Chicken Stir Fry & the Whole30

Chicken Stir Fry & the Whole30

  We’re kicking off a Whole30 tomorrow in our family and this is another recipe we can’t live without regardless of what our diet goals are. Thankfully, it’s a pretty easy one to adjust for various diet needs. The original recipe calls for corn starch (we use arrowroot powder here) and soy sauce (we’ll do coconut aminos) and serving over rice (a definite NO on the Whole 30, but you can try cauli-rice). We’re amping up the amount of chicken and chopping the veggies a little bigger to make it a more hearty dish. Let me know how you like it! Chicken Stir Fry 2015-02-10 19:04:29 Serves 6 Soy and grain free chicken stir fry Write a review Save Recipe Print Prep Time 20 min Cook Time 30 min Total Time 50 min Prep Time 20 min Cook Time 30 min Total Time 50 min Ingredients 1 1/2 lemons, juiced 1 cup chicken broth 1/4 cup plus 1 Tbl coconut aminos, divided 1 Tbl arrowroot powder 2 cloves garlic, minced 1/2 inch ginger, grated 2 Tbl of peanut or olive oil, divided 1 pinch, crushed red pepper 1 bunch scallions, chopped with white and green separated 2 pounds boneless, skinless chicken breasts, cubed 2 cups carrots, peeled and chopped 2 cups snow peas, trimmed 2 cups broccoli, florets 1 red bell pepper, cut into strips 1 can sliced water chestnuts, drained To make the sauce Juice the lemons into a bowl. Add chicken stock, 1/4 cup of coconut aminos and arrowroot powder and whisk until combined. Set aside. To prepare the chicken In a separate bowl whisk together 1 Tbl...
Chunky Chicken Vegetable Soup & the Whole30

Chunky Chicken Vegetable Soup & the Whole30

    The Pyle family is embarking on a Whole 30 for 28 days! We’ve cut it to 28 so that we don’t run right over Jacob’s birthday. While we are firm believers in the power of a clean diet, we still enjoy our sweets and delicacies when we celebrate a person or event (once in a while!). So we’re cutting the program two days short so we can celebrate Jacob with an amazing cake of some sort (yet to be determined). One of the first things I think about whenever I consider a new eating plan is how I will adjust some of our family’s favorite recipes. My traditional chicken and rice soup is one of those recipes. We cannot live without it in some form or fashion, so it was the first one I looked at updating. In terms of making it Whole30 compliant, all I had to do was remove the rice or noodles and cut the veggies a little bigger to compensate for the lack of chew brought in by the grain. If you want to convert this back into the traditional version, add 2/3 cup of uncooked rice towards the end and let it simmer until done. Or egg noodles. Whatever you prefer. But let’s not dream too much about that as we head into the Whole30. Just a tip: the lemon juice at the end MAKES it! So don’t leave it out. Different people like different amounts of acidity. So while it’s essential to add the acidity, how much you like is a personal preference. I call for 1/2 a lemon’s worth, but...