#gingerchicken

This Paleo-friendly slow cooker recipe combines the flavors of tender coconut ginger chicken with a medley of colorful vegetables. It's a wholesome and comforting dish that's easy to prepare and perfect for those following a Paleo diet.

Ingredients: 2 lbs boneless, skinless chicken thighs. 2 cups mixed vegetables carrots, broccoli, bell peppers, and snap peas. 1 can 13.5 oz coconut milk. 2 tbsp fresh ginger, minced. 2 cloves garlic, minced. 2 tbsp coconut aminos Paleo-friendly soy sauce substitute. 1 tsp red pepper flakes adjust to taste. Salt and black pepper to taste. 2 tbsp coconut oil. Fresh cilantro leaves for garnish.

Instructions: Place the mixed vegetables and chicken thighs into a large slow cooker. Combine the coconut milk, minced garlic and ginger, coconut aminos, red pepper flakes, salt, and black pepper in a different bowl. Cover the chicken and veggies in the slow cooker with the coconut milk mixture. Cook the chicken for 46 hours on low, covered, or until it's cooked through. Preheat the coconut oil in a pan over medium-high heat, about 30 minutes before serving. After taking the chicken and veggies out of the slow cooker, add the coconut oil to a hot pan and stir. The chicken should be seared for two to three minutes on each side, or until it turns a beautiful golden brown. Take out of the pan and place aside. Garnish the coconut ginger chicken and veggies with fresh cilantro leaves and serve immediately. Savor your tasty Paleo-friendly dinner!

Prep Time: 15 minutes

Cook Time: 4-6

A quick and flavorful ginger chicken stir fry recipe that's perfect for a busy weeknight dinner. The combination of ginger, garlic, and colorful bell peppers makes this dish both delicious and visually appealing.

Ingredients: 1 lb boneless chicken breast, sliced into thin strips. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 small onion, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon cornstarch. 1/4 cup chicken broth. Salt and pepper to taste. Sesame seeds for garnish. Chopped green onions for garnish.

Instructions: In a small bowl, mix soy sauce, oyster sauce, and cornstarch. Set aside. In a large skillet or wok, heat vegetable oil over high heat. Add minced garlic and ginger, saut for 30 seconds until fragrant. Add chicken strips and stir-fry for 2-3 minutes until they start to brown. Add sliced bell peppers and onion, stir-fry for another 2-3 minutes until vegetables are tender-crisp. Pour in the sauce mixture and chicken broth, stir well and cook for an additional 2-3 minutes until the sauce thickens and chicken is cooked through. Season with salt and pepper to taste. Remove from heat and garnish with sesame seeds and chopped green onions. Serve hot over cooked rice or noodles. Enjoy your delicious Ginger Chicken Stir Fry!

Prep Time: 15 minutes

Cook Time: 15 minutes