Ginger Citrus Skillet Chicken

Stir fries are a quick and easy way to get some protein and a bunch of vegetables all at once.  Almost every stir fry I’ve ever tried has had soy sauce in it.  But not this one.  The citrus and ginger based sauce is light and refreshing.  This stir fry is a a bit different from what we’re used to, but we both really enjoyed it!

Ginger Citrus Skillet Chicken

from Everyday Paleo by Sarah Fragoso

Ingredients:

• 4 tablespoons coconut oil
• 2 lbs boneless, skinless chicken thighs, cut into bite-size pieces (I substituted chicken breasts)
• 1/2 cup cremini mushrooms, sliced
• 1 red bell pepper, thinly sliced (Mine was orange)
• 4 green onions, diced
• 1/4 cup chicken broth
• 1/2 teaspoon fresh ginger, grated
• Juice from 1 medium orange
• 1 tablespoon dried basil
• 1/2 jalapeno minced (optional)
• Black pepper to taste
• 1 bunch kale, chopped with tough stems removed
• 1/4 cup sliced almonds (I used slivered almonds)

In a large skillet, heat 2 tablespoons of the coconut oil and saute the chicken for 5-7 minutes.  To the chicken, add the sliced mushrooms, red pepper, and onions, and saute another 2 minutes.  Add the remaining ingredients except for the kale and almonds, stir well, bring to a simmer, and cook for another 2 minutes.  Remove all ingredients from the pan and set aside.  In the same pan, add the remaining 2 tablespoons coconut oil and the kale.  Saute the kale until tender, about 4 minutes.  Serve the chicken on top of the kale, and add a sprinkle of the sliced almonds on top.