Y’all…I can’t think of any other name than the Awesome Asian! It is actually a scrumptious stir fry of chicken, brocolli, mushrooms and onions with a gingery soy and honey sauce. This recipe comes after many experiments in the kitchen trying to balance healthy with flavorful. This is it!!! It worked, it’s deliciously Asian and pretty dang good for you! I firmly believe I was a bear in my past life because I prep for winter hibernation like a pro. This will freeze and make many yummy winter meals in the freezing tundra, aka South Alabama ::::::enter sarcasm::::::, so if you arent cooking to store fat for winter or to feed a small village, feel free to cut this down into half or even a third. Enjoy!
3 pounds chicken breast -thawed and cubed in 1/2″ pieces
1/2 cup coconut oil
2 cups organic chicken broth
1/2 cup honey
1/2 cup Braggs liquid Amino or soy sauce
1 tbs freshly peeled and grated Ginger or 1/3 tbs Ginger powder
4 cloves minced garlic
4 tbs sesame oil
2 pounds (10 cups or so) Broccoli florets
1 large onion diced finely
1 pound of button mushrooms sliced
1 box of quinoa or quinoa pasta prepared
Dredge chicken in coconut flour and layer on a plate. Reserve remaining flour for sauce. Heat the coconut oil in non stick pan until a medium high heat. Add chicken small batches at a time so that it can get nice and browned. Cook through and remove to a plate. In a large bowl, mix remaining flour, honey, braggs, ginger, garlic, sesame oil and chicken broth with a whisk. Allow to sit and become awesome. Add a little more coconut oil to the pan you cooked chicken in, stir fry your onions, mushrooms and brocolli until cooked through (about 5-6 minutes). Pour all of sauce mixture over top and bring to a boil. Boil for 5 minutes. Sauce will thicken and you will now be drooling from the smell in your kitchen. Add chicken back in pan to warm through. Add Salt and pepper to taste. Serve over your choice of quinoa. It’s so so good.
Yep, I finished that entire plate. I may have even licked it clean.