3-4cupscooked chickensliced 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!)
3tbspfriendly fat to cook individed (Avocado oil, ghee, butter, tallow, lard, or coconut oil are good choices)
2tbspalmond butterOr 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
½ - 1tspground ginger
FOR THE STIR FRY ::
½large onionsliced into strips
1small red peppersliced into strips
1lbfrozen broccoliOr 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 garnishoptional
GET THE RICE GOING ::
Put the bone broth, rice, and ghee in a pot with the lid on. Bring to a low simmer for 15 minutes while you prepare the rest of the meal. When the rice has simmered for 15 minutes and all the bone broth is absorbed, turn the heat off, keep the lid on, and let it rest about 5 minutes, or until you are ready to serve your meal.
PREPARE THE CHICKEN ::
Put the potato starch, ginger, and salt in a dish and whisk to combine. Toss the chicken in the starch mixture to coat. Heat a large skillet to medium-high heat, melt the ghee, and toss the chicken in. Cook the chicken until golden brown and crispy, stirring occasionally – about 5 minutes. You can prepare the sauce while the chicken cooks. When the chicken is done cooking, set it aside until the stir fry is done.
PREPARE THE SAUCE ::
While the chicken crisps up, put the sauce ingredients into a bowl and whisk to combine. Set aside until it is time to pour into the stir fry.
MAKE THE STIR FRY ::
Melt the ghee in the large skillet over medium-high heat. Toss all the veggies into the pan with a big pinch of sea salt and cook for 5 minutes until the onions are translucent and the veggies are tender/crisp. Add the crispy chicken and the sauce, stir to combine, and cook about 3 minutes until the sauce thickens (the starch on the chicken will thicken the sauce!). Sea salt and pepper the stir fry to your taste, and serve the stir fry over the bone broth rice. Garnish with green onions if you wish!
See above in blog post for Cauli Rice or veggie noodle options if you are grain free!