Easy Weeknight Turkey Bolognese with Zoodles

Serves 6
Category Dinner

Ingredients

3 tbsp. Expeller-pressed coconut oil or ghee, divided
6 Cloves of garlic, minced
1% tbsp. Fresh ginger, peeled and minced scallions, white parts only, chopped
6 Scallions, white parts only, chopped
2 Scallions, white parts only, chopped
heads Broccoli, cut into florets
3 lbs. Boneless, skinless chicken thighs, trimmed of fat and cubed
1 cup Coconut aminos
2 tbsp. Toasted (or dark) sesame oil
1 tsp. Sea salt
2 Large egg yolks

Instructions

Heat 2 tablespoons of the coconut oil in a wok or deep skillet over medium-high heat.
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Add the garlic, ginger, and scallions. Stir constantly for 30 seconds.
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Add the broccoli florets and continue cooking and stirring for 5 minutes, until the broccoli is bright green.
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Transfer the vegetables to a plate and return the pan to the burner with the remaining 1 tablespoon of coconut oil.
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Add the chicken and cook, stirring frequently, for 8 to 10 minutes, until the chicken is browned and cooked through.
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Using a slotted spoon, transfer the chicken to the plate with the broccoli and return the pan and juices to the burner. If there is less than ¼ cup of liquid in the pan, add water or chicken broth to make ¼ cup.
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Pour in the coconut aminos, sesame oil, and salt. Bring to a simmer.
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Beat the egg yolks in a bowl. Temper the yolks by slowly pouring in ½ cup of the hot sauce while whisking constantly.
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Pour the egg yolk mixture into the hot pan, then stir constantly for 3 minutes to thicken.
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Add the chicken and vegetables back into the pan and stir to coat. Cook for an additional 7 to 10 minutes, until the chicken and broccoli are fully cooked.