Chicken Stir Fry with Veggies and Garlic Sauce

This easy chicken stir fry is better than takeout, so much healthier and quick to throw together for a weeknight dinner.  The garlic sauce is packed with flavor and made with Paleo and Whole30 friendly ingredients.  Delicious served alone or over fried cauliflower rice, kid approved and packed with veggies!

Ingredients:

sauce, blend:

• 1 medjool date pitted (softened if necessary*)
• 2 Tbsp Nakano All Natural Rice Vinegar
• 4 cloves garlic sliced
• 1 inch fresh ginger peeled and sliced
• ¼ cup + 1 Tbsp coconut aminos
• ¼ cup + 1 Tbsp chicken bone broth
• ½ Tbsp sesame oil
• ½ Tbsp tapioca or arrowroot starch

veggies:

• 2 cups broccoli florets
• 1 medium bell pepper thinly sliced
• 1 cup snow peas
• Handful shredded cabbage or slaw mixture*
• 1 ½ Tbsp coconut oil or olive oil

chicken:

• 1¼ – 1½ lbs boneless skinless chicken thighs sliced into 1-in pieces
• 1 ½ Tbsp coconut oil or olive oil
• Salt and pepper

Instructions:

1. Make sure chicken and veggies are sliced/chopped as needed before beginning.
2. In a high-speed blender or food processor, blend all sauce ingredients until smooth. Place sliced chicken in a large bowl and pour 3-4 Tbsp of sauce over chicken, toss to evenly coat.
3. Heat a large nonstick skillet or wok over medium-high heat and add oil once hot. Once the skillet is fully heated, add 1 ½ Tbsp oil. Add all the veggies and stir to coat. Cook, stirring to avoid browning, for about 3 minutes — do not overcook at this stage. Veggies should just begin to soften. Remove veggies to a plate or bowl and cover with foil, set aside.
4. Add remaining 1 ½ Tbsp oil to skillet and keep heat set on med-hi/hi. Add all chicken, leaving any marinade in the bowl. Sprinkle lightly with sea salt and pepper. Cook, stirring to brown evenly, about 3-5 minutes or until cooked through (the thinner you sliced your chicken, the quicker it will cook.)
5. Lower heat to medium and pour all sauce over chicken, then add veggies back in. Stir, and allow to simmer another 2 minutes or until sauce thickens and veggies are crisp-tender. Serve hot, alone or over cauliflower rice. Garnish with scallions, sesame seeds or a bit of crushed red pepper for spice. Enjoy!

Nutrition: Calories: 288kcal Fat: 14g Saturated fat: 2g Cholesterol: 107mg Potassium: 525mg
Carbohydrates: 13g Fiber: 2g Sugar: 5g Protein: 24g

Recipe Courtesy: Michele Paleorunningmom.com