Ingredients

The following ingredients have 3 Servings
  • 1 lb chicken breast
  • 1/2 tsp sea salt
  • 2 tbsp arrowroot starch
  • 3 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 small thumb ginger, grated and minced
  • 1/3 cup coconut aminos
  • 1/4 cup chicken broth
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp coconut sugar (omit for whole30)
  • 4-5 green onions, sliced into 1″ slices

Instruction

  • Slice the chicken breast into thin stir fry slices. Salt well.
  • Add the arrowroot starch to a small bowl and coat the chicken breast.
  • Heat the avocado oil in a large pan over medium heat and add the chicken breast. Cook for 4-6 minutes, stirring often, or until the internal temperature reaches 165 F. Set the chicken aside.
  • Lower the heat of the stove to medium-low and add more avocado oil if needed. Add the ginger and garlic and cook for 2-3 minutes or until fragrant.
  • Pour in the coconut aminos, chicken broth, pepper, and coconut sugar and whisk to combine. Cook for 2-3 minutes until the sauce thickens.
  • Add the chicken back to the pan and stir to coat well. Stir in the green onion and cook for 1-2 minutes.
  • Serve warm with optional cauliflower rice if desired.