A few weeks ago Rock Star Sara sent me this recipe. I tried it right away. The first time I used Shrimp instead of the chicken. (that's what I had and I really wanted to try this dish- it sounded great). I'm glad I did. This recipe was fantastic with the shrimp in place of the chicken. It is just as delightful with the chicken. Thank you Sara for sharing. I'm always up to try new recipes. If you have a favorite add it into the comment section below so others can try it out too.
Ginger Chicken and Broccoli
- 3 T coconut oil
- 6 cloves garlic, minced
- 1 ½ T grated fresh ginger
- 6 scallions, white parts, chopped
- 2 heads broccoli, cut into florets (I used a mix of cauliflower and broccoli…other veggies would be yummy too)
- 2+ pounds boneless, skinless chicken thighs, cubed
- 1 cup coconut aminos
- 2 T sesame oil
- 1 t salt
- 2 large egg yolks
Heat 2 T oil over medium high heat. Add garlic, ginger, scallions. Stir constantly for 30 seconds.
Add broccoli (and veggies) and continue cooking until 5 minutes until the broccoli is bright green.
Transfer veggies to a plate and return the pan to the burner, add 1 T more oil.
Add chicken, stirring frequently until the chicken is browned and cooked through. About 8-10 minutes.
Transfer chicken to the same plate, return pan and juices to burner. If there’s less than ¼ cup liquid, add water until it reaches ¼ cup.
Pour in Coconut Aminos, sesame oil, and salt…bring to simmer.
Beat egg yolks in a bowl. Temper yolks by slowly pouring in the ½ cup of the hot sauce while whisking constantly.
Pour egg yolk mixture into the hot pan, then stir constantly for 3 minutes to thicken.
Add the chicken and veggies back into the pan and stir to coat. Cook for an additional 7-10 minutes, until the chicken and veggies are fully cooked.
When I made it with Shrimp I cooked it a few minutes less as shrimp tends to cook much faster than chicken.
To Your Best Health,