This grain-free paleo mushroom chicken is just a whole food-product makeover of the “traditional” mushroom chicken you may find in Chinese restaurants. It’s soy-free, nut-free, corn-free, gluten-free, sesame-free, dairy-free– 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 elevated– 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

1. 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!
2. Cut your ingredients in similar sizes, so they cook at similar speeds.
3. 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.
4. Cook in batches if you must. I am mostly placing this here to reiterate, GET THAT PAN SCREAMING HOT.
5. 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.
6. 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!

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Grain-Free / Paleo Mushroom Chicken

Course Main Course

Cuisine Asian-Inspired, Chinese

Keyword autoimmune paleo, chicken recipes, gluten free, grain-free, low carb, paleo, whole30

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Calories 316kcal

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.

Nutrition

Calories: 316kcal | Carbohydrates: 6g | Protein: 19g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 838mg | Potassium: 261mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg

The post Mushroom Chicken appeared first on Chaos & Wellness.

I was raised on the Standard American Diet…

That means a lot of my meals consisted of a protein, a vegetable, and a starch. Both of my parents worked, so meals were something mom could get on the table fast. We ate a lot of stews with mashed potatoes (sometimes from a box— those were my favorite nights.), Arroz Con Pollo, grilled meats, and other creations my mom would come up with. One of my favorites was this chicken dish in white gravy, that she served with steamed white rice and microwaved, canned green beans.

This was the only dish that I seemed to enjoy green beans in, when I didn’t otherwise. My mother would take the time to brown brown pieces of chicken– sometimes, bone-in, which made the resulting gravy especially delicious with the body that only bones can add to a dish. Then she’d sprinkle in flour, creating a roux from the drippings and fat. From that roux, she would essentially make a béchamel, adding milk and garlic and onion, then simmering the chicken until done.

I didn’t know that word then. Béchamel? I didn’t know the mother sauces then– all I knew was gravy! Truthfully, I don’t think she even knows that word. However, she knew the techniques to make this humble dish for her family.

In the interest of speed and 90’s nutrition, a lot of our vegetable side dishes were canned veggies. Sometimes with butter. However (innately, being who I am) I would always choke them down first. Usually before I finished the rest of the meal. Mom would often add a dash of onion or garlic powder for some extra flavor, with the occasional pat of butter if she wasn’t watching her waistline. (Again— 90’s nutrition knowledge).

I couldn’t have the last taste in my mouth be those briny, tinny tubes of mush, slightly held together only by the undoubtedly decimated cell walls that still remain. Each grey-green forkful was certainly no treat; it never was exactly my favorite. However, I was not one to finish a meal without having eaten my vegetables.

Green beans are not my idea of peak “foodie”. That said, this dish opened up my mind to vegetables in other forms. Green beans were far more tolerable in my mind, when mixed with rice and covered with gravy. There is a big difference between green beans cooked just this side of done, versus green beans that have been cooked down so long that they’ve been stripped of flavor and nutrition. 

As someone who doesn’t consume a SAD, I don’t get to enjoy the sticky-sweet sauces or fresh vegetable stir fries from American Chinese joints. This is a dish I like to serve with any Asian-inspired entrées or even as a dish for a tapas menu. It’s light on ingredients, but heavy in satisfying umami flavors from the shiitake and coconut aminos that will leave you feeling a bit more satisfied.

I cook the green beans until they’re only just done, where most of the bright green color still remains, providing a firm, plump texture and earthy, vegetal goodness. I believe this green beans recipe is a great way to wake up the flavor of the ingredient, while providing something a little different from the “norm” to savor.

Shiitake-Garlic Green Beans Recipe Ingredients

Shiitake Mushrooms – I love these mushrooms for their meaty texture and deep umami flavor. I love using mushrooms as if I’m using aromatics in a recipe. Try adding some to soups or stews to add some body and nutty, earthy umami flavor. I like to keep them dry, so I can use them whenever I’d like! Just reconstitute them and use as usual.

Green Beans – Green beans are legumes and technically not paleo. I consider them a delicious part of my regular, grain-free diet. They’re rich in nutrients and chlorophyll, which I consider a critical component of good nutrition. So enjoy this green beans recipe!

Garlic – Not enough can be said about the benefits and flavor garlic adds. If you really love garlic, you can add a few extra cloves. Why not?

Coconut Aminos – If you’re soy-free, these are a blessing. This is important to have on hand, if you love Asian-style foods. My favorites are Big Tree and Coconut Secret!

Avocado Oil – this oil is essential in a healthy kitchen. I use this for high-heat cooking and stir fries. This oil is also versatile enough to be used in salad dressings and mayonnaise.

Equipment:

• Sauté Pan with Lid 
• Spatula

Print

Shiitake-Garlic Green Beans

Green beans recipe with an Asian flair to serve with any Asian-inspired entrées!

Course Appetizer, Side Dish, Vegetables

Cuisine Asian-Inspired

Keyword gluten free, green beans, keto, low carb, whole30

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 sides

Calories 127kcal

Author ChesCooks

Ingredients

• 2 tbsp avocado oil or cooking oil of choice
• 4 cloves garlic chopped finely
• 1 cup shiitake mushrooms sliced
• 12-16 oz green beans trimmed
• 1/4 cup Coconut Aminos
• 1/2 cup Water
• Salt & Pepper TT omit pepper if not tolerated

Instructions

• Heat sauté pan over medium-high heat, and add cooking oil of choice into the pan.
• Add chopped garlic and sauté for 1 minute.
• Add sliced shiitake, and sauté for 1 minute.
• Add in Green Beans along with 2 tbsp coconut aminos, water, and salt to taste.
• Cover and cook on medium heat until green beans are cooked through.

Notes

This Shiitake-Garlic Green Beans Recipe has become a favorite in my house! I serve it with any of my Asian-inspired entrées, adding a fresher component to heavier dishes, or rich umami flavor to otherwise boring green beans. This green beans recipe is vegan, grain-free, keto-friendly, and Whole30 compliant.

Nutrition

Calories: 127kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 351mg | Potassium: 363mg | Fiber: 4g | Sugar: 4g | Vitamin A: 587IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 1mg

The post Shiitake-Garlic Green Beans appeared first on Chaos & Wellness.