Oriental Chicken Bowls

This recipe is a remake of a recipe from Sarah at Everyday Paleo.

Oriental Chicken Bowls

4-5 organic free range chicken breasts

3 TBSP Tamari Wheat Free Soy Sauce or sub Coconut           Aminos (see note at the bottom of page)

1/2 cup broth

1-2 small garlic cloves chopped

Place in a large soup pot and cook on low until it's done (probably about 20-30 minutes, depending on the size of the chicken and  temp)  or you can place it in a crock-pot and cook it in advance for several hours on low.  Remove your chicken from the pot and using two forks shred your chicken and put aside for later (reserve the broth also).

Vegetables

2 large zucchini, diced

6 large mushrooms, diced

1 red pepper, finely chopped

4 green onions chopped

1 can water chestnuts diced

Sesame oil

Add all the vegetables except your water chestnuts, to a skillet and add a generous amount of sesame oil, saute until soft.  Stir in your chicken, water chestnuts and a little of the broth if you like and heat through.  Adding some black pepper and more sesame oil as needed for flavor.  

Condiments

1/2 head green cabbage shredded

1/2 head purple cabbage shredded

4-6 carrots shredded

Sliced almonds

Sesame seeds (optional) 

Sliced green onions (optional)

Place your condiments in separate bowls on the table along with the sesame oil.  Serve up the chicken mixture in bowls and let each person personalize their dish by adding their preferred condiments.  Enjoy, this was a nice fresh, crisp, and fun dinner with great flavor.  

NOTE:  Wheat Free Soy Sauce it not considered Paleo, but in such a small amount and on rare occasion, I don't have a problem with it.  If you do, try Coconut Aminos, or just use broth. 

Sheilla