Ginger Chicken and Broccoli
Ingredients:
3 tablespoons expeller- pressed coconut oil or ghee, divided
6 cloves garlic, minced
1½ tablespoons peeled and minced fresh ginger
6 scallions, white parts only, chopped
2 heads broccoli, cut into florets
3 pounds boneless, skinless chicken thighs, trimmed of fat and cubed
1 cup coconut aminos
2 tablespoons toasted (or dark) sesame oil
1 teaspoon sea salt
2 large egg yolks
Directions:
1. Heat 2 tablespoons of the coconut oil in a wok or deep skillet over medium-high heat.
2. Add the garlic, ginger, and scallions. Stir constantly for 30 seconds.
3. Add the broccoli florets and continue cooking and stirring for 5 minutes, until the broccoli is bright green.
4. Transfer the vegetables to a plate and return the pan to the burner with the remaining 1 tablespoon of coconut oil.
5. Add the chicken and cook, stirring frequently, for 8 to 10 minutes, until the chicken is browned and cooked through.
6. Using a slotted spoon, transfer the chicken to the plate with the broccoli and return the pan and juices to the burner. If there is less than ¼ cup of liquid in the pan, add water or chicken broth to make ¼ cup.
7. Pour in the coconut aminos, sesame oil, and salt. Bring to a simmer.
8. Beat the egg yolks in a bowl. Temper the yolks by slowly pouring in ½ cup of the hot sauce while whisking constantly.
9. Pour the egg yolk mixture into the hot pan, then stir constantly for 3 minutes to thicken.
10. Add the chicken and vegetables back into the pan and stir to coat. Cook for an additional 7 to 10 minutes, until the chicken and broccoli are fully cooked.
From:www.thenest.com