Ingredients

The following ingredients have 4 Servings
  • 3 to 4 chicken breasts (boneless & skinless, cut into cubes)
  • 1 bell pepper (diced)
  • 1 zucchini (sliced)
  • 1/2 eggplant (chopped)
  • 1 daikon radish (julienned)
  • 1/2 cup coconut aminos
  • 1/2 cup water
  • 1 tbsp. fish sauce
  • 4 garlic cloves (minced)
  • 1 tbsp. fresh ginger (minced)
  • 1/2 tsp. dried red pepper chili flakes
  • 2 lemongrass stalks
  • 2 tbsp. coconut flour
  • Fresh cilantro (for garnish)
  • Raw almonds (for garnish)
  • Sea salt and freshly ground black pepper

Instruction

  • In a bowl, combine the coconut aminos, water, fish sauce, garlic, ginger, and chili flakes; season to taste and whisk well.
  • Add the chicken, bell pepper, zucchini, eggplant, and daikon to a slow cooker.
  • Pour the sauce over the chicken and gently toss; top with the lemongrass.
  • Cover and cook on low for 6 to 8 hours.
  • In a bowl, combine the coconut flour with equal parts water and whisk until well emulsified.
  • Pour the sauce from the slow cooker into a saucepan and bring it to a boil.
  • Add the coconut flour slurry to the saucepan and whisk until it thickens.
  • Pour the sauce back into the slow cooker, toss everything and serve topped with fresh cilantro and almonds if desired.