Lemon Ginger Chicken Stir-Fry

Name: Lemon Ginger Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lemon; 1 cup chicken stock; 2 tablespoons fish sauce; 1 teaspoon sucanat; 2 green onions; 1/2 inch ginger; 2 cloves garlic; 1 bunch asparagus; 3 tablespoons fresh mint; 3 tablespoons coconut oil; 3 cups cooked chicken; 1 tablespoon arrowroot; 2 tablespoons filtered water; coarse sea salt, to taste; ground black pepper, to taste

Mammal-Free

Prep: 15 min

Cook: 15 min

Total: 30 min

Looking for a delicious paleo Lemon Ginger Chicken Stir-Fry? You've found the perfect dish. This recipe brings together wholesome ingredients like 1 lemon, chicken stock, and 2 tablespoons fish sauce to create a meal that is both satisfying and strictly paleo. Whether you are meal prepping for the week or cooking a family dinner, this dish is sure to impress.

Preparing this meal is straightforward, taking a total of 30 minutes from start to finish. It is highly accommodating to dietary needs: it contains no mammal products. Enjoy a healthy lifestyle without compromising on flavor!

Why This Fits the Paleo Diet

This Lemon Ginger Chicken Stir-Fry is perfectly aligned with the Paleo philosophy. By focusing on whole, unprocessed ingredients like high-quality proteins, fresh vegetables, and healthy fats, it provides your body with the nutrient-dense fuel it was designed to thrive on.

We've ensured that this recipe is completely free of grains, refined sugars, legumes, and artificial additives. Whether your goal is to reduce inflammation, improve digestion, or simply enjoy a cleaner way of eating, this dish is a fantastic addition to your culinary rotation. Enjoy the benefits of ancestral eating without sacrificing taste!

Recipe

Ingredients

•1 lemon
•1 cup chicken stock
•2 tablespoons fish sauce
•1 teaspoon sucanat
•2 green onions
•1/2 inch ginger
•2 cloves garlic
•1 bunch asparagus
•3 tablespoons fresh mint
•3 tablespoons coconut oil
•3 cups cooked chicken
•1 tablespoon arrowroot
•2 tablespoons filtered water
•coarse sea salt, to taste
•ground black pepper, to taste

Instructions

1.Zest and juice your lemon, then whisk it in a small bowl with the chicken stock, fish sauce, and sucanat to build your sauce base.
2.Chop your green onions (keep whites and greens separate), grate the ginger, mince the garlic, slice the asparagus lengthwise into thirds, and chop the mint.
3.Get a wok screaming hot over medium-high heat and melt the coconut oil.
4.Flash-fry the ginger, garlic, and onion whites for 15-20 seconds to unleash the aromas.
5.Pour in the sauce and drop in the asparagus; cover and cook for 2-3 minutes until the asparagus turns electric green.
6.Toss in your pre-cooked shredded chicken to heat it through.
7.Whisk the arrowroot with water, pour it into the wok, and stir for 2-3 minutes until the sauce glazes the chicken. Stir in the mint and green onion tops, season, and serve!