Richmond BC, Canada #richmondartgallerybc
The Defined Dish is an amazing cookbook with lots of Whole30 recipes.
For the Stir-Fry
•2 lbs boneless, skinless, chicken thighs, trimmed and cut into 1-inch cubes
•1/2 teaspoon kosher salt
•freshly ground pepper
•2 tablespoons avacado oil
•1 tablespoon ghee
•1/2 medium white onion thinly sliced (1 cup)
•8 baby bella mushrooms stems removed and quartered
•2 small zucchini cut in half across the middle, then quartered lengthwise
•2 small carrots cut in half across the middle, then quartered lengthwise
•1 teaspoon roasted sesame seeds
For the Magic Mustard Sauce
•2 teaspoons mustard powder
•1/4 cup coconut aminos you can substitute soy sauce
•2 tablespoons tahini
•1 1/2 inch piece fresh ginger finely grated
•2 garlic cloves
•1 teaspoon fish sauce
Make the Magic Mustard Sauce
1.In a small bowl, whisk together the mustard powder and 2 tablespoons of warm water. Add the mixture to a food processor and combine with coconut aminos, tahini, ginger, garlic, and fish sauce. Blend until smooth. Set aside.
For the Stir Fry
1.Place the cubed chicken in a large bowl and toss with salt and pepper to evenly coat.
2.In a large wok or large skillet, heat the avocado oil over high heat until just smoking. Working in batches so you don’t crowd the pan, add the chicken in a single layer. Sear evenly on all sides, tossing occasionally until cooked through or no longer pink and golden brown on all edges about 7 minutes. Use as slotted spoon to transfer the cooked chicken to a plate. Repeat until all the chicken is cooked.
3.Add the ghee to the pan. When it melts, toss the onion, mushrooms, zucchini, and carrots. Cook, stirring occasionally, until vegetables are just cooked and slightly tender ( you don’t want them too soft- I like a little crunch to mine), about 4 minutes. Return the cooked chicken to the skillet and add the toasted sesame seeds. Cook, stirring, for 2 more minutes. Transfer the mixture to a plate and serve with the Magic Mustard Sauce.
