Szechuan Province Chicken
We have been tinkering with some ways to get our old favorites to fit into our paleo world. We added far east spices with some good ol’ chicken.
Ingredients:
- 2Tbs of Sesame oil 9F
- 15oz of chicken breast, cubed 15P
- 3Tbs Chili garlic sauce 1C (I know, I know… there is some vinegar in this sauce)
- 2tsp of Ginger
- 2 bell pepper strips 2C
- 1 1/3c of chopped onion 2C
- 4c of Broccoli 2C
- 2c of sliced carrots 4C
- 1 1/2c of Water chestnuts 1C
- 1/2c of Chicken broth Free
- 1Tbs of Almond butter 6F
- 2 1/4c of Cabbage 1C
- 2 green onions (negligible so free)
- 4c of Spinach 1C
- 3c of bean sprouts 1C
Preparation:
This is going to be a rather large meal, so have your biggest pan ready.
Steam the broccoli and carrots. When nice and soft set aside.
Heat the oil in a large skillet. Add the chicken, chili garlic sauce and ginger and cook for 2 minutes. Add bell peppers, onions, and chestnuts. Cook for 2 minutes. Add the broth and almond butter, reduce heat and simmer for 5 minutes. When the sauce gets thick, add green onions, spinach, and bean sprouts. Mix and take off heat.
This is 15P, 15C, 15F (divide as appropriate) and will be a very hearty meal that will keep you full and not hungry in an hour. 享用! (Chinese for, enjoy!)
