Monday, January 27, 2014
Caramelized Ginger Chicken and Sauteed Greens
Before going on autoimmune paleo we used to sometimes go to a Vietnamese restaurant called Blue Hen in Eagle Rock, Los Angeles to eat yummy gluten free foods like pho and caramelized ginger chicken with greens. I am not going to attempt making pho on AIP (or wait...) but I did make a version of the ginger chicken (without the sugar!). This might be our new favorite food.
Sugar Free Caramelized Ginger Chicken and Sauteed Greens
Paleo, AIP, low-FODMAP friendly
4 chicken thighs
an inch piece of fresh ginger (or more to taste)
garlic (leave out if FODMAP's bother you)
1/2 tbsp balsamic vinegar
1 tsp (or more to taste) maple syrup, grade B (optional)
1 tbsp coconut aminos
1 tbsp sugar free fish sauce like Red Boat (optional)
1. Chop ginger in sticks and garlic in thick slices and sautee them lightly in coconut oil. Lift them out but leave the oil that now has the flavors of the ginger and garlic.
2. Salt the chicken thighs lightly and add them to the pan, the nicer side down first. Cook on medium until the chicken has gotten some brown color and turn. Continue cooking until chicken is almost done.
3. Add ginger and garlic back to the pan on the chickens and drizzle the balsamic vinegar, coconut aminos on top as well. Cover and simmer on low until chicken is cooked. If needed, add a little bit of water to avoid them from drying.
4. Just before removing from the stove, drizzle the maple syrup (optional) and toss the chickens in it to caramelize them. The balsamic vinegar has caramelized the chickens slightly too so this is an optional step you can leave out if you want to avoid maple syrup.
5. Sautee bok choy (low-FODMAP!) in coconut oil or home made broth (or little bit of both) and add salt and fish sauce to taste.
This recipe has been published in Phoenix Helix AIP recipe Roundtable