This is one of those dishes that I have been making for a long time but never watched or wrote down the damn measurements! Yesterday I finally wrote down all the measurements while I cooked and it turned out particularly good so I think I finally perfected it. Sooooo… Now I can post it on my blog. Woooooo.
I love looking at non-paleo recipes and converting them to paleo. I knew this one was going to be good as soon as I came up with the idea.
Chow mein recipes typically call for soy sauce (which often contains both soy and wheat – not paleo friendly) but thankfully there is coconut aminos! It is both gluten/soy free and is a great healthy alternative.
6 chicken thighs
4 tbsp organic butter + extra for frying chicken
1 bag broccoli slaw (340g – shredded broccoli, carrot and cabbage)
1/2 small white onion
2 garlic cloves
1/3 cup coconut aminos
2 tsp unpasteurized honey
Fry chicken thighs in butter until fully cooked. At the same time, fry chopped onion, minced garlic and broccoli slaw on low-medium with 4 tbsp butter. Check and stir often as it can burn easily.
Chop and set aside chicken once cooked. Once vegetables are getting soft, add coconut aminos, honey and chopped chicken to the pan and fry for roughly 5 more minutes. Garnish with chopped green onions!