Well, that only took about four months…. So you know I am a wee bit obsessed with Asian food right?
I have so many great Asian inspired dishes posted on here but almost every single one contains soy in some form. Guess what I haven’t re-introduced to my diet since completing the Whole30?
Yep, you guessed it — Soy.
Mostly because I have been plagued with this dry skin for the last couple of years and I now have pretty good reason to believe that soy may be the culprit. I went into the Whole30 thinking soy was possibly related and my immediate results when I removed soy from my diet pretty much confirmed my hypothesis but that is for another conversation.
In the meantime, I have been on a mission to make some good soy-free Asian dishes and let me tell you, it ain’t easy.
I have been using this soy-free soy-sauce substitute, Coconut Aminos. It’s really good but a bit expensive, can be hard to find (I got it at Whole Foods Market) and doesn’t have the same umami flavor that good, fermented soy sauce has. Plus it’s a bit sweeter and much less salty than good soy sauce. Now, none of these are deal breakers, I just needed to create some new recipes that highlight the coconut aminos.
Enter this Paleo Chicken Stir Fry. Last time I made it, I posted pictures to my Instagram and Facebook and I got a lot of emails asking me to post the recipe.
My family was thrilled when I told them I was making it again so that I could take pictures and share it with you because they all love it as well – especially my son. He literally licked his plate clean and was upset when it was all gone. That is a very good thing. There is nothing more satisfying than watching your kid devour healthy, homemade food and want more!
I served this on top of Cauliflower Rice. If you aren’t familiar, here is a step-by-step tutorial.
Also, I added hot sauce on the side but I like my food really spicy. This is not spicy at all. That is on purpose. If you want to make this hot and aren’t cooking for little kids like I am, triple the crushed red pepper flakes or add in 2 or 3 dried red chilies!
Finally, I saw this post the other day and wanted to include it when I finally posted this Stir Fry because if you are looking for Asian Paleo recipes, this is a goldmine!
NOTES:
- If you don’t have issues with soy or can’t find the coconut amino’s, use a good quality organic tamari or fermented soy sauce. Note that both tamari and soy sauce are higher in sodium and less sweet than the coconut amino’s so the sauce will taste different. I recommend using 1/2 the amount of soy sauce if substituting for coconut aminos. Also, omit the 1 tsp kosher salt mixed in with the aromatics and season to taste after sauce thickens.
- You could easily substitute beef, pork, shrimp or chicken breast for the chicken thighs.
- I recommend quartering the mushrooms unless they are huge, then cut them in 6ths or even 8ths.
- Napa cabbage would also work well!
- While the sauce does immediately thicken, it doesn’t stay thick after reheating so I recommend serving this immediately.
Did you make this recipe? Please give it a star rating below!
8 Points Plus Per Serving -- Serves 6 (over cauliflower rice)
- 6 medium cloves garlic smashed and finely chopped
- 3 inch piece fresh ginger root peeled and finely chopped
- 1 bunch scallions light and dark parts separated, light parts finely chopped and dark green parts cut into 2" pieces and set aside
- 1 1/4 pounds boneless skinless chicken thighs, cut into bite sized pieces
- 2 tablespoons toasted sesame oil divided
- 4 tablespoons Coconut Aminos divided
- 1/8 teaspoon + 1/4 teaspoon ground white pepper divided
- 1/2 teaspoons + 1 teaspoon kosher salt divided
- 1/8 teaspoon crushed red pepper flakes or more to taste
- 2/3 cup chicken broth or stock plus a couple more splashes for cooking
- 1 1/2 lbs green cabbage core removed and cut into 1" pieces
- 1 1/4 pound head of broccoli stalks trimmed and cut into 1" pieces, florets cut into even bite sized pieces
- 1/2 pound white mushrooms cleaned, stems trimmed and quartered
- 1/4 cup cold water
- 1/4 cup tapioca flour
- 1 tablespoon virgin coconut oil divided
- cauliflower rice for serving
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Grab garlic, ginger and scallions.Cut the scallions so the whites and darks are divided.
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Peel garlic, smash cloves and finely chop. Peel ginger with a teaspoon, smash and finely chop.Smash and finely chop scallion whites.
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Cut scallion greens into 2" pieces and set aside.
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In a small bowl, combine chopped garlic, ginger and scallion whites.[img src="http://www.everydaymaven.com/wp-content/uploads/2013/06/IMG_9296.jpg" width="550"]
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Trim chicken thighs of any big pieces of visible fat and cut into bite sized pieces (about 1 1/2 to 2"). Add 3 Tablespoons of the garlic, ginger and scallion white mixture to the chicken pieces along with 1 Tablespoon of toasted sesame oil, 2 Tablespoons of coconut aminos, 1/8 teaspoon ground white pepper and 1/2 teaspoon of kosher salt. Mix until well combined, cover and place in refrigerator to marinate while you finish prepping the vegetables.
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Remove core from cabbage and chop into 1" pieces. Don't worry if they are not even or perfect. There will be some bigger chunks here and there.
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Wash mushrooms, trim ends and quarter.
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Trim ends of broccoli and discard. Remove the florets and cut into even bite sized pieces. Set aside.
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Cut the outer edge off of the broccoli stalks. If you are very patient or have more time, peel with a vegetable peeler. Slice the stalks lengthwise into thin strips. Stack the strips and slice lengthwise in half. Slice into 1" pieces and set aside with chopped cabbage.
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Grab remaining garlic, ginger and scallion white mixture and add remaining 1 Tablespoon toasted sesame oil, 2 Tablespoons coconut aminos, 1/4 teaspoon ground white pepper and 1 teaspoon kosher salt. Also add in crushed red pepper flakes and 2/3 cup chicken broth. Stir to combine.
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Finally, combine cold water with tapioca flour until dissolved.[img src="http://www.everydaymaven.com/wp-content/uploads/2013/06/IMG_9316.jpg" width="550"]
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Heat wok or very large skillet over high heat. Add 1/2 Tablespoon coconut oil. Once hot, add in cabbage and broccoli stalks. Cook 2 to 3 minutes, stirring constantly.
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Add a splash chicken broth, cover and cook 4 to 5 minutes until tender.
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Add in broccoli florets and mushrooms. Cook 1 to 2 minutes, stirring constantly.
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Add a splash of chicken broth, cover and cook 1 to 2 more minutes. Remove vegetable mixture from wok to a serving bowl.
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Return wok to heat, add remaining 1/2 Tablespoon coconut oil. Once hot, add in chicken thighs. Cook untouched for 2 minutes.
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Stir to mix and scrap the bottom of the wok, continue cooking for an additional 2 to 3 minutes, stirring constantly.
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Add garlic-coconut amino sauce to chicken and bring to a rapid boil. Cover and cook until chicken is cooked through, about 2 to 3 minutes.
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Remove lid, pour in tapioca starch mixture and immediately stir to combine. The sauce will thicken rapidly.
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Toss the vegetables back in along with the scallion greens. Toss to with sauce, remove from heat and serve immediately. Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Sara says
this looks amazing. btw, what are your thoughts about the latest paleo buzz? That is that even when we eat paleo, because the animals and plants have been selectively bred over thousands of years that it’s generally not all that close to a caveman diet?
EverydayMaven says
Hi Sara! I don’t really have any thoughts about it. I try to stay away from fad rules and people policing what I eat. I, for one, do not aspire in any way to live like a caveman (or woman). What is important to me is to eat real food, as least processed and toxic as possible and to feel good. I have never felt better in my life until I started eating Paleo so that speaks for itself in my book.
john@kitchenriffs says
Wow, it must be really hard to cook Asian without soy! But you’ve coped brilliantly. This looks terrific! I love Asian flavors, too, so this is right up my alley. Really nice – thanks.
Joanne says
I’ve heard really good thigns about coconut aminos so I’m definitely looking to try it out! So glad you found a soy substitute in your life!
EverydayMaven says
I am curious to try a bunch of their other products now too – I just wish they weren’t so $$$$!
Laura (Tutti Dolci) says
I love chicken and broccoli, what a delish stir fry!
Liz @ The Lemon Bowl says
I could eat this for dinner every single night!
EverydayMaven says
Right? I could happily eat a variation on this most nights!
foodie@foodieportal.com says
I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.
Eha says
Since I have absolutely no allergies or sensitivities I have to admit I am unaware exactly what is or is not allowed [I have about 5 different soy sauces in the pantry 🙂 !]. But since I cook a stirfry of some kind every few days another ‘mix’ for me would be sherry/barbecue/oyster sauce/hoisin – do not know what would be allowed but did a chicken stirfry with bok choi and peppers for lunch today and it tasted ‘yum’ 🙂 !
EverydayMaven says
Sherry and hoisin / oyster are usually my staples as well. I love those flavors so much – I am not prepared to go without them. I am going to see if I can create soy/wheat free versions!
Jeanette says
Cooking Asian food without soy sauce or soy products is very challenging, but there are stir-fries that actually just use salt believe it or not. I also use fish sauce instead of soy sauce sometimes (it’s very salty, so you don’t need a lot). When my son was allergic to soy, I used coconut aminos and it was a good substitute. Your stir fry sounds delicious!
EverydayMaven says
It really is a challenge Jeanette but I am determined to come up with some good alternatives!
Mr. & Mrs. P says
This stir fry looks delicious!! What a great weeknight meal!!!
EverydayMaven says
Any excuse for me to have Asian food and I’m game 🙂
Kim | Making 40 Fantastic says
I LOVE to make stir-fry for quick dinners! So can’t wait to try this… esp love the idea of cauliflower rice. I find making stir-fry helps my family eat more veggies than they normally. 🙂
EverydayMaven says
Definitely Kim! I am a big fan of cauliflower rice and it’s 0 PP!