Soy Ginger Chicken

2 Servings

chicken-page

  • 2 tablespoons coconut oil
  • 1 inch piece of ginger, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon toasted sesame oil
  • 2 organic boneless, skinless chicken breasts (or 4 boneless thighs), cut into strips
  • 1 small head broccoli, cut into florets
  • 1 cup sugar snap peas
  • ¼ cup tamari (wheat-free soy sauce)
  • ¼ cup organic chicken or veggie broth
  • 2 tablespoons of toasted sesame seeds (we love black!)
  • 1 green onion, chopped to garnish
  • 1 cup brown rice, quinoa, any whole grain – or cauliflower rice (optional)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.