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Ginger Soy Chicken

Servings: 4


INGREDIENTS

  • 800 g (28 oz) chicken thigh meat, boneless – cut into 1 inch (2.5 cm) pieces
  • 60 g (4 tbsp) gluten free & sugar free tamari or coconut aminos
  • 8 g (1 tbsp) garlic – minced or 1 tsp garlic powder
  • 34 g (6 tbsp) ginger – grated
  • 13 g (1 tbsp) monk fruit based sweetener – ground to a fine confectionery powder
  • 56 g (4 tbsp) avocado oil, olive oil or refined coconut oil
  • Garnish – OPTIONAL (not included in macros)
  • julienned ginger
  • cilantro leaves– rough chopped

DIRECTIONS

  • 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!
     
     
     
     
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHART

FYI

Make extra, as the leftovers can be frozen as prep ahead meals.

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  • author By Angela Wilkes
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  • Cuisine: Asian
  • Category: Chicken
  • Created: February 19, 2021

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