Chef Si’s Lemon Garlic Chicken and Stir Fried Veggies
On repeat in our house is this Lemon Garlic chicken dish- hits the spot and is super healthy. PALEO. KETO. WHOLE 30. GF
Feeds 2-4 people depending on size of chicken and amount of veggies
what you will need:
3-4 boneless chicken thighs
minced garlic- 3 tsp *a liberal amount*
1 whole lemon
cauliflower rice or regular rice
1 bell pepper
1 onion
1/2 zucchini/yellow squash
head of broccoli
purple cabbage ( 1 small head or half )
olive oil
Braggs Amino Acids soy substitute ( optional )
salt and pepper
sesame seeds ( optional )
*any vegetables you want pretty much*
Prep Time 5 mins. Cook time 20mins
cut lemon into 4 wedges.
julienne the bell pepper
cut broccoli into florets / flat on one side
cut zucchini
cursedly chop about a handful of the cabbage
and so on with the rest of your veggies
thaw out cauliflower rice, drain water from bag.
pat chicken thighs dry with paper towel, drizzle olive oil on chicken thighs. salt and pepper thighs to your liking. apply 3 tsp of garlic, then mix all thighs so ingredients are evenly distributed.
Directions:
Heat pan with a drizzle of olive oil, on medium to start and move to high heat. use very little olive oil. ensure pan is hot, by placing your palm over the pan you will feel the heat. *another good tip to ensure pan is hot enough is drizzle water, when it hits the pan you will get the steam* you want to make sure that the pan is hot enough so when place the chicken in, you get a nice sear, browning effect.
place chicken in pan one piece at a time, the pan will start to sizzle. cook for about 5 mins to initiate the browning and then flip and repeat that process ( its important to always cook chicken thoroughly ). cover with foil or lid and turn down the heat slightly down, keep an eye on it, at this time squeeze 2 lemon wedges and flip periodically, allowing the lemon juice to cook into the chicken.
Place chicken on a wrack if you have and let it dry, or on a plate- no paper towel, we want the chicken to remain moist. cover.
Timing on veggies will vary depending on how you prefer- all dente- or well done. now add veggies to same pan. turn pan back to medium. drizzle with olive oil, add salt and pepper, toss occasionally. *optional* at the end of veggies you can toss in a small amount of Braggs- a little goes a long way*
once veggies are done you can set aside in a bowl.
Traditionally this dish in prepared with rice but if your grain-free like myself this is where the cauliflower rice comes in.
for cauliflower rice:
add a drizzle of olive oil to pan, a pinch of garlic. empty cauliflower into pan. toss occasionally. add salt and pepper or any other seasoning you have on hand- you can use left overs for other dishes.
we like to serve so each person can make their own plate. so the setting on the table is chicken and veggies separate bowl/plate. Each person can dish out either rice or cauliflower rice, place veggies, and chicken on top.
Lots of variations can be made with this dish and thats why I like it so much- I have had Peanut Coconut Sauce on the side, and added Thai basil to really switch up the flavors, or had it with no Braggs at all. I usually request Simon to make this when I get home from a trip, and its so filling and so nutritious- just what I need after hours in the air!