Monthly Recipe: A Better Chicken Chow Mein
I love Asian food. Chinese, Thai, Malaysian…pretty much anything with coconut milk or ginger and garlic gets my taste buds humming. But often, these foods are prepared with ingredients that don’t like me back, like soy, sugar, gluten and MSG, making it a devil’s bargain if I choose to eat them – a few moments of deliciousness in exchange for several hours of feeling crappy (pun intended).
Fortunately there are ways of recreating my favorite dishes with healthier ingredients, ones that provide that delicious umami I’m looking for without a hint of morning-after regret. Don’t you wish everything were that simple?
This dish can be served over rice or sweet-potato noodles, or simply with stir-fried spinach, which is how I like to eat it!
* 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
* 3 tablespoons avocado oil, divided
* 2 tablespoons coconut aminos, divided
* 1 teaspoon aged balsamic vinegar
* 1 teaspoon fish sauce
* ½ teaspoon toasted sesame oil
* 2 teaspoons arrowroot powder
* 1 piece of ginger (approx. 1″), peeled, minced or thinly sliced
* 1-2 cloves garlic, minced or thinly sliced
* Handful of shredded cabbage
* 5 ounces (or more) baby spinach
* salt and red pepper flakes to taste
Stir to combine. Set aside for a few minutes to let flavors develop.
Heat a large skillet over medium-high heat. When the skillet is hot, add remaining 2 tablespoons of avocado oil. When the oil is hot, add the ginger and garlic and sautée briefly, until fragrant.
Add chicken mixture and cook, stirring, until the meat is no longer pink.
Stir in cabbage and spinach. Season meat and veggies with remaining 1 tablespoon of coconut aminos, salt and red pepper flakes to taste. Adjust seasoning as necessary.
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