Paleo Chicken Stir Fry

• Gluten free

• Meat

  • 1 lb Chicken thighs or chicken, boneless skinless organic

• Produce

  • 2 Bell peppers
  • 1 Cilantro, fresh
  • 1 Jalapeno or serrano pepper
  • 1/2 Red onion
  • 1 5 ounce package Shiitake mushrooms
  • 2 Zucchini squash, small

• Condiments

  • 1/2 cup Honey
  • 1/4 cup Mirin

• Pasta & Grains

  • 2 cups Jasmine or basmati rice, cooked gluten-free

• Baking & Spices

  • 2 tbsp Arrowroot
  • 1/4 tsp Black pepper, ground
  • 1 tsp Chinese five spices
  • 1/2 tsp Kosher salt
  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut amino

• Liquids

  • 2 tbsp Water

Found on ahealthylifeforme.com

Description

Directions

• Season the chicken lightly on both sides with 1/2 teaspoon kosher salt. 1/4 teaspoon ground black pepper and set aside.
• In a small bowl whisk together arrowroot and water and set aside.
• Heat a wok or large skillet over medium-high heat add coconut oil and when melted add chicken, cooking until browned about 5-7 minutes, flip and cook additional 5-7 minutes, or until chicken is cooked through.
• Remove chicken from the pan to a plate and lightly tent with foil.
• Add peppers, onion, and squash to hot wok or pan, if needed add a bit more coconut oil, and cook stirring until vegetables begin to soften, about 4-5 minutes. Stir in mushrooms and cook additional 4-5 minutes.
• Remove vegetables and add to plate with chicken.
• Lower wok heat to medium and add in coconut amino, Chinese Five Spices, honey, and mirin, Mix in arrowroot and water mix. Bring the mixture to a boil, then reduce to a simmer, stirring pretty consistently. Once the sauce thickens, toss the chicken into coat and then vegetables. Remove from heat and if using rice spoon rice into serving bowls then stir fry. Top with sliced peppers, cilantro and sesame seeds {optional}