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Chinese Chicken Broccoli : Paleo Friendly

Paleo Chinese Chicken and Broccoli

Paleo Chinese Chicken and Broccoli

 

Ingredients

 

4 cups fresh or frozen broccoli florets

4 teaspoons canola oil

1 1/2 teaspoons toasted sesame oil

1 cup 1/4-inch-thick half-moon slices onion

2 tablespoons minced ginger (about a 1-inch piece)

6 cloves garlic, minced

4 whole small dried chiles or 1/2 teaspoon chile oil

1 1/2 pounds skinless, boneless chicken breast, cut in 1-inch cubes

4 teaspoons cashew butter

3 tablespoons tamari

1/2 cup unsalted whole cashews

Salt and freshly ground black pepper

 

Directions

 

Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, about 2 minutes. Drain and set aside.

 

Heat the canola and sesame oils in a large nonstick skillet set over medium heat. Add the onions, ginger, garlic and chiles and sauté until the onions are soft, 3 to 5 minutes. Increase the heat to medium-high, add the chicken and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes. Transfer to a plate.

 

In a small bowl, whisk the cashew butter and tamari and pour into the skillet, stirring to remove any lumps. Add the chicken back in the pan, stir in the broccoli and cashews, and stir to heat through and completely coat with the sauce. Season with salt and pepper, then serve.

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Low Carb Asian Noodle Dish with Pork Recipe

lowcarbchinese

Low-Carb Asian Noodle Dish With Pork Recipe

 

This low-carb noodle dish can be made with shirataki noodles or tofu noodles.  Chicken can be used in place of the pork. This recipe has a passing similarity to Dan Dan Noodles.

 

Ingredients

2 12 oz packages shirataki or tofu noodles

1 lb ground pork

1/2 cup soy sauce

1/4 cup dry sherry

1/3 cup peanut butter

1 tablespoon rice vinegar or cider vinegar (rice vinegar can be sugary)

1/2 teaspoon Asian chili sauce or other hot sauce

8 cloves garlic – minced, pressed, or grated

2 Tablespoons grated fresh ginger

2 Tablespoons sesame oil

l lb bean sprouts

6 green onions or scallions, chopped

Pepper

1-2 Tablespoons mild oil, such as peanut or high oleic safflower oil

Preparation

1) Mix ground pork, 2 Tablespoons of the soy sauce, and the sherry together, and set aside.

 

2) Mix the rest of the soy sauce with the peanut butter, vinegar, and hot sauce together, although with 1/4 cup water.

 

3) Heat skillet or wok until hot. Add peanut or other mild oil to the pan and cook pork, breaking it up into small bits as it cooks.

 

4) Meanwhile, rinse noodles in hot water in a colander, and cut them up into shorter pieces with kitchen or regular scissors.

 

(I just stick my scissors in and cut a few times.)

 

5) When meat is brown, add the ginger and garlic, and cook another minute or so, until fragrant.

 

6) Add sauce mixture and the noodles. Toss together and heat through.

 

7) Add bean sprouts and toss again. Sprinkle top with scallions.

 

Please share with family and loved ones.  As always call us with your healthcare concerns and needs.

 

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Low Carb: Chinese Beef Broccoli

chineselowcarbeefbroccoli

Not only is this an excellent low carb recipe, it is great for diabetics.

 

Low Carb:    Chinese Broccoli Beef Recipe

 

Prep time: 15 minutesCook time: 15 minutesYield: Serves 3 to 4

Pro tip: put the steak in the freezer for 15-30 minutes before slicing, it will be firmer and easier to slice thin.

 

Ingredients

3/4 pound flank or sirloin, sliced thinly across the grain

3/4 pound broccoli florets

2 tablespoons high-heat cooking oil

2 cloves garlic, very finely minced or smushed through garlic smusher

1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

1 teaspoon soy sauce

1 teaspoon Chinese rice wine (or dry sherry)

1/2 teaspoon cornstarch

1/8 teaspoon freshly ground black pepper

For the sauce

2 tablespoons oyster sauce

1 teaspoon Chinese rice wine (or dry sherry)

1 tablespoon soy sauce

1/4 cup chicken broth

 

Directions

1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.

2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3 Blanch or steam the broccoli: Cook the broccoli in a small pot with at least an inch of boiling water until tender-crisp, about 2 minutes. Drain thoroughly.

4 Stir-fry the beef: Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink.

 

5 Add sauce, cornstarch, and broccoli: Pour in the sauce and the cornstarch dissolved in water, stirring, until the sauce boils and thickens, 30 seconds. Stir in the the broccoli.

 

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