Xinjiang Big Plate Chicken
with zucchini / bell peppers / carrots

Name: Xinjiang Big Plate Chicken
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 1/2 lbs Chicken thighs, boneless and skinless, chopped; 1 Tbsp + 2 Tbsp Bragg's / coconut aminos; 1 Tbsp Vinegar, rice; 1 tsp Oil, toasted sesame; 1 Bell peppers, green, chopped; 1 Bell peppers, red, chopped; 8 oz Carrots, thinly sliced; 1 Hot chili peppers (opt), seeded and diced (such as jalapeno or serrano; use more or less depending on your spice preference); 4 cloves Garlic, chopped; 1 Tbsp Ginger, fresh, grated; 8 oz Zucchini, chopped; 2 stalks Green onions, chopped (white and green parts separate); 1 Limes, wedges; 1 Tbsp Oil, cooking; 2 tsp Chinese five-spice powder; 1/2 tsp Black pepper; 2 Bay leaves; 1 1/2 cups Stock, any type; 1 Tbsp Arrowroot powder; 1/4 cup Water

Active: 35 Total: 55

Original GF Paleo Vegetarian

Xinjiang-style or "big plate" chicken is a homey stew filled with tender chicken, vegetables, and warming spices. It's truly comfort food at its finest!
Smarts: We've kept the spice level moderate here, so if you'd like more spice, feel free to add more chilies, pepper flakes, or hot sauce. You can also leave these out if you'd prefer a mild dish.

Ingredients

Metric

Servings:

Xinjiang Big Plate Chicken:

Chicken thighs, boneless and skinless - 1 1/2 lbs , chopped
Bragg's / coconut aminos - 1 Tbsp + 2 Tbsp
Vinegar, rice - 1 Tbsp
Oil, toasted sesame - 1 tsp
Bell peppers, green - 1 , chopped
Bell peppers, red - 1 , chopped
Carrots - 8 oz , thinly sliced
Hot chili peppers (opt) - 1 , seeded and diced (such as jalapeno or serrano; use more or less depending on your spice preference)
Garlic - 4 cloves , chopped
Ginger, fresh - 1 Tbsp , grated
Zucchini - 8 oz , chopped
Green onions - 2 stalks , chopped (white and green parts separate)
Limes - 1 , wedges
Oil, cooking - 1 Tbsp
Chinese five-spice powder - 2 tsp
Black pepper - 1/2 tsp
Bay leaves - 2
Stock, any type - 1 1/2 cups
Arrowroot powder - 1 Tbsp
Water - 1/4 cup

Prep

Marinate chicken - Chop chicken into bite size pieces. Toss with first portion of aminos, rice vinegar, and sesame oil and tenderize with a fork. Marinate for at least 20 minutes or up to 1 day. (Can be done 1 day ahead)
Bell peppers / Carrots / Hot chili peppers / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
Zucchini - Prep as directed. (Can be done up to 3 days ahead)
Green onions / Limes - Prep as directed.

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Make

Heat a Dutch oven or wok with a lid over medium-high heat and add cooking oil. Remove chicken from marinade (discard marinade). Add chicken to heated oil and sear until golden brown on all sides, 3 to 4 minutes.
Add bell peppers, carrots, hot chili peppers (if using), garlic, ginger, and white parts of green onions and stir fry for 3 to 4 minutes to get them started cooking.
Stir in zucchini, five spice powder, black pepper, bay leaves, second portion of aminos, and stock and bring to a gentle simmer. Cover the pan and reduce heat to low. Simmer very gently (boiling will make the chicken tough) until chicken is cooked through and vegetables are tender, 12 to 15 minutes. Remove and discard bay leaves.
Whisk arrowroot powder together with water and stir into the chicken and vegetables. Simmer for another 2 to 3 minutes until slightly thickened.
Remove from heat and squeeze 1-2 lime wedges (amount for 4 servings; adjust if customizing) into the broth. Taste and season with some salt and pepper. Add more aminos or sesame oil if desired.
Ladle chicken and vegetables into deep plates or serving bowls and top with green parts of green onions. Serve with remaining lime wedges to squeeze over top. Enjoy!

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