Ingredients

The following ingredients have 4 Servings
  • 1 lb. chicken breasts (boneless and skinless, cubed)
  • 1 bell pepper (sliced into strips)
  • 1 broccoli head (cut into florets)
  • 1 onion (diced)
  • 4 garlic cloves (minced)
  • 1 tbsp. fresh ginger (minced)
  • 1/2 cup chicken stock
  • 1/4 cup coconut aminos
  • 1/4 cup raw honey
  • 1/4 tsp. chili flakes
  • 1 tbsp. tapioca starch
  • 2 tbsp. coconut oil
  • Sea salt and freshly ground black pepper

Instruction

  • In a bowl, combine the garlic, ginger, coconut aminos, raw honey, and chili flakes, and season to taste.
  • Heat the coconut oil in a skillet over medium-high heat.
  • Generously season the chicken to taste, and brown the chicken pieces in the skillet for 2 to 3 minutes.
  • Add the onion, bell pepper, and broccoli; cook and stir for 2 to 3 minutes.
  • Pour in the chicken stock, toss everything and cook another 4 to 5 minutes.
  • Add the coconut aminos mixture and stir everything again.
  • In a small bowl, combine the tapioca starch with an equal amount of water, and pour over the chicken mixture while stirring.
  • Stir until the sauce is thickened, and serve immediately.