Soy Ginger Chicken
- 2 tbsp coconut oil
- ginger 1 inch piece, peeled and finely chopped
- 2 garlic cloves finely chopped
- 1 tsp toasted sesame oil
- 2 organic chicken breasts skinless, boneless (or 4 boneless thighs), cut into strips
- 1 broccoli cut into florets
- 1 cup sugar snap peas
- ¼ cup tamari wheat-free soy sauce
- ¼ cup organic broth chicken or veggie
- 2 tbsp sesame seeds toasted (we love black!)
- 1 green onion chopped to garnish
- 1 cup brown rice quinoa, any whole grain - optional
- Add the coconut oil to a large frying pan and place over medium heat. Add the ginger and garlic and cook for about 30 seconds until fragrant - be careful not to burn.
- Add the sesame oil and the chicken to the pan, trying not to overlap. Let the chicken sit and brown for about a minute on each side.
- Add the broccoli, sugar snap peas, tamari and chicken broth, reduce to a medium-low heat and let simmer for about 10-12 minutes or until the chicken is cooked all the way through.
- Using a slotted spoon, remove the chicken and set aside on a plate, leaving the juices in the pan. Add the sesame seeds to the liquid and cook for another minute.
- Spoon the sauce over the chicken and broccoli and garnish with scallions and more sesame seeds as desired. Serve over your favorite whole grain, bed or greens or simply plated on it’s own.
Simply omit the grains or use cauliflower rice to make this dish grain-free!