Delicious Paleo Chicken Chow Mein Recipe soy free, gluten free and legume free. Chinese recipes consist of four food groups: meat, vegetables, fruit and grain. Large amount of dairy foods are not used in Chinese cooking. Dairy is substituted with soy milk and tofu. Paleo Chicken Chow Mein Recipe soy free, grain free, wheat free and soy free.   Paleo recipe conforming to the ancient Chinese art of yin and yang. Yin and yang dates back to ancient China. Belief that everything in the universe is consigned into two opposing forces but harmonious and complementary.

The yin and yang philosophy is used in Chinese cooking and Chinese Arts. The traditional symbol for the forces of yin and yang, are two fish swimming head to tail. The left half is yin and the right half is yang. Taken literally, yin and yang mean the dark side and sunny side of a hill. Yin and yang are not opposing forces. They are complementary pairs. The Chinese believe problems arise when there is an imbalance between them. Earthquakes, floods and fires and etc. all can be attributed to disharmony in the forces of yin and yang.

In Chinese cooking hardly any part of the animal is wasted. Culinary ways have been found to cook nearly every part of an animal. Chinese culture believes that the shape and part of the animal will replenish and strengthen the same part of the human body.

Paleo Chicken Chow Mein Recipe

PALEO Chow Mein Sauce

Ingredients

- 4 tablespoons chicken bouillon

- 4 teaspoons balsamic vinegar

- 2 teaspoons raw honey

- 1/4 teaspoon ground ginger

-  Dash black pepper to taste

-  2 crushed garlic cloves

-  1 1/2  cups water (more if needed)

Directions

In a saucepan over medium heat, stir together the chicken bouillon, balsamic vinegar, honey, ginger, black pepper, garlic and water.  Bring to high heat and reduce. Sauce will thicken and makes approximately 1 cup in 10 to 15 minutes.

PALEO Chicken Chow Mein

Ingredients

-  Bag Sweet Potato Noodles

-  3/4 pound sliced chicken

-  1 teaspoon sea salt

-  1 tablespoon raw honey

-  3 Green onions (chopped)

-  1 egg

- 2 cups chicken stock

- 3 stalk celery cut in quarters.

- 1 whole Bok Choy (chopped)

- 1/2 white onion (sliced)

- 8 portabella mushrooms (sliced)

- 2 tablespoons sesame seed oil

Directions

1. Slice chicken about 1 inch long 1/2 inch wide and as thin as possible.

2. Mix the salt and honey mix well, then and the chicken bouillon and marinate for at 1 hour.

3. Wash and slice the mushrooms, including stems.

4. Slice the scallions into 1 inch pieces.

5. Drain the chicken reserving the marinade.

6. Heat the sesame oil and stir fry the chicken  4 to 5 minutes.

8. Add the chicken stock and remaining marinade, bring to a boil stirring constantly

9. Add the vegetables and simmer for 5 minutes longer. Simmer until vegetable tender.

10. Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly.

11. Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet.

12. Make a small thin omelet and slice into thin strips.

13. Place cooked noodles on hot dish, top with chicken mixture and garnish with strips of omelet.

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