Ginger Garlic Chicken Stir Fry

Ginger Garlic Chicken Stir Fry

I often will make a chicken stir fry for a quick and satisfying meal, but have to change up the seasonings so I do not get bored eating a Whole 30 lifestyle. Most of the strip-mall quick stop Asian food restaurants around town have sweet, sticky sauces that dominate the meal, and have incredibly unhealthy amounts of sodium. Throughout my clean eating journey, one of my major goals is watching the amount of salt that goes into my food. This Asian-inspired stir fry has fresh ginger and garlic to create an aromatic dinner or lunch that goes great over cauliflower rice and sauteed broccoli. Strong, fresh flavors on the meat makes me not miss a sticky sauce one bit with this recipe.

1 large head of broccoli, chopped with the florets into bite-sized bits

3 cups of coarsely chopped carrots

2 tablespoons of garlic

4 teaspoons of fresh ginger, grated finely

1/4 teaspoon red pepper flakes

1 pound of chicken breasts, chopped into 1/2 inch chunks 

3 tablespoons of sesame oil

1 tablespoon of coconut oil

1 teaspoon of black pepper

salt to taste

In a large bowl, mix the sesame oil, garlic, ginger, pepper and red pepper flakes. This will be a quick marinade for the chicken. Gently toss the cubed chicken in the bowl, cover with plastic wrap and set in the fridge while you work on the veggies. Make sure all the chicken is well coated in the marinade, you want all of the chicken to be covered in the sauce. Let the chicken rest in the marinade for at least 30 minutes.

Make sure all the spices are mixed well in the sesame oil

Chop the broccoli and carrots. Saute in a pan over medium heat, seasoning with salt and pepper to taste. I cooked for about 10 minutes, you want the veggies to be cooked but not mushy. If you would prefer a stronger garlic flavor, use garlic salt in place of regular salt.

In a pan, heat up the coconut oil. Remember, there is sesame oil on the chicken, so you do not need much in the pan, you just do not want the chicken to stick to the pan. Cook the chicken over medium-high heat for 10-12 minutes. At this point you can add some salt to the chicken. 

MEG'S TIP: I did not add salt into my marinade, because if you leave the chicken in the marinade for more than a few hours, it can turn into a brine. You do not want the chicken getting overly salty. You can always add more salt as you cook the meat.

Serve the chicken over the veggies. For this meal I added cauliflower rice as a second side dish. Sneak in more veggies to your meals every chance you can get. 

MEG'S AFTERTHOUGHTS: I kind of made this recipe up on the fly. All told, this came out better than expected. The fresh ginger and garlic really made me not miss having a ton of sauce over my meat and veggies. Having a successful Whole 30 means constantly having to experiment with flavors I may not necessarily have a lot of experience with. 

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