Curry Chicken Satay and Garlic Broccoli Stir-Fry

Skewers! I could take my kids' least favorite food, stick it on a skewer, and they would gobble it up like a birthday dinner. This summer, I've spent a lot of time experimenting with paleo-friendly marinades and sauces for grilled items. Surprise, surprise... this one with Indian flavors has risen above the others as a family favorite. My oldest daughter is not crazy about cooked vegetables... except for this stir-fry. She can make an entire meal out of the garlic broccoli alone!

Curry Chicken Satay Ingredients:

• 2 garlic cloves, finely chopped
• 2 T fresh ginger, grated
• 2-3 T curry powder
• 2-3 T lime juice, freshly squeezed
• 1/2 cup coconut milk
• 1 1/2 pounds chicken breasts or thighs, cut into strips

Garlic Broccoli Ingredients:

• 2 T coconut oil (or oil of choice)
• 6-10 garlic cloves, chopped (yes, this recipe is for garlic lovers only!)
• 1 bunch cilantro - stems only, chopped
• 2 bunches broccoli, chopped
• 2 T coconut aminos

Curry Chicken Satay Directions:

1. Mix all ingredients in a glass bowl and let sit for at least 30 minutes.
2. While chicken marinades, soak wooden skewers in water to prevent burning.
3. Put chicken on skewers and grill until done. I use leftover marinade to baste the chicken during the first few minutes of cooking.

 Garlic Broccoli Directions:

1. Heat oil in a wok or pan over medium-high heat.
2. Add garlic and cilantro stems and fry until golden brown.
3. Add broccoli and stir well to distribute the oil, garlic, and cilantro throughout. Fry 3 to 5 minutes or until broccoli begins to soften.
4. Add coconut aminos. This should slightly steam the broccoli.
5. Remove from heat when broccoli reaches a desired tenderness.