Low Carb Honey Garlic Chicken Stir Fry w Lemon Parsley Rice
How to Make It
Step
Recipe Steps steps 6 1 h 5 min
Step 1
In a small pot, combine the beef broth, soy sauce, lemon juice, honey, ground ginger, minced garlic, liquid stevia, sesame seeds, chopped green onion, and paleo flour. Whisk the ingredients together until the flour dissolves, and heat the liquid over low heat. When the pot reaches a simmer, add the butter to the sauce. Reduce the heat until the sauce is bubbling and the butter melts. Stir the sauce and allow it to reduce until it is thickened.
Step 2
Set the sauce aside to cool for the remainder of the recipe. Cut chicken breast into 1-bite or 2-bite pieces – about 4 pieces per serving. Add the chicken bites to a mixing bowl and toss them with salt, pepper, onion powder, and olive oil. Meanwhile, heat a non-stick pan over medium-high heat on the stove. Once the pan is hot, pour the seasoned chicken into the pan.
Step 3
Cook the chicken bites until they’re cooked through and golden brown on all sides. Once the chicken is cooked, add the hot pieces to a larger, clean mixing bowl. Pour the thickened sauce from Step 1 over the chicken, and fold the chicken over in the sauce until it’s all coated. Allow the honey garlic chicken to cool for a few more minutes as the sauce re-thickens while you make the remainder of the meal.
Step 4
Chop the broccoli florets and walnuts, and add them together. Heat the avocado oil in the pan you used to cook the chicken and add the broccoli and walnuts to the hot oil. Season the ingredients with salt, and stir continuously over high heat as the broccoli and walnuts fry in the oil. Cook the ingredients until the walnuts are toasted and parts of the broccoli have charred. Then, add the broccoli and walnuts to the bowl of honey garlic chicken. Stir to combine.
Step 5
Return that same pan once more to your stove. Heat it over medium-high heat, and add cauliflower rice to the hot pan. Season the rice with salt, pepper, parsley, and rice vinegar, and occasionally stir the pan until the cauliflower rice turns golden. With the heat still high, squeeze fresh lemon juice into the pan. When the lemon juice finishes infusing the rice, reduce the heat.
Step 6
Add the final amount of butter to the cauliflower rice. Stir the rice until it’s coated in melted butter. Let the buttered rice cook over medium heat until it fries lightly. For serving, fill a plate with about 4 ounces of rice. Add 4-5 pieces of chicken with broccoli, walnut, and honey garlic sauce over the rice. For garnishes, extra sesame seeds or chopped green onion are suggested.
Ingredients
- Beef broth – 0.5 cup
- Sauce Soy – 0.5 tbsp
- Lemon juice – 0.5 tsp
- Honey – 0.5 tsp
- Ginger – 0.25 tsp
- Garlic – 1 tsp, chopped
- Liquid Stevia – 10 drops
- Sesame seeds – 1 tsp, whole pieces
- Scallions – 1 tbsp, chopped
- Paleo Baking Flour – 1 tsp
- Butter, unsalted – 0.5 tbsp
- Chicken Breast Boneless Skinless Raw – 12 oz
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Olive Or Extra Virgin Olive Oil – 1 tsp
- Broccoli Frozen Unprepared – 8 oz
- Walnuts – 2 oz
- Avocado oil – 1 tsp
- Salt – 0.25 tsp
- Cauliflower rice – 20 oz
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Parsley, dried – 2 tsp
- Mirin – 1 tsp
- Lemon juice – 0.5 tsp
- Butter, unsalted – 0.5 tbsp