Ingredients
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2 large cubed chicken breasts or thighsif using thighs you may want to cube 3-4
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1 small head, florets (optional) purple caulifloweroptional
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1 bag of frozen Stir Fry Veggies
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1 cup (optional) edamame
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1/2 med. diced red onions
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1.5 T (ground or fresh) ginger
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1 t cumin
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6 T divided in 1/2 olive oil
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2 T divided chinese 5 spice
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Tahini Sauce
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1/2 cup tahini
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juice of 1/2 lemon
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1 T rice vinegar
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1/2 T apple cider vinegar
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1/2 T minced garlic
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1 T maple syrup
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1 t onion powder
Directions
It does not get any easier than this Ginger Chicken Veggie Stir Fry dish drizzled in scrumptious Tahini Sauce. Yah know those nights where you would rather get a root canal than go home only to scramble to get something on the table before the evening “have to do’s” kick off. This is the recipe for those nights.
Purple cauliflower may be hard to find for some of you but it’s completely optional. Sub any color cauliflower or squash to augment the bag of stir-fry. Or stick with just the bag.
What’s so magical about a wok?
If you don’t have one, I highly recommend picking one up. Even if you arent making an Asian recipe, there is something significant about the way it cooks meat. It’s just more moist and tender and when you are cooking chicken breasts this is important. I prefer dark meat because it’s less stringy and dry BUT I have come to LOVE chicken breast cut into chunks and sauteed in my wok.
Here is the wok I recommend:
What about the noodles, Kym?
Ok. You got me there. This was a night where my son was begging for noodles so I served it with gluten free noodles to mimick lo mein or rice noodles. To keep this dish Whole30 and Paleo, buy preprepared cauliflower rice OR make it yourself by following my easy instructions below.
Rice Rice Baby! (Cauliflower Rice Instructions HERE)
I tried other methods for preparing cauliflower rice and while the results were OK, the process was a bit long. Simply put, I process the cauliflower in my food processor in 2-3 batches so it doesn’t get pulverized in the process of making sure every floret is riced. Then I spread it on a parchment lined baking sheet (preferably with sides). I season it with S&P and 5 Spice (for this recipe) and pop its little hiney into the oven for 25 minutes at 400F.
Tahini Sauce Substitutions
You can sub almond or cashew butter in this sauce recipe if it’s more readily available to you. You can also sub a store-bought sauce. Ensure the sauce is compliant by checking the ingredients. I am happy to report that even Walmart is getting on the Whole30|Paleo bandwagon buy stocking items that in the past I’ve only been able to find at Trader Joe’s or Amazon. My budget thanks you, Walmart.
Sub Apple Juice or simply leave out the Maple Syrup for a compliant Whole30 sauce. It’s still incredible! And leave out edamame. I love them in salads but it’s a soybean so definitely not compliant.
Want some other incredibly easy Asian-inspired Whole30|Paleo recipes? Check these out!
Asian Chicken Lettuce Wraps w/ Almond Butter Chili Sauce
Sesame Ground Turkey & Green Beans w/Pineapple
Slammin’ Sesame Chicken & Orange Cauli-Slaw Bowl
I hope you enjoy this recipe. Leave a comment below.
Do you social?
Me too! Make this, take a photo, and on da GRAM – #SOLTOcrew AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery community on Facebook. Glad you came to party!
Steps
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1
Done
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Mis en PlaceWhich means get everything that you are going to need to prep, cook, and plate. Heat a big pot of water on high. We want this water to come to a boil. While the water is being heated, its time to cut your chicken into something that resembles 1-inch chunks. But nobody is measuring so don't worry! Sprinkle chicken liberally with Chinese 5 Spice, garlic powder, and ground ginger. |
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2
Done
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Tahini SaucePlace all ingredients in a food processor and blend until smooth. If its too thick (like peanut butter) add 1 teaspoon of water and pulse until its the consistency of creamy salad dressing. |
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3
Done
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Heat 2 Tbsps of oil in a hot wok or large deep pan over medium heat. Add onions and minced garlic. Stir. Let saute for about 3-4 minutes. Add chicken cubes. Stir. Cover to seal and let simmer for 10 minutes, stirring once halfway through. |
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4
Done
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With tongs, remove chicken cubes and place them on a cutting board or in a bowl. Pour the remaining oil into the hot wok. Let the oil heat up for about 30 seconds. Add the bag of frozen veggies, purple cauliflower, and edamame (last two are optional). Add the stir fry condiments and seasoning. Stir well and cover. Simmer over medium heat. |
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5
Done
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When water comes to a boil add your pasta of choice (if using) and boil according to your package instructions. Strain the pasta and set aside. |
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6
Done
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Uncover the stir fry and add the chicken in with the veggies. Stir to get everything well incorporated. Continue to simmer while you begin plating. If doing meal prep, divide the stir fry and pasta evenly into plastic containers and store in the fridge. |
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7
Done
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To plate, swirl pasta down on to plate and top with a good portion of chicken and stir fry veggies. Drizzle tahini sauce over top. Optional: Top with diced green onions and sesame seeds. |
