Mushroom Chicken
This grain-free paleo mushroom chicken is just a whole food-product makeover of the “traditional” mushroom chicken you may find in Chinese restaurants. ๐ผ It’s soy-free, nut-free, corn-free, gluten-free, sesame-free, dairy-freeโ look, it’s allergy-friendly. Dig in.
I will forever lament the loss of American-Chinese food in my diet. There’s nothing like it. And being gluten-free alone, does it. Sure, there are some gluten-free options, but they’re never the same.
Part of the frustration of going without a lot of foods, is that when there ARE substitutes for them, they’re all SpeCiaL GouRmeT versions of the food.
I don’t want SpeCiaL GouRmeT versions, I simply want versions of the food I can actually eat. I don’t need it elevatedโ it was already special! I’m not craving a NEW version of what I want, I’m craving the same dish.
That’s what I’ve done here with this paleo mushroom chicken. This isn’t special, or elevated or gourmet. Plus. I specifically developed this recipe to mimic the flavors of a real stir fry made in a wok that is hotter than we can even get at home. Here’s how I get the restaurant stir fry flavor at home:
Homemade Stir Fry Tips
- Marinate your protein. That’s what they do. All you need is a little soy sauce or coconut aminos. If you have time, give it 30 minutes. 15 will suffice in a pinch!
- Cut your ingredients in similar sizes, so they cook at similar speeds.
- GET THAT PAN SCREAMING HOT. I MEAN IT. Our home kitchens cannot reach the temperatures that can be achieved by restaurant equipment. I replicate this at home with high temperature searing, and searing things off in batches if I must.
- Cook in batches if you must. I am mostly placing this here to reiterate, GET THAT PAN SCREAMING HOT.
- Sear the meat first, then add vegetables in the order of how long they will take to cook. So you don’t end up with overcooked vegetables. ๐คข
- Add stir fry sauce when your vegetables are just about done cooking.
Are you ready to make Paleo Mushroom Chicken?
Alright. Let’s go. And if you like this, check out my grain-free orange chicken recipe, too! And share it with me on social media!
Ingredients
- Chicken
- 1.5-2 lbs chicken thighs 1/2 inch cubes
- 2 tbsp coconut aminos
- Stir Fry Ingredients
- 2-3 tbsp avocado oil or other neutral oil
- 1 tbsp ginger finely chopped
- 3-4 cloves of garlic finely chopped
- 1 medium zucchini or one cup, medium diced
- 1 small yellow onion medium diced
- 1/2 # button mushrooms halved
- Stir Fry Sauce
- 1/4 c coconut aminos May sub soy sauce, but add 2 tbsp sugar and omit salt
- 1/2 tsp salt kosher or sea salt
- 1 tbsp black pepper omit if #AIP
- 1 1/2 cups chicken broth
- 1 tbsp arrowroot powder may substitute corn starch
Instructions
- Mix cubed chicken thighs with 2 tbsp coconut aminos and set aside.
- Preheat a large skillet or wok, over medium-high heat
- Whisk together sauce ingredients and set aside.
- Add oil to your pre-heated pan. Add prepared chicken thighs and cook until chicken begins to brown slightly.
- Add in ginger, garlic, onion and cook while stirring quickly for 1 minute.
- Add in zucchini and mushrooms and stir quickly until vegetables are almost cooked through, ~3 minutes.
- Pour in sauce ingredients, and allow to come to a boil while stirring. Once sauce thickens, remove from heat.
- Serve with rice, cauliflower rice, or just eat straight up. ๐ค