20 Minute Ginger Almond Crispy Chicken Stir Fry with Bone Broth Rice :: Nut Free Options and Rice Alternatives Included! - Raising Generation Nourished

raisinggenerationnourished.com

Angela Bull

subheading: FOR THE BONE BROTH RICE ::

2 cups bone broth

1 cup organic long grain white rice

2 tbsp ghee or butter, olive oil, or avocado oil

Sea salt/pepper to taste

subheading: FOR THE CHICKEN ::

¼ cup potato starch or arrowroot, or tapioca flour

1 tsp ground ginger divided

½ tsp sea salt

3 to 4 cups cooked chicken sliced into strips or cubes (You could use raw chicken - the cook time will be a bit longer however. I used leftover chicken from my Instant Potted chicken from the weekend - slow cooker chicken works too!)

3 tbsp friendly fat to cook in divided (Avocado oil, ghee, butter, tallow, lard, or coconut oil are good choices)

subheading: FOR THE SAUCE ::

¼ cup coconut aminos

4 large cloves of garlic minced

2 tbsp white wine vinegar

2 tbsp almond butter Or cashew butter. If you are nut free use sunflower seed butter. If you can’t have seeds or nuts, I would use a tablespoon or so of ghee for the nutty richness

2 tsp raw honey

½ to 1 tsp ground ginger

subheading: FOR THE STIR FRY ::

½ large onion sliced into strips

8 oz mushrooms sliced

1 small red pepper sliced into strips

1 lb frozen broccoli Or 1 head of fresh broccoli florets. I get the big bag of frozen organic broccoli at Costco

Sea salt/pepper to taste

Green onions to garnish optional

Directions at raisinggenerationnourished.com

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