Paleo Chicken Stiry Fry

Paleo Chicken Stir-Fry

 

My trainer said that I needed to incorporate WAY more veggies into my meals. It is true...it is so much easier to just prepare a protein versus thinking about making veggies all around that protein. But guess what- this meal has tons of veggies and is so good.

 

 

 

Serves 4-5

 

1 lb of ground chicken

1 head of green cabbage, chopped

1 cup of bone broth or stock of your choice

1 yellow onion, chopped

6 carrots, chopped

1/4 cup of cilantro, chopped

1 jalepeno, minced

1/4 gluten free stir fry sauce of your choice

1 tbs coconut oil

1-2 tablespoons of garlic powder

1-2 tablespoons of ginger

1 teaspoon of chile powder

1/4 tumeric

dash of cayenne pepper

salt and pepper to taste

seasme seeds (optional)

cashews (optional)

 

Brown ground chicken. In a dutch oven or deep pan, add 1 tablespoon of coconut oil, cabbage and onion. Cook on medium heat and stir to mix the oil in with the vegetables. Add your bone broth, seasoning and the rest of your vegetables. Cover on medium heat to let the vegetables cook down. Once your meat is browned, drain it and stir it into the mixture. Continue to cook down until the vegetables are a soft consistency or to your preference. ( about 10 mintues) Scoop a spoonful in a bowl and add some chopped cilantro and a sprinkling of seasme seeds. Cashews would be great here too! I always taste test and usually continue to add more seasoning. Homemade bone broth is preferred in this recipe.

 

After making this stir fry, I poured a jar of homemade bone broth over the mixture to make soup for our lunches tomorrow. This will stretch out what is leftover and change it up a bit. I also wanted to make sure we were using that nutrious broth we cooked for 24 hours. Enjoy!!!

 

xo Elle