Sunday, February 12, 2012

Chinese Five Spice Breakfast and Orange Ginger Chicken

Chinese Five Spice Breakfast is a tasty use of our co-op Swiss chard. This recipe is from the Whole30 Made Simple guide.
  • 1 Tbsp. unrefined coconut oil (purchased at Vitamin Shoppe)
  • 1 diced onion
  • 1 lb. ground turkey
  • 1 tsp. Chinese five spice
  • 2 tsp. coconut aminos (also purchased at Vitamin Shoppe)
  • 1/3 cup water
  • 6 cups chopped Swiss chard
  • 2 cloves garlic
Heat coconut oil in a large saucepan over medium heat and saute the onions. When the onions are softened, add and brown the ground turkey. Once the meat is cooked, add the five spice, aminos, water, and chard to the pan and cook until the Swiss chard is wilted. Lastly, add the garlic and cook a few minutes longer.  Done!

Orange Ginger Chicken is a recipe that I adapted from one of my favorite cookbooks. I love bok choy, and our co-op share included baby bok choy this week.
  • 3 Tbsp. coconut oil
  • 1 lb. chicken (I used breast meat but the original recipe calls for thighs), chopped into bite sized pieces
  • 3 tsp. grated ginger
  • 1 tsp. grated orange zest
  • 1/2 cup chicken or vegetable stock
  • 1 lb. bok choy, chopped
Heat coconut oil in large saucepan or wok over medium high heat and then fry the chicken pieces in batches. When all the chicken is finished, place it back in the pan and then add the ginger, zest, and stock. Simmer until the liquid reduces slightly and then add the bok choy until slightly wilted. Delicious.

No comments:

Post a Comment