1. Prepare the marinade in a mixing bowl by combining the tamari or coconut aminos, garlic (powder or raw), grated ginger, sweetener. Stir to combine
2. Drop in the chicken thigh pieces, toss to coat the chicken. Let rest 5 to 60 minutes – longer marinating time will create a better flavour
3. To a hot wok or deep sided frying pan set on medium heat, add the oil and when the oil is sizzling, drop in the marinated chicken thighs. Cook about 5 minutes before tossing. Toss and cook until the meat is done all the way through. Transfer to a serving bowl.
4. OPTIONAL: garnish with cilantro and julienned slices of fresh ginger. Serve hot. Enjoy!
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