One of the things I miss most now that I’m committed to paleolithic nutrition is ethnic foods—especially the ease of takeout!
This has me experimenting more and more with paleo versions of some of our favorites. Since one of the best parts about takeout is the fact that it requires so little time and effort, I save some work in this dish by using broccoli slaw and julienned carrots. They also do a great job of replacing the traditional noodles! I buy my broccoli slaw at Trader Joe’s, but I’ve also seen it in my regular grocery store next to the bagged salads.
Prep time: 5 minutes
Cook time: 15-20 minutes
- 1½ lb chicken meat, cut into small 1” chunks
- 4-5 Tbsp extra virgin coconut oil (more if you use breast meat, less if you use thigh meat)
- 5 cloves garlic, finely chopped
- 3 Tbsp Fish Sauce
- 1 Tbsp Coconut Aminos (or use 1 more Tbsp fish sauce)
- 4 Tbsp fresh lime juice (or use a good quality bottled Lime Juice)
- ½ Tbsp Coconut Vinegar (Apple Cider Vinegar would work too)
- 5 Tbsp chopped fresh cilantro
- 4-5 green onions, finely chopped
- 1 12oz package of broccoli slaw
- 2 medium carrots, cut into thin julienne strips
- Optional: add 2 Tbsp chopped cashews
1. Heat a wok over medium-high heat. Add oil and garlic, cook about 1 minute.
2. Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned.
3. Add fish sauce, coconut aminos, lime juice and vinegar. Cook at a rapid simmer until chicken is cooked through, about 5-8 minutes.
4. Add broccoli slaw and julienned carrot. Cook, stirring frequently, until soft but still firm, about 3-4 minutes.
5. Toss or garnish with green onion and cilantro. Enjoy!