If you’re looking for a fabulous weeknight dinner on Whole30, this is it!
For the sauce:
3 Tbsp hot sauce
1–½ tsp finely chopped garlic
3 Tbsp Coconut Aminos
6 Tbsp orange juice
3 Tbsp ketchup
3 Tbsp rice vinegar
3 tsp toasted sesame oil
For the stir fry:
1–½ pounds chicken breast, sliced into ¼ inch thick pieces (see how-to in the directions)
¼ tsp pepper
1 tsp salt
1 tsp smoked paprika
¾ tsp garlic powder
8 Tbsp olive oil, divided
10 ounces Broccolini, cut into 1–¼ inch pieces
1 yellow bell pepper, thinly sliced into strips, then cut in half (about 1–¼ inch long)
6 green onions, cut into 1-inch pieces
Handful of basil, cut into ribbons (more or less to taste)
3 Tbsp shallots, chopped
2 tsp arrowroot
2 tsp cold water
Finely chopped almonds, for garnish (optional)
Make the sauce:
In a medium bowl, combine all sauce ingredients and whisk to incorporate. Set aside.
Make the stir fry:
With a sharp knife, thinly slice the chicken breasts by placing the chicken breast on at cutting board with the skinniest part of the breast pointed away from you. Hold knife at a 45-degree angle and, starting at the top, slice into ¼ inch thick pieces.
Place the chicken breast in a bowl and add the salt, pepper, smoked paprika and garlic powder, tossing to coat well.
Cooking in two batches, use a large sauté pan over medium high heat and heat 2 Tbsp of olive oil. Place half the chicken in one layer in the pan as flat as possible. Cook until golden brown and crispy, about 3-4 minutes on the first side, and 1-½ minutes on the second side. Remove from pan and set aside. Add 2 more Tbsp olive oil and repeat for the second batch. Process. Keep in mind that the chicken may take less time to cook when the pan is already hot (cook for about 3 minutes on first side, 1 minute on second side). Reserving the fat in the pan, remove the chicken with a slotted spoon.
Add another Tbsp or so olive oil (enough to make 2 Tbsp fat total, combined with the reserved fat in the pan). Add the shallots and green onions, sprinkle with a pinch of salt, and cook for about 1 minute. Remove from pan.
Using the same pan, add 2 Tbsp olive oil, the Broccolini, and the peppers, and sprinkle with a pinch of salt. Cook until crispy and tender, about 3 to 3-½ minutes.
Meanwhile, make a slurry by combining the arrowroot and cold water. Set aside.
Add the sauce to the pan with the vegetables and reduce the heat to low. Add the arrowroot slurry and cook until sauce thickens, about 30 seconds. Add the chicken, onions, and shallots, stirring to combine and cooking for another 30 seconds to 1 minute.
Turn off heat, add the basil, and stir. Serve garnished with crushed almonds and more basil if desired.
Teri’s tip: This recipe is meant to be spicy, but you can adjust the spice level by reducing or increasing the amount of hot sauce.