Ingredients

The following ingredients have 4 Servings
  • ½ cup water
  • Zest and juice of 2 lemons
  • 2 tablespoon honey
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon turmeric (for color)
  • 2 teaspoons tapioca starch (can sub cornstarch)
  • 8 boneless skinless chicken thighs
  • 3 tablespoon tapioca starch (can sub cornstarch)
  • 2 tablespoons coconut oil
  • 1 teaspoon minced ginger
  • 1 clove garlic (minced)
  • 1 large head of broccoli (chopped into bite-sized pieces)
  • Sesame seeds and lemon slices (to serve)

Instruction

  • Add the water, lemon zest and juice, honey, sesame oil, turmeric, and tapioca stach to a medium-sized bowl and whisk.
  • Cut each chicken thigh into 5 or 6 pieces. Place the pieces in a bowl and sprinkle the tapioca starch over the top. Mix so that the chicken is coated in the starch.
  • Heat the coconut oil in a large, non-stick frying pan over medium-high heat. Add the chicken and cook until brown on all sides and cooked through, about 10 minutes. Work in batches if needed. Remove the chicken from the pan.
  • Add the ginger and garlic to the pan and cook for a few seconds. Add the broccoli and 1/4 cup of water and cover the pan. Let the broccoli steam for 5 minutes then remove it from the pan and put it on your dinner plates.
  • Add the chicken back to the pan and pour the sauce over the top. Stir until the sauce thickens, about 1 minute. Serve with some sesame seeds and lemon slices.