Ginger Chicken with Mushroom and Broccoli
Ingredients
- 2 Tablespoons coconut oil
- 3 cloves garlic, crushed and minced
- 1 lb boneless, skinless chicken, cut into small pieces
- 2 Tablespoons lemon juice
- 1 Tablespoon flax meal
- 2 teaspoons grated ginger
- 2 teaspoons black pepper
- 1/2 teaspoon red pepper flakes
- 1/4 cup chicken broth
- 2 cups broccoli, cut into florets and lightly steamed
- 1-1/2 cup carrots, julienne sliced
- 1 green onion, thinly sliced
- container mushrooms, thinly sliced
Directions
- Heat 1 Tablespoon of coconut oil and garlic in skillet over medium-high heat.
- Add chicken and 1/4 tsp salt to pan, and brown all sides in batches. Remove chicken from pan to a side dish, and get rid of excess juice left in pan.
- Mix lemon juice, flax meal, grated ginger, pepper, and red pepper flakes with 1/4 cup broth in a small bowl.
- Reheat pan with 1 Tablespoon coconut oil.
- Add broccoli, carrots, and liquid mixture to pan. Toss to coat.
- Simmer over medium heat for several minutes until vegetables are soft.
- Return chicken and green onions to pan.
- Let simmer, stirring, until chicken is warmed through.
You can substitute the chicken for steak cut into very thin strips.