Stir fry has to be the one of the easiest ways to use up a lot of veggies and stretch out a smaller amount of meat. It comes together quickly for a delicious meal full of good for you stuff. This recipe came together as one of those toss-what-you-got-into-a-pan-and-make-it-delicious kinda meals. Feel free to use whatever vegetables you have on hand for this one.
Honey Ginger Chicken Stir Fry
4-6 Boneless skinless chicken thighs, cut into 1 inch pieces
Marinade:
3 TBSP Coconut Aminos
1/2 tsp each Onion Powder, Garlic Powder & Ground Ginger
Place chicken in non reactive bowl. Combine marinade ingredients and pour over chicken. Toss well to coat. Set aside in fridge for at least 1 hour.
1/2-1 Cup Tapioca Starch {enough for just a light coating on the chicken} seasoned to taste with salt & pepper
Coconut Oil for the pan
Assorted Mixed Vegetable {onions, carrots, celery, mushroom, broccoli or whatever you have on hand}
2 Cloves garlic; minced
Sauce:
1/4 Cup Coconut Aminos
Ground Ginger
Chilli Flakes
Lime Juice
Honey
{add the seasonings to your own taste, depending on how hot or sweet you like your sauce}
Arrowroot Powder {for thickening if needed}
Heat enough oil in a frying pan or wok for a shallow pan fry. Dredge marinated chicken pieces in the tapioca starch, shaking off any excess. Pan fry in batches until cooked, flipping part way through. Roughly 5-7 minutes. Set aside on paper towel lined plate.
Remove extra oil and toss in your mixed vegetables {except for the broccoli which can be added later so it won't over cook}. Fry until they begin to get tender {you can add a bit of water to steam them slightly if you want to speed up the cooking process} when they are at the halfway done mark, stir in the broccoli and garlic. Cook for a couple more minutes, then pour in the sauce. Continue cooking until the vegetables are at their desired doneness and the sauce has thickened. Add the chicken back to the pan and mix.
Serve on a bed of riced cauliflower.
Enjoy!
G.
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