Name: Ginger Chicken and Broccoli
Yield: 6 servings
Ingredients: 3 tbsp Ghee or butter; 6 cloves, minced garlic; 1 ½ tbsp minced ginger; 6 scallions, chopped; 2 heads broccoli, cut into florets; 3 lbs Boneless, skinless chicken- cubed; 1 cup Soy sauce; 2 tbsp toasted sesame oil; 1 tsp sea salt; 2 large egg yolks

Yields6 Servings

3 tbsp Ghee or butter

6 cloves, minced garlic

1 ½ tbsp minced ginger

6 scallions, chopped

2 heads broccoli, cut into florets

3 lbs Boneless, skinless chicken- cubed

1 cup Soy sauce

2 tbsp toasted sesame oil

1 tsp sea salt

2 large egg yolks

Heat 2 TBS of the ghee or another oil in a wok or deep skillet over medium-high heat

Add the garlic, ginger, and scallions. Stir constantly for 30 seconds

Add the broccoli florets and continue cooking and stirring for 5 minutes, until the broccoli is bright green

Transfer the vegetables to a plate and return the pan to the burner with the remaining 1 TBS of ghee

Add the chicken and cook, stirring frequently, for 8-10 minutes, until the chicken is browned and cooked through.

Using a slotted spoon, transfer the chicken to the plate with the broccoli and return the pan and juices to the burner. If there is less than 1/4 cup of liquid in the pan, add water or chicken broth to make 1/4 cup

Pour in the coconut aminos, sesame oil, and salt. Bring to a simmer.

Beat the egg yolks in a bowl. Temper the yolks by slowly pouring in 1/2 cup of the hot sauce while whisking constantly

Pour the egg yolk mixture into the hot pan, then stir constantly for 3 minutes to thicken

Add the chicken and vegetables back into the pan and stir to coat. Cook for an additional 7-10 minutes, until the chicken and broccoli are fully cooked

Ingredients