- 1 lb / 453 gr free-range organic chicken breast, cut into 1½-inch chunks
- 2 tablespoons arrowroot powder*, divided
- ⅓ cup wheat-free soy sauce (or coconut aminos)
- 2 tablespoons raw organic honey (or raw coconut palm sugar such as Madhava)
- 2 garlic cloves, minced
- handful fresh cilantro, chopped
- 1 piece fresh ginger (about 2-inches), peeled and finely chopped
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground coriander
- ½ teaspoon ground black pepper
- 5 scallions, thinly sliced on the diagonal
- 2 medium carrots, thinly sliced crosswise
INSTRUCTIONS:
- In a saucepan whisk 1 tablespoon of arrowroot powder with 2 tablespoons of water until lumps are gone. Add soy sauce, honey, garlic, ginger, vinegar, coriander and pepper and bring to a boil over medium heat. Reduce to a simmer and cook until sauce thickens and coats the back of a spoon, about 5 to 6 minutes. Set aside.
- Combine chicken chunks and remaining 1 tablespoon of arrowroot powder, a pinch of salt and pepper in a Ziploc bag (or a shallow dish) and shake/toss until all chicken pieces are evenly coated.
- Heat one tablespoon of olive oil in a wok (or large skillet) over medium-heat until sizzling. Add chicken and cook for 3 minutes on one side. Turn and cook for another 3 minutes. Transfer to a plate and set aside.
- Heat remaining 1 tablespoon of olive oil in the wok (or skillet) over medium-high heat until sizzling. Add carrots and stir-fry for 2 minutes, add scallions and stir-fry for another minute.
- Add chicken and sauce, lower the heat to low and toss until combined.
- Transfer to a plate, top with chopped scallions, sesame seeds and serve.
Source:The Iron You
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