My family loves chinese buffets. Okay, I wouldn’t say we LOVE them, but we definitely do the “this is bad, but do you guys want to go to the Chinese buffet” exercise and no one refuses the request. Usually, it happens when my mom, my sister & I are out for a day of shopping. You’re almost guaranteed to find us at a Chinese buffet or HuHot at some point during the outing.
Now if you’ve been following me for a while, you know I’m all about balance. I’m not going to go overboard and say that Chinese buffets are strictly off-limits due to their unhealthy nature, but rather that they’re simply reserved for a once-in-while treat.
For anyone who has ever struggled with eating, buffets can be tough. They’re a place where emotional eating often kicks in and all food-consciousness goes out the window. It’s almost like sensory overload in that I always find myself saying, “well I never do this, so I’m going to get a second plate” and I before long I’ve found myself completely over-indulging. Sound familiar?
Another beef (pun slightly intended) with Chinese food is it, without fail, I’m almost always hungry a few hours later. But one of the great things about some of the healthier Chinese options is that it they are LOADED with meats & veggies. Many of Chinese food negatives are well-documented: the sauces, and many dishes in general, are full of sugar, soy & other additives. So even though you’re taking in some good, you’re also taking in a whole lotta bad.
But good news! With a little bit of thought and some creativity in the kitchen, it’s completely possible to put together a satisfying Chinese dish that both knocks out your cravings and is packed with nutrients as well. Enter: Paleo Stir-fry. This stir fry is delicious and won’t leave your body starvin’ for the good stuff.
- 1 lb chicken breasts
- 1/2 c sliced carrots
- 1 c snap peas
- 16 oz bag of frozen broccoli (or fresh)
- 1 red pepper sliced
- 1/3 C coconut aminos (or soy sauce)
- 3 tbsp honey
- 3 tbsp rice wine vinegar
- 1 1/2 tbsp sesame oil
- 1 1/2 tsp fish sauce
- 3/4 c chicken broth
- 1 tsp ginger
- 1 tbsp garlic powder
- 1/3 tbsp water
- 1 1/2 tsp tapioca starch or arrow root powder
- Optional: Sesame Seeds & Green Onions for garnish
- Preheat oven to 400 Degress
- Dice Chicken into 1 inch cubes. Slice carrots & red pepper. Place all vegetables & chicken onto a baking sheet. Make sure the sheet is big enough that the ingredients are layed in a single layer.
- In a medium saucepan, combine all of the ingredients with the exception of the water & tapioca starch. Whisk all of the ingredients together over medium-high heat & bring to a boil.
- While you are waiting on the sauce to boil, combine the water & tapioca starch. When the sauce reaches a boil, reduce heat to low. While the sauce is simmering, slowly whisk in the water mixture and continue to add until your sauce reaches the desired thickeness. Sauce will continue to thicken when removed from heat.
- Pour 1/3 of the Sauce mixture onto the baking sheet of chicken & veggies. Stir to combine. Set remaining sauce aside.
- Cook at 400 degress for 20-25 minutes.
- Remove from oven, Pour remaining sauce over the pan, or allow individuals to top remaining sauce onto their own dish. Serve over cauliflower rice. Garnish with sesame seed & green onion