Thai Garlic Chicken

Thai garlic chicken is full of exotic flavors, and it is such a simple dish to make. Tender chunks of chicken simmered in a rich and spicy garlic sauce will transport you to the Southeast streets of Thailand all while satisfying your Asian food cravings. When served with fresh vegetables sans rice, this is a great Paleo "take out" treat.

Ingredients:
2 pounds free range fresh chicken breast (chunked)
1/2 cup diced carrots
1/4 cup diced celery
6 cloves fresh garlic minced
1 teaspoon KAME fish sauce
2 tablespoons wheat free Tamari or Coconut Aminos
2 teaspoons Thai chili garlic Sriracha
1 cup chicken stock
7 green onions diced
2-3 small crowns fresh broccoli chopped
1 tablespoon fresh ginger grated
1 lime juiced
Fresh cilantro
Dry white wine

Method:
1.) In a large pot, heat 1 tablespoon EVOO over medium high heat. Add in carrots and celery. Saute for 8-10 minutes or until fork tender. Next add in chicken stock, Thai Sriracha, KAME, Tamari, and ginger. Cover with lid, reduce heat, and simmer on low while chicken is cooking.
2.) Heat 1 tablespoon of EVOO in a large cast iron skillet over medium high heat. Add in chicken, working in batches, until lightly browned and cooked through. Add cooked chicken to pot with sauce.
3.) Once chicken is cooked, add garlic and green onions to cast iron skillet. Cook for 2-3 minutes until lightly browned. Add in a splash of dry white wine to skillet, scrapping up garlic and browned bits. Add to pot with chicken.
4.) Saute broccoli in cast iron skillet over medium high heat with 1 tablespoon EVOO for 3-5 minutes, or until slightly tender. Add to pot with chicken, mix together and remove from heat.
5.) Squeeze a fresh lime over garlic chicken and serve with fresh cilantro and additional fresh green onions in desired.