon grated ginger

sugar and siracha to taste

Place flour in the bowl of a food processor and slowly add water until a a shaggy mass forms.  Remove from bowl but be careful - it's hot!  Knead 1 minute or until smooth and elastic.  Place in zip lock bag or small bowl covered in plastic and let steam for 30 minutes. 

Toss cabbage with a pinch of salt and set aside for 10 minutes.  This will help remove any water the cabbage maybe holding.  Drain, rinse and squeeze out cabbage.  Combine cabbage, pork, ginger, garlic, chives, pepper, cherry, sesame oil, chile flakes, soy sauce and canola oil.  Stir until evenly combined.  Set aside to marinate for 20 minutes.  

While pork mixture is marinating, get the dumpling wrappers formed.  Take out the dough and divide it into quarters.  Divide each quarter into 8 little discs.  Place back into bag or under plastic or a damp towel so dough won't dry out.  Line a tortilla press with plastic wrap and as you go, lightly flour each dough disc and flatten with tortilla press.  A thin three inch dough wrapper should now be sandwiched between two pieces of plastic.  Peel away one sheet of plastic, then gently peel away the wrapper.  Place wrapper under a damp towel.  Replace plastic over press and repeat until all dough discs are flattened into wrappers.  

Scoop about 1 tablespoon of pork filling onto each wrapper.  Press edges together to seal completely.  You don't want any holes or they will leak when cooked.  Fill each wrapper until there is no more filling left.  

Boil a pot of water and add dumplings in 2 or 3 batches (depending of your pot size). Reduce heat to a gentle boil and boil 10 minutes.  When dumplings are done, they will float to the top and look slightly translucent.  

Get the sauce ready.  Mix together soy sauce, rice vinegar and ginger.  Add sugar and siracha to taste.  

Place cooked dumplings in a covered dish to keep warm until serving.  Serve warm with dipping sauce.