Wednesday, February 4, 2015

The Hubster Cooks {Turmeric Chicken Wok - Paleo, Whole30, AIP-Possible}

Paleo Turmeric Chicken Wok

Well, it's been awhile since the last The Hubster Cooks post. Life had the both of us running around like chickens with their heads cut off, and, sadly, we both paid the price for not taking the time to slow down a bit. I wrote about my experience here, and he's laying on the couch wallowing with his own experience as I type.

But, he decided he wanted to cook today, even if he was sick. I, nice wife that I am, went shopping for the ingredients he asked for, brought them home, and then I left him to it.

Paleo Turmeric Chicken Wok Ingredients

The resulting dish was extraordinary! There was so much flavor in every bite and the texture was spot on. Also, I can tell I'm rubbing off on him - he's using the extremely healthy turmeric in his cooking now!

It was rather spicy though. He used one whole, small, red pepper, seeds removed. I would have preferred only half a pepper though. Use the amount that suits your tastes.

We chose to serve this wok over white rice - which is another AIP reintroduction for me! You can, of course, substitute cauli-rice or even sauteed cubed veggies. Or just eat it straight up. It's legit that good.

Paleo Turmeric Chicken Wok
Turmeric Chicken Wok

  • 2 chicken breast fillets
  • 550 ml coconut milk {canned, full-fat for best results}
  • 2 green onions
  • 2 carrots
  • 1/2 zucchini
  • 5 cloves of garlic, divided
  • Fresh ginger {about 3 tbsp grated}, divided
  • 1 tbsp ground turmeric
  • up to 1 small red pepper {de-seeded for less heat, omit for AIP}
  • 2 tsp of paprika, divided {omit for AIP}
  • 1/2 of a lemon, juiced
  • Fat of choice {FOC}
  • Sea salt and black pepper to taste
  1. Cut the onions, carrots and zucchini into matchsticks.
  2. Heat FOC in a wok over high heat. When the wok is hot, sauté the veggies about 1 minute, stirring often. Add 2 tablespoons of ginger and 3 cloves of garlic {pressed} and continue cooking for another minute.
  3. Add the coconut milk, turmeric, 1 tsp of paprika, and pepper, then season to taste with salt and pepper.
  4. Turn off the heat and allow the flavors to develop for at least an hour {overnight in the fridge would be great!}.
  5. In an empty wok, heat FOC over high until hot. Add the chicken breast fillets cut into strips. Brown the chicken on all sides.
  6. Add the remaining two cloves of garlic {pressed}, 1 tbsp of ginger, 1 tsp of paprika and season to taste with salt and pepper. Continue cooking until fragrant.
  7. Add the lemon juice to the hot wok, scraping up any bits stuck to the bottom.
  8. Add the coconut milk mix to the wok and bring to a boil.
  9. Serve over rice, cauli-rice or chopped and sauteed veggies of your choosing.

No comments:

Post a Comment