CHICKEN STIR FRY
Paleo and Whole 30 compliant
2 lbs. chicken breasts (pastured, skinless & boneless), cut into bite size pieces
2 Tablespoons coconut aminos
1 bunch green onions, diced
2 Tbs. olive oil
1 cup organic chicken stock
1 lb. asparagus, washed & trimmed into 1 inch pieces
1 tsp. garlic and herb blend
Dash of black pepper
1/2 cup raw cashew halves
* Preheat a heavy wok. Add cashews and cook dry until they are nicely browned and fragrant. Set aside to cool.
* In a medium bowl, toss the chicken with coconut aminos. In a wok or large cast iron skillet, heat the oil, and add the chicken. Cook over high heat, stirring often until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
* Pour the chicken stock into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
*Add the remaining spices to chicken stock. Simmer until the sauce is reduced by half, about 10 minutes.
* Return the chicken pieces and sliced asparagus to the wok and toss to heat through.
* Remove from the heat, stir in the cashews and serve piping hot with a garnish of basil leaves. :)
* Riced Cauliflower and chopsticks are the perfect accompaniment to a perfectly Paleo meal. Enjoy!
Editor's note: Photograph found on google images with credit to foodandwine.com.
Recipe adapted and Paleo-ized by w.lynne