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. 

Pork Zoodle Stir Fry (AIP, Paleo, GF, DF)

Noodle time!  Oh, sorry - I mean "noodle" time.  As someone who does not own a spiralizer, I've been slow to jump on this cutting vegetables into strands and pretending they're noodles but oh, how AIP changes your views on certain foods. Like when you're dying for pasta and trawling Pinterest for grain free alternatives and only what often referred to as 'zoodles'.  

I actually really like these zoodles.  I still don't own a spiralizer but have carefully used my mandoline slicer with coarse toothed attachment to slice zucchini and carrots.  So far we've tried them with beet sauce and meatballs, and in this stir fry. So convincing as noodles!  I was impressed by how I was not missing real wheat noodles or pasta while eating these.  Yay!

Use a spiralizer or mandoline to slice carrots and zucchinis.  If using a spiralizer, cut into more manageable lengths with scissors.  For the pork, we used leftover pork shoulder that was done in the slow cooker the day before. 

No cooked meat on hand?  That's ok.  I've made this with boneless, skinless chicken breast, too.  Just cook it first: thinly slice the meat, season with salt and pepper, heat wok with a splash of oil, saute slices until done.  Set aside.  Wipe out pan, if needed.  Continue with recipe.  

Serves 2.

Pork Zoodle Stir Fry

2 tablespoons rice vinegar or apple cider vinegar

2 tablespoons coconut aminos (or tamari soy sauce if you're ok with that)

1/4 teaspoon arrow root powder

several grinds szechuan peppercorns

1 inch ginger, peeled, grated

2-3 cloves garlic, grated

cooking oil, as needed - I used 1 tablespoon coconut oil

2 zucchini, cut into thin strips (see above)

2 carrots, cut into thin strips (see above)

2 cups cooked, shredded pork

salt, to taste

In a small bowl, whisk vinegar, coconut aminos, arrowroot powder and szechuan pepper.  Set aside.

Heat ginger, garlic and oil in a wok over medium high heat.  Start stirring when garlic starts to sizzle., cook 1 minute.  Add zucchini and carrots.  Cook, stirring frequently until vegetables are al dente, about 3 minutes.  Add pork and prepared sauce.  Stir to coat.  Once thickened and hot, season with salt and serve. 

 

Steak + Broccoli Stir Fry

Skirt steak might be my favorite kind of steak.  It has a great beefy flavor and not so much connective tissue that it get tough from high heat stir frying. When it comes to stir fries, a wok is great but I don't have one so I like to use a large iron skillet.  

A high heat, neutrally flavored oil is another thing you're going to need.  Grape seed oil is my favorite but canola, peanut, soy or corn are other options.  To keep things light, I like to keep it in a spritz bottle.  This way a couple squirts easily coat the pan.  I like this bottle from amazon.

serves 4.

Steak + Broccoli Stir Fry

2 tablespoons oyster sauce

1/4 cup reduced sodium tamari soy sauce

1/4 cup water

3 tablespoons rice vinegar

1 teaspoon sesame oil

grape seed oil, as needed

1 lb broccoli, peeled, sliced

1 lb skirt steak, bite sized pieces

3 cloves garlic, minced

1" ginger, peeled, minced

4 scallions, whites only, minced

2 carrots, peeled, thinly sliced

1 jalapeno, stems + seeds removed, minced

Whisk together oyster sauce, soy sauce, water, rice vinegar and sesame oil.  Set aside. 

In a large cast iron skillet, heat a small splash of grape seed oil over medium high heat and brown broccoli, about 4 minutes.  Cover and cook until al dente, about 2 minutes. Set aside. 

Oil pan, as needed.  Add steak to pan.  Cook until pieces are well browned on all sides.  Set aside with broccoli.    

Oil pan.  Saute garlic, scallions, ginger, carrots and chiles until carrots are softened, about 3 minutes.  Add broccoli, steak and reserved sauce.  Cook, stirring until sauce has thickened and coats beef and veggies. Serve hot with rice.