Ingredients

The following ingredients have 4 Servings
  • 1 tbsp coconut amino ((or tamari/soy sauce))
  • 1 tsp baking soda
  • 1 tbsp apple cider vinegar
  • 1.5 pounds boneless, skinless chicken breasts or thighs (cut into 1 inch pieces)
  • 3 ribs celery
  • 1 medium onion
  • 1 green bell pepper
  • 3 green onions
  • 1 inch ginger (finely chopped )
  • 2 cloves garlic (crushed)
  • 2 tbsp sesame oil
  • 2 tbsp honey ((or 2 medjool dates for Whole30) )
  • 1/2 cup beef stock
  • 3 tbsp coconut aminos ((or tamari/soy sauce))
  • 1 tsp fish sauce
  • 2 tbsp apple cider vinegar
  • 2 tsp fresh ground black pepper

Instruction

  • In a bowl whisk together the coconut aminos, baking soda and apple cider vinegar and then add in the chunks of chicken and stir to ensure that they are all well coated in the liquid. Leave to rest for a few minutes while you prep the veggies
  • In a blender or nutribullet container combine the honey (or medjool dates), beef stock, coconut aminos, fish sauce and vinegar and blend until completely smooth. Pour the sauce into a small sauce pan and leave to reduce on medium heat for 5 minutes until it has thickened and reduced by half and then set aside.
  • Cut the green pepper, onion, green onions and celery into thin strips.
  • Heat 1 tbsp sesame oil in a skillet on high heat. Once hot add in the chicken and cook for approximately 5 minutes until the chicken becomes golden in colour. Once cooked transfer the chicken to a plate and set aside.
  • Add in 1 tbsp sesame oil to the pan, reduce the heat to medium and sauté the garlic and ginger for 1 minute until fragrant and then add in the sliced peppers, onions and celery. Saute for 4 minutes until the peppers begin to soften and then add in the green onions, chicken, black pepper and sauce and leave to simmer for another 3 minutes. Serve garnish with additional black pepper if desired.