Ingredients

The following ingredients have 6 Servings
  • 6 medium cloves garlic (smashed and finely chopped)
  • 3 inch piece fresh ginger root (peeled and finely chopped)
  • 1 bunch scallions (light and dark parts separated, light parts finely chopped and dark green parts cut into 2" pieces and set aside)
  • 1 1/4 pounds boneless (skinless chicken thighs, cut into bite sized pieces)
  • 2 tablespoons toasted sesame oil (divided)
  • 4 tablespoons Coconut Aminos (divided)
  • 1/8 teaspoon + 1/4 teaspoon ground white pepper (divided)
  • 1/2 teaspoons + 1 teaspoon kosher salt (divided)
  • 1/8 teaspoon crushed red pepper flakes (or more to taste)
  • 2/3 cup chicken broth or stock plus a couple more splashes for cooking
  • 1 1/2 lbs green cabbage (core removed and cut into 1" pieces)
  • 1 1/4 pound head of broccoli (stalks trimmed and cut into 1" pieces, florets cut into even bite sized pieces)
  • 1/2 pound white mushrooms (cleaned, stems trimmed and quartered)
  • 1/4 cup cold water
  • 1/4 cup tapioca flour
  • 1 tablespoon virgin coconut oil (divided)
  • cauliflower rice for serving

Instruction

  • Grab garlic, ginger and scallions.Cut the scallions so the whites and darks are divided.
  • Peel garlic, smash cloves and finely chop. Peel ginger with a teaspoon, smash and finely chop.Smash and finely chop scallion whites.
  • Cut scallion greens into 2" pieces and set aside.
  • In a small bowl, combine chopped garlic, ginger and scallion whites.[img src="http://www.everydaymaven.com/wp-content/uploads/2013/06/IMG_9296.jpg" width="550"]
  • Trim chicken thighs of any big pieces of visible fat and cut into bite sized pieces (about 1 1/2 to 2"). Add 3 Tablespoons of the garlic, ginger and scallion white mixture to the chicken pieces along with 1 Tablespoon of toasted sesame oil, 2 Tablespoons of coconut aminos, 1/8 teaspoon ground white pepper and 1/2 teaspoon of kosher salt. Mix until well combined, cover and place in refrigerator to marinate while you finish prepping the vegetables.
  • Remove core from cabbage and chop into 1" pieces. Don't worry if they are not even or perfect. There will be some bigger chunks here and there.
  • Wash mushrooms, trim ends and quarter.
  • Trim ends of broccoli and discard. Remove the florets and cut into even bite sized pieces. Set aside.
  • Cut the outer edge off of the broccoli stalks. If you are very patient or have more time, peel with a vegetable peeler. Slice the stalks lengthwise into thin strips. Stack the strips and slice lengthwise in half. Slice into 1" pieces and set aside with chopped cabbage.
  • Grab remaining garlic, ginger and scallion white mixture and add remaining 1 Tablespoon toasted sesame oil, 2 Tablespoons coconut aminos, 1/4 teaspoon ground white pepper and 1 teaspoon kosher salt. Also add in crushed red pepper flakes and 2/3 cup chicken broth. Stir to combine.
  • Finally, combine cold water with tapioca flour until dissolved.[img src="http://www.everydaymaven.com/wp-content/uploads/2013/06/IMG_9316.jpg" width="550"]
  • Heat wok or very large skillet over high heat. Add 1/2 Tablespoon coconut oil. Once hot, add in cabbage and broccoli stalks. Cook 2 to 3 minutes, stirring constantly.
  • Add a splash chicken broth, cover and cook 4 to 5 minutes until tender.
  • Add in broccoli florets and mushrooms. Cook 1 to 2 minutes, stirring constantly.
  • Add a splash of chicken broth, cover and cook 1 to 2 more minutes. Remove vegetable mixture from wok to a serving bowl.
  • Return wok to heat, add remaining 1/2 Tablespoon coconut oil. Once hot, add in chicken thighs. Cook untouched for 2 minutes.
  • Stir to mix and scrap the bottom of the wok, continue cooking for an additional 2 to 3 minutes, stirring constantly.
  • Add garlic-coconut amino sauce to chicken and bring to a rapid boil. Cover and cook until chicken is cooked through, about 2 to 3 minutes.
  • Remove lid, pour in tapioca starch mixture and immediately stir to combine. The sauce will thicken rapidly.
  • Toss the vegetables back in along with the scallion greens. Toss to with sauce, remove from heat and serve immediately. Enjoy!