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Prep time: 10 minutes Cooking time: 4 hours, 20 minutes Serves: 6 This recipe is from the cookbook Against All Grain by Danielle Walker and is a healthy version of the classic Chinese dish. Slow cooking the chicken makes it moist and full of flavor. It is a fairly quick and easy recipe, although cutting the fat from the chicken thighs can be labor intensive. You can serve it over cauliflower rice or a brown rice. Last week when I made it, I served it over a sprouted organic brown, red, and black rice mixture that I found at Trader Joe's. This rice is nutrient-dense and a super yummy option.  Ingredients:
Preparation:
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Prep time: 20 minutes + 6 hours marinating time Cook time: 20 minutes Serves: 4
 This is what the meat looks like when marinating. Ingredients: MEAT:
3. Place 2 teaspoons of the sesame oil in a deep sauté pan or wok and heat over medium-high heat. Pat the marinated beef dry with paper towels. Add it to the pan and cook for 5 minutes, until browned. Remove from the pan, drain the liquid, and set aside.
4. Add the remaining sesame oil to the pan, and heat on medium high. Add the onion, garlic, and ginger and cook for 5 minutes, stirring frequently. 5. Add the honey, vinegar, coconut aminos, red pepper flakes, and the remaining ½ teaspoon of salt. Bring to a boil. Reduce the heat to a simmer, then add the mushrooms, spinach, and carrots. Cook for 3 to 5 minutes until the vegetables are soft. Toss in the zucchini noodles and cook them for 5 minutes until soft. 6. Serve garnished with sesame seeds. Savor every bite! |
