Ingredients
The following ingredients have 4 Servings
- 1/4 cup coconut aminos
- 1 tsp Red Boat fish sauce
- 1/4 cup low-sodium chicken or vegetable broth
- 1 tbsp Rice vinegar
- 2 cloves garlic, minced
- 1 -inch knob of fresh ginger, peeled and finely grated
- 2 lbs boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp arrowroot flour
- 3 tbsp avocado oil
- 1 tsp toasted sesame oil
- 1 large green bell pepper, seeds and core removed and cut into 1 inch cubes
- 1 large red bell pepper, seeds and core removed and cut into 1 inch cubes
- 1 large jalapeno, seeds removed and diced
- 1/2 medium white onion, diced
Instruction
- In a small bowl, whisk together the coconut aminos, fish sauce, broth, rice vinegar, garlic, and ginger. Set aside.
- Slice the chicken against the grain into thin strips. Place in a bowl and season with salt and pepper. Add the arrowroot flour and toss until it has fully coated the chicken evenly.
- Heat the avocado and sesame oil over medium-high heat. When the oil is shimmering, Add the chicken in a single layer (You will likely need to do this in two batches as you don't want to overcrowd the pan in order to get a good golden-brown sear on the chicken) to the hot skillet and sear on both sides until golden brown and cooked through about 3-4 minutes per side. When cooked through, set aside on a plate.
- Add the bell peppers, onion, and jalapeno to the skillet and cook, tossing occasionally, until the bell peppers are crisp-tender, about 4 more minutes.
- When the bell peppers are tender add the chicken back to the skillet, pour in the sauce, and reduce heat to medium-low. Using the back of a wooden spoon, scrape up any brown bits on the bottom of the skillet. Cook, simmering and tossing occasionally, until sauce has thickened, about 4 more minutes.
- Serve and enjoy!
