Orange Beef (Paleo, Whole30, AIP)

This orange beef is a flavor-packed meal that’s a healthier version of a classic. It’s paleo, whole30, and easy to make AIP.

orange beef

What is Orange Beef?

Orange beef is a delicious recipe that’s somewhat of a Chinese takeout classic. It’s traditionally made with steak, soy sauce, orange juice, sugar, garlic, and ginger for a sweet and savory beef dish.

It’s not as popular as orange chicken, but it should be! I was recently reminded of this meal when at a Chinese restaurant with my husband in Colorado and immediately thought that I had to recreate it to be paleo. This recipe is gluten and soy-free and can easily be made whole30 as well! It tastes great topped with green onion and paired with cauliflower rice.

orange beef

 

How to Make Orange Beef

  • Slice the flank steak into thin slices and coat with arrowroot starch.
  • Heat avocado oil in a pan and cook the flank steak for 2-3 minutes on each side. Set aside.
  • Add garlic and ginger to the pan and saute until fragrant.
  • Add coconut aminos, orange juice, coconut sugar, and orange zest to the pan and stir well to combine. Allow thickening over 2-3 minutes.
  • Add the steak back to the pan and stir to coat in the sauce for 1-2 minutes.
  • Serve topped with green onion.

The Ingredient’s for Orange Beef

Flank steak

I find flank steak to be the best cut of beef to use in dishes like this. Sirloin steak would be another good option.

Arrowroot starch

Arrowroot is a swap for corn starch and helps to make the beef a bit crispy and thicken the sauce. I wouldn’t recommend swapping for tapioca starch.

Garlic & ginger

Fresh garlic and ginger add a bit of spice to this dish to up the savory factor.

Orange juice

I love using fresh orange juice along with the orange zest to freshen up the dish.

Coconut sugar

This adds an extra layer of sweetness, but you can easily omit it if you’re on a whole30.

 

orange beef

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Orange Beef (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 3 servings 1x

Description

This orange beef is a flavor-packed meal that’s a healthier version of a classic. It’s paleo, whole30, and easy to make AIP.


Scale

Ingredients

  • 1 lb flank steak
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp arrowroot starch
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 thumb ginger, grated and minced
  • 3 tbsp coconut aminos
  • 2 tsp apple cider vinegar
  • 1/4 cup fresh orange juice
  • 1 tbsp coconut sugar (omit for whole30)
  • 2 tsp orange zest
  • 1 tbsp green onion, sliced

Instructions

  1. Season the flank steak well with salt and pepper and slice thin slices against the grain.
  2. Add to a bowl and thoroughly coat with arrowroot starch.
  3. Heat avocado oil in a pan and cook the flank steak for 2-3 minutes on each side. Set aside.
  4. Add garlic and ginger to the pan and saute until fragrant.
  5. Add coconut aminos, apple cider vinegar, orange juice, coconut sugar, and orange zest to the pan and stir well to combine. Allow thickening over 2-3 minutes.
  6. Add the steak back to the pan and stir to coat in the sauce for 1-2 minutes.
  7. Serve topped with sliced green onion and additional orange zest.


Notes

All nutrition facts are estimations and will vary.

  • Category: main dishes
  • Method: stove top
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 serving
  • Calories: 349
  • Fat: 17g
  • Carbohydrates: 13.2g
  • Fiber: 0.5g
  • Protein: 34.1g

Keywords: orange beef

orange beef

Carne Asada (Paleo, Whole30, AIP)

This carne asada is a flavorful recipe to grill during the summer! It’s perfect for making tacos, fries, or eating in a burrito bowl.

carne asada

What is carne asada?

Carne asada is a traditional Latin American grilled beef that’s marinated in fresh citrus, garlic, jalapeno, cilantro, and vinegar, and it tastes amazing. It has a slight hint of sweetness and citrus, some spice, and is perfect for making tacos and serving for the summer.

Carne asada is generally made with white vinegar and vegetable oil, but this version is going to be paleo, whole30, and easily adaptable for AIP. Yes, you can easily make it nightshade free by omitting the jalapeno and it will still taste just as amazing!

How to make carne asada

  • Combine the orange juice, lime juice, apple cider vinegar, avocado oil, garlic, herbs, and spices and mix well.
  • Add the marinade to a large bag and add the flank steak, making sure that the steak is fully covered in the marinade.
  • Place in the fridge for at least 2-3 hours.
  • Remove and allow to come to room temperature before grilling for 6-8 minutes on each side. The internal temperature should read 145-155F for a medium steak.
  • Remove from the grill and allow to rest for 10 minutes before slicing very thin.
  • Serve over burrito bowls or tacos.

carne asada

What to serve with carne asada

Carne asada pairs well with red onion, avocado, and lots of cilantro! It makes perfect taco meat paired with these ingredients, and can also be used to make burrito bowls. You can even top some sweet potato fries off with carne asada for carne asada fries!

carne asada

The Ingredients for the carne asada

Orange juice & lime juice

These add a great citrus flavor and acid while still being just barely sweet!

Apple cider vinegar

This adds more acid to the dish and replaces the white vinegar.

Avocado oil

This is the oil used to cook the steak, and in the marinade.

Cilantro

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Carne Asada (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 5-6 servings 1x

Description

This carne asada is the perfect summertime grilling recipe!


Scale

Ingredients

  • 1/2 cup orange juice
  • 1/4 cup lime juice (about 2 limes)
  • 1 tbsp apple cider vinegar
  • 1/4 cup avocado oil
  • Optional- 1 jalapeno, diced (omit for AIP)
  • 3 cloves garlic, smashed
  • 1 tbsp fresh cilantro, chopped
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 1.5 lb flank steak

To serve

  • Avocado
  • Red onion
  • Cilantro
  • Cauliflower rice for burrito bowls
  • Tortillas (for non-whole30 )

Instructions

  1. Combine the orange juice, lime juice, apple cider vinegar, avocado oil, garlic, herbs, and spices and mix well to combine.
  2. Add the marinade to a large bag and add the flank steak, making sure that the steak is fully covered in the marinade.
  3. Place in the fridge for at least 2-3 hours.
  4. Remove and allow to come to room temperature.
  5. Prepare the grill (or grill pan) by setting to medium-high heat. Coat lightly with avocado oil.
  6. Once the grill is hot, add the flank steak to the grill and grill for about 5-8 minutes on each side. The internal temperature should read 145-155F for a medium steak.
  7. Remove from the grill and allow to rest for 10 minutes before slicing very thin.
  8. Serve over burrito bowls for whole30 or grain free tacos with red onion, avocado, and extra cilantro.

Notes

All nutrition facts are estimations and will vary. Nutrition facts do not include optional/’to serve’ ingredients.

  • Category: Main Dish
  • Method: Grill

Nutrition

  • Serving Size: 1 serving
  • Calories: 251
  • Fat: 14.8g
  • Carbohydrates: 3.8g
  • Fiber: 0.2g
  • Protein: 24.6g

carne asada

Zucchini Ravioli (Paleo, Keto, Vegan)

This zucchini ravioli is a grain and dairy-free alternative to this pasta classic! It’s made with zucchini pasta, a cauliflower “cheese” filling, and is paleo, keto, AIP, and vegan-friendly.

zucchini ravioli

Ravioli is one of those things that’s really hard to find substitutes for! How do you really replace pasta? Zucchini has become a popular swap for pasta, and it’s the perfect base for a grain free ravioli!

Not only does is ravioli gluten and grain free, but it’s also dairy free and made with homemade cauliflower cheese. Perfect for those who are paleo, vegan, keto, and more!

 

How to Make Zucchini Ravioli

  • If making the cauliflower cheese, start by steaming the cauliflower. Drain the excess water and set aside.
  • Saute the spinach until wilted and set aside.
  • Use a food processor to blend the cauliflower with the nutritional yeast, olive oil, and apple cider vinegar. Remove from the food processor and stir in the spinach. Set aside
  • Use a mandolin slicer to thinly slice the zucchini. Allow to sit out for 5 minutes or so. Dab with a paper towel to draw out some excess water.
  • Begin assembling the ravioli by layering two slices or zucchini vertically and two horizontally in a plus sign formation. Add a large spoonful of the cauliflower “cheese”.

zucchini ravioli

  •  Carefully fold the zucchini to secure the ravioli and place in a baking dish with the folded side down. Repeat until the baking dish is full.
  • Top with sauce of choice and bake in the preheated oven.
  • Remove from the oven and top with sliced basil. Serve with a knife and fork.

How to Make Zucchini Ravioli Vegan & Keto-friendly

Use homemade cauliflower “cheese” to keep it vegan, paleo and AIP

Can’t tolerate dairy or cashew cheese? Cauliflower “cheese” to the rescue!

Use ricotta of your choice for keto (if tolerated) 

If you tolerate cheese and want to up the fat of this meal, use a ricotta cheese of your choice. But the cauliflower “cheese” is a still a yummy dairy-free alternative.

 

zucchini ravioli

The Ingredients For the Zucchini Ravioli

Zucchini

I used two medium zucchinis, but the amount you use may vary.

Compliant marinara sauce 

Use a sugar-free sauce for paleo or keto, and nomato sauce for AIP.

Cauliflower, spinach, nutritional yeast, olive oil, and apple cider vinegar

These are the ingredients for the cauliflower “cheese”. You can use another compliant ricotta of your choice if tolerated!

The tools for this recipe

Food processor

I use a standard food processor that I got on Amazon and highly recommend getting one if you don’t have one!

Mandolin slicer or peeler

A mandolin slicer really ensures that you have even slices of zucchini.

 

zucchini ravioli

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Zucchini Ravioli (Paleo, Keto, Vegan)


  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 3 servings 1x

Description

This zucchini ravioli is a grain and dairy-free alternative to this pasta classic! It’s made with zucchini pasta, a cauliflower “cheese” filling, and is paleo, keto, AIP, and vegan-friendly.


Scale

Ingredients

For the cauliflower “cheese”

  • 2 cups cauliflower, steamed
  • 3 tbsp olive oil (divided)
  • 2 tsp apple cider vinegar
  • 2 tbsp + 2 tsp nutritional yeast
  • 1/2 tsp sea salt
  • 2 cloves garlic, minced
  • 1 cup spinach, chopped

For the ravioli

  • 2 medium zucchini’s
  • 1 1/2 cup compliant marinara sauce (use nomato sauce for AIP)
  • 1 tbsp fresh basil, chopped

Instructions

For the cauliflower cheese

  1. Using a nut milk bag or paper towel, lightly strain the cauliflower to draw out some (but not all) of the excess water.
  2. Add the cauliflower to a food processor and blend with 2 tbsp of olive oil, apple cider vinegar, salt, and nutritional yeast. Blend until smooth and set aside.
  3. Using a small saute pan, heat 1 tbsp of olive oil on low heat.
  4. Saute the garlic for 2-3 minutes or until fragrant. Add the spinach and allow to wilt over 1-2 minutes. Remove from the heat.
  5. Stir the spinach and garlic into the cauliflower mixture and set aside.

For the zucchini ravioli

  1. Preheat the oven to 375 F and set aside a large baking dish.
  2. Wash the zucchini and slice off the ends. Use a mandolin slicer or peeler to slice into thin slices. Allow to sit for 5 minutes and dab with a paper towel to remove some excess water.
  3. Begin assembling the ravioli by layering two slices or zucchini vertically and two horizontally in a plus sign formation. Add a large spoonful of the cauliflower “cheese”.
  4. Carefully fold the zucchini to secure the ravioli and place in a baking dish with the folded side down. Repeat until the baking dish is full. You should have about six large raviolis.
  5. Top with sauce of choice and bake in the preheated oven for 18-20 minutes.
  6. Remove from the oven and top with sliced basil. Serve with a knife and fork.

Notes

All nutritional facts are estimates and will vary.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Nutrition

  • Serving Size: 2 raviolis
  • Calories: 218
  • Fat: 15.9g
  • Carbohydrates: 15.9g
  • Fiber: 5.3g
  • Protein: 6g

Keywords: zucchini ravioli, ravioli, vegan, paleo, keto

Zucchini Ravioli

7 Day AIP Meal Plan

Disclaimer: I am not a doctor and this is not intended to diagnose or treat disease. This is purely informational. All diet changes should be discussed with a doctor. 

This easy 7 day AIP meal plan will make meal planning easy! Simply prepare a few dishes from easy ingredients for a successful week!

7 day AIP meal plan

When I first started transitioning my diet, I also picked up meal prepping. Essentially, I would spend a few hours in the kitchen on Sunday (and usually 1-2 again during the middle of the week) to make sure I had healthy food prepped and ready to go for the week. Not only does meal prep save the time of having to prep, chop and do dishes every single day, but it makes it so much easier to eat a nourishing, healing diet!

Staying prepared is one of the easiest ways to set yourself up for success and feel amazing! However, it can take a bit of guesswork in the beginning. That’s why I wanted to put together this 7 day AIP meal plan to help if you’re just getting started or need a meal prep!

Meal Prep Tips & Tricks

Take a few hours on the weekend to prep meals

I love to take a few hours on Sunday, and maybe 1-2 hours during the middle of the week to batch cook. Not only do I go into the week feeling prepared, but I save hours in the kitchen throughout the week by doing it all at once!

This takes time to get used to, but I promise, it’s a huge time saver!

The freezer is your friend!

Don’t want to eat the same meals throughout the week? Throw some of your meal prep into the freezer so you can easily rotate different foods in and out of your diet.

The Breakfast Recipes

The Main Dishes

 

The Sides & Optional Snacks

7 Day AIP Meal Plan 

Monday

Tuesday

Wednesday

Thursday

Friday 

Saturday

Sunday

 

Shopping list

Proteins

  • 2 lb ground chicken
  • 1 lb chicken breast
  • 3 lb ground beef
  • Sardines
  • Tuna

Vegetables 

  • 1 head Garlic
  • Fresh ginger
  • 4 sweet potatoes
  • 1 bag spinach
  • 1 bunch kale
  • 1 head butter lettuce
  • 2 red onions
  • Onion
  • Celery
  • 1 Zucchini
  • 1 container of mushrooms
  • 1 package cauliflower rice (or whole head of cauliflower)
  • 1 head cabbage
  • 1 head broccoli
  • 1 bunch radishes
  • Shredded carrots
  • Parsley
  • Green onion
  • Cilantro
  • 3 Limes

Fruit

  • 3 avocados
  • 2 apples
  • More fresh fruit of choice

Pantry staples 

  • Beef broth
  • Coconut aminos
  • Arrowroot starch
  • Coconut flour
  • Coconut milk
  • Shredded coconut
  • Collagen
  • Apple cider vinegar
  • Salt
  • Garlic powder
  • Onion powder
  • Cinnamon
  • Rosemary
  • Sage
  • Turmeric
  • Coconut oil
  • Avocado oil

Want more? Check out my 30 Day AIP Diet Plan & Guide

I’ve done all of the hard work for you in the 30 Day Autoimmune Protocol Makeover Diet Plan & Guide! It contains 30 days worth of meal plans and lifestyle challenges along with recipes, shopping lists, meal prep guides, and everything you need to rock a healing diet. Get your copy in either e-book form or spiral bound here! 

This post was originally published in June 2016 and edited in July 2019.

Garlic Balsamic Steak Bites & Asparagus (paleo, whole30, AIP)

These garlic balsamic steak bites are an easy and delicious way to enjoy steak. Serve them as an appetizer, or make it a one-pan meal with asparagus or a vegetable of choice.

Garlic Steak Bites

There’s nothing quite like a juicy steak! I was always under the impression that steak was hard to cook, and only seasoned pros could make a good steak. Not only is that not the case, but there are ways to make it easier if you’re intimidated.

These garlic balsamic steak bites are a great way to cook steak quickly and still have it taste amazing!

 

How to make this Garlic Balsamic Steak Bites w/ Asparagus Skillet

  • Slice the asparagus and cook in a pan with lemon juice until tender. Set aside.
  • Slice the steak into bites and season well with salt and pepper.
  • Add the avocado oil, balsamic vinegar, coconut aminos, garlic, and thyme to a bowl and add the steak. Allow marinating for 15-20 minutes. Alternatively, you can marinate overnight.
  • Heat oil in the pan and cook the steak for 3-5 minutes or until the steak has browned.
  • Add the asparagus back to the pan and serve!

 

Garlic Steak Bites

What kind of steak should you use for steak bites?

Sirloin steak is the best steak for this type of recipe! However, you can also use something like a ribeye or NY strip.

 

Tips & tricks for great steak bites

Make sure that the steak doesn’t go into the pan cold.

This is one mistake that can really leave you with a subpar steak. Leave the steak on the counter for 10-15 minutes to make sure it’s not too cold before you start to cook it.

Remove any gristle from the steak. 

This will keep you from having chewy steak bites!

 

How To Serve The Steak Bites

This recipe is for a one pan meal that pairs it with asparagus. You can round out the meal even more by adding some roasted or mashed sweet potato, or another vegetable of your choice.

If you’re wanting to just serve these by themselves at a gathering or buffet style meal, you can easily serve them with toothpicks and pair them with a variety of foods! They’re really versatile and pair well with a lot of different options.

 Garlic Steak Bites with tooth pick

The Ingredients For the Garlic Balsamic Steak Bites & Asparagus

Asparagus

Adding asparagus makes this a yummy one pan meal! You can either use another green vegetable like broccoli, or you can easily just omit the vegetables and just make steak bites.

Sirloin Steak

Ribeye or NY strip steak also works.

Garlic

You’ll for sure want to use fresh garlic rather than garlic powder.

Avocado oil & ghee

If you don’t eat ghee, you can either use butter if you tolerate dairy or just use avocado oil to keep it AIP.

Balsamic vinegar & coconut aminos

Coconut aminos is a soy sauce substitute that adds more flavor to the dish.

 

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Garlic Balsamic Steak Bites & Asparagus


  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

These garlic balsamic steak bites are an easy and delicious way to enjoy steak. Serve them as an appetizer, or make it a one-pan meal with asparagus or a vegetable of choice.


Scale

Ingredients

For the asparagus

  • 1 tbsp avocado oil
  • 1 bunch asparagus
  • 1/2 tsp sea salt
  • Juice of half a lemon

For the steak bites

  • 1 1/2 lb sirloin steak
  • 1 tsp salt
  • 1/3 tsp black pepper (omit for AIP)
  • 1 tsp dried thyme
  • 3 tbsp avocado oil (divided)
  • 4 cloves garlic, minced
  • 2 tbsp balsamic vinegar
  • 2 tsp coconut aminos
  • 1 tbsp parsley, chopped

Instructions

  1. Start by preparing the asparagus by using a large skillet to heat the avocado oil on medium heat.
  2. Slice the thick white ends off of the bottom of the asparagus and slice in half again.
  3. Add the asparagus to the pan along with the salt and lemon juice and cook for 5-6 minutes or until the asparagus is slightly tender. Set aside and lightly clean the pan.
  4. Cut the steak into bite-sized pieces, removing and gristle and season with salt and pepper.
  5. Prepare the marinade by mixing 2 tbsp of avocado oil, balsamic vinegar, coconut aminos, thyme, and garlic. Allow marinating on the counter for 15-20 minutes. Alternatively, you can marinate the steak overnight in the fridge.
  6. Using the same skillet, heat 1 tbsp of avocado oil over medium heat.
  7. Once the pan is hot, add the steak and cook for 3-5 minutes or until the outside has browned. The internal temperature should be 145 F for medium-rare or 160 F for medium.
  8. Move the steak to one side of the pan and add the asparagus to the other side and lightly reheat for a minute.
  9. Top steak with parsley and serve.

  • Category: one pot meals
  • Method: stove top
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 352
  • Fat: 20.3g
  • Carbohydrates: 5.3g
  • Fiber: 0.9g
  • Protein: 39.1g

Keywords: steak bites, asparagus, one pan

 

Garlic Steak Bites

Moo Goo Gai Pan | Chinese Mushroom Chicken Stir Fry (Paleo, Whole30)

This Moo Goo Gai Pan is an authentic Chinese Mushroom Chicken made healthier! It’s paleo, whole30 compliant, and can be made AIP friendly.

moo goo gai pan

What is Moo Goo Gai Pan?

Moo goo gai pan is essentially a Chinese mushroom & chicken dish that’s made with other vegetables like snow peas, carrots, and water chestnuts. It has a rich sauce made with broth and soy sauce to make an all-around hearty dish that’s still easy to prepare.

This version of moo goo gai pan is paleo, whole30, and AIP compliant while still being true to the original dish, simple, and yummy!

How to Make Moo Goo Gai Pan

  • Slice the chicken into small bite-sized pieces and season well.
  • Combine the marinade and whisk well. Stir to coat and place in the fridge for 15-20 minutes.
  • Cook the vegetables until tender and set aside.
  • Remove the chicken from the fridge and drain any excess liquid.
  • Cook the chicken in the pan along with the ginger and garlic.
  • Combine the broth, coconut aminos, coconut sugar, and arrowroot starch in a bowl and whisk well.
  • Add the vegetables back to the pan with the chicken and pour in the sauce. Stir to combine and reheat.
  • Remove from heat and serve warm.

moo goo gai pan

The Ingredients for the Moo Goo Gai Pan

Chicken breast 

You can also use chicken thigh. You’ll want to slice the chicken into thin, bite-sized pieces to keep it true to how this dish is usually prepared.

Carrots & Mushrooms

Mushrooms are the star of the show in this stir fry.

Snow peas

Snow snap peas are so delicious in stir fries! This veggie is whole30 and paleo, but not compliant on the elimination phase of AIP. If you are following AIP and have not reintroduced snap peas, simply leave them out or swap it for something like asparagus or broccoli.

Water chestnuts

Water chestnuts add a nice crunch to any stir fry! I haven’t been able to find any without citric acid, so it’s best avoided if in the elimination phase of AIP.

Coconut aminos 

This is the soy sauce alternative for the dish.

Chicken broth 

This gives more body to the sauce.

Arrowroot starch

This is the corn starch alternative that helps thicken the sauce.

moo goo gai pan

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Moo Goo Gai Pan | Chinese Mushroom Chicken (Paleo, Whole30)


  • Author: Michelle
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

This Moo Goo Gai Pan is an authentic Chinese Mushroom Chicken made healthier! It’s paleo, whole30 compliant, and can be made AIP friendly.


Scale

Ingredients

For the marinade

  • 1 tbsp coconut aminos
  • 2 tsp arrowroot starch
  • 2 tsp apple cider vinegar
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)

For the stir fry

  • 1 lb chicken breast, sliced into thin bite-sized pieces
  • 2 tbsp avocado oil, divided
  • 3/4 cup carrot, thinly sliced
  • 2 cups mushrooms, sliced
  • 1 cup snow peas (see notes for AIP)
  • 1/4 cup water chestnuts (see notes for AIP)
  • 1/4 cup bamboo shoots
  • 2 cloves garlic, minced
  • 1 thumb ginger, minced
  • 1/3 cup chicken broth
  • 1/4 cup coconut aminos
  • 2 tsp coconut sugar (omit for whole30)
  • 1 tbsp arrowroot starch

Instructions

  1. Whisk together the ingredients for the marinade in a medium bowl.
  2. Add the chicken and toss to coat in the marinade. Allow to sit in the fridge for 15-20 minutes.
  3. While the chicken is marinating, prepare the vegetables by heating the avocado oil in a large pan and cook the carrots until tender for 3-4 minutes. Add the mushrooms and cook for another 2-3 minutes until slightly tender. Add the snow peas, water chestnuts and bamboo shoots and cook for another 2-3 minutes to soften. Remove from the pan and aside.
  4. Remove the chicken from the fridge. Add more oil to the pan if needed and set to medium-high heat. Add the chicken and cook for 3-4 minutes or until temperature reads 165 F. Add the ginger and garlic and cook for another minute. Remove the pan from the heat.
  5. Combine the broth, coconut aminos, coconut sugar, and 1 tbsp of arrowroot starch in a bowl and whisk well.
  6. Add the vegetables back to the pan with the chicken and pour in the sauce. Stir to combine and reheat for 2-3 minutes as the sauce reduces. Add more salt to taste as needed.
  7. Remove from heat and serve warm.

Notes

For AIP, omit the water chestnuts and swap the snow peas for broccoli or asparagus.

All nutrition facts are estimates and will vary.

  • Category: one pot meals
  • Method: stove top
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 serving
  • Calories: 422
  • Fat: 10.8g
  • Carbohydrates: 42.3g
  • Fiber: 14.2g
  • Protein: 40.8g

Keywords: mushroom chicken, stir fry, moo goo gai pan

moo goo gai pan