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Retro Chicken Chow Mein (paleo, AIP, nut-free)

Paleo Chicken Chow Mein

The classic flavors of chicken chow mein with a delicious sauce and perfect crunch from celery and water chestnuts. Serve this paleo version over cauliflower rice!
Author: Amanda Paa
Yield: 6 servings

Ingredients

  • 1 cup diced celery
  • 2 cups sliced mushrooms
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon salt divided
  • 1 (5 ounce) can water chestnuts, drained
  • 1 (5 ounce) can bamboo shoots, drained
  • 2 cups cooked diced chicken
  • 2 cups homemade chicken broth
  • 1/4 cup coconut aminos, or soy sauce/tamari if not following AIP/paleo
  • 2 1/2 tablespoons tapioca starch or arrowroot starch
  • 2 teaspoons molasses
  • 2 cups baby spinach
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced green onions

Instructions 

  • Bring the lard or coconut oil to medium high heat in a large saute pan. Add celery, mushrooms, and shallots. Stir in 1/4 teaspoon salt and cook for 5-6 minutes, until mushrooms are wilted down. Then add garlic and cook for another minute.
  • Stir in water chestnuts, bamboo shoots, chicken, remaining salt and 1 cup broth. Bring to a simmer and let cook for 8 minutes. In a small bowl stir together remaining broth, coconut aminos, tapioca starch and molasses. Stir to dissolve the tapioca starch, then add to chow mein.
  • Leave heat on medium and continually stir, which will result in the mixture thickening. Let cook for 4 minutes, then stir in stir in spinach, cilantro, and green onions. Cook for 2 or 3 minutes until spinach is wilted.
  • Serve hot over cauliflower rice. Leftovers will keep in refrigerator for 4 days.