Chinese Ginger Scallion Chicken Stir Fry Allergy Friendly 1771028260216 B4yh

Ingredients

• 1.5 lbs Chicken breast, thinly sliced
• 3 tablespoons Fresh ginger, julienned
• 2 bunches Scallions (green onions), cut into 2-inch pieces
• 0.25 cup Coconut aminos (Soy-free alternative)
• 1 tablespoon Arrowroot powder (Corn-free thickener)
• 1 teaspoon Toasted sesame oil (Seed-based, omit if seed allergy)(optional)
• 3 cloves Garlic, minced
• 2 tablespoons Avocado oil or light olive oil
• 1 tablespoon Rice vinegar
• 0.25 cup Chicken bone broth (Gluten-free)

Instructions

1. 1

   In a small bowl, whisk together the coconut aminos, chicken broth, rice vinegar, and arrowroot powder to create the stir-fry sauce.

2. 2

   Heat one tablespoon of oil in a large wok or skillet over high heat until shimmering.

3. 3

   Add the sliced chicken in a single layer and sear for 3-4 minutes until golden and cooked through; remove chicken from the pan and set aside.

4. 4

   Add the remaining tablespoon of oil to the pan, then toss in the ginger and garlic, sautéing for 30 seconds until fragrant.

5. 5

   Add the white parts of the scallions to the pan and stir-fry for 1 minute.

6. 6

   Return the chicken to the pan along with the green parts of the scallions.

7. 7

   Pour the prepared sauce over the mixture and toss constantly for 1-2 minutes until the sauce thickens and coats the chicken.

8. 8

   Drizzle with sesame oil if using and serve immediately over rice or cauliflower rice.