Ingredients

The following ingredients have 4 Servings
  • 1 tbsp coconut aminos
  • 2 tsp arrowroot starch
  • 2 tsp apple cider vinegar
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 1 lb chicken breast, sliced into thin bite-sized pieces
  • 2 tbsp avocado oil, divided
  • 3/4 cup carrot, thinly sliced
  • 2 cups mushrooms, sliced
  • 1 cup snow peas (see notes for AIP)
  • 1/4 cup water chestnuts (see notes for AIP)
  • 1/4 cup bamboo shoots
  • 2 cloves garlic, minced
  • 1 thumb ginger, minced
  • 1/3 cup chicken broth
  • 1/4 cup coconut aminos
  • 2 tsp coconut sugar (omit for whole30)
  • 1 tbsp arrowroot starch

Instruction

  • Whisk together the ingredients for the marinade in a medium bowl.
  • Add the chicken and toss to coat in the marinade. Allow to sit in the fridge for 15-20 minutes.
  • While the chicken is marinating, prepare the vegetables by heating the avocado oil in a large pan and cook the carrots until tender for 3-4 minutes. Add the mushrooms and cook for another 2-3 minutes until slightly tender. Add the snow peas, water chestnuts and bamboo shoots and cook for another 2-3 minutes to soften. Remove from the pan and aside.
  • Remove the chicken from the fridge. Add more oil to the pan if needed and set to medium-high heat. Add the chicken and cook for 3-4 minutes or until temperature reads 165 F. Add the ginger and garlic and cook for another minute. Remove the pan from the heat.
  • Combine the broth, coconut aminos, coconut sugar, and 1 tbsp of arrowroot starch in a bowl and whisk well.
  • Add the vegetables back to the pan with the chicken and pour in the sauce. Stir to combine and reheat for 2-3 minutes as the sauce reduces. Add more salt to taste as needed.
  • Remove from heat and serve warm.