Chinese Garlic Chicken

Ingredients

• 1.5 lb chicken thighs, or breast
• 1 stalk of scallion
• ¼ red bell pepper, optional
• 3 – 4 tbsp cooking oil
• 5 medium cloves of garlic, ~2.5 tbsp minced
• 1 inch of fresh ginger, ~ 1/2 tbsp minced

Marinade

• 1.5 tbsp arrowroot starch
• 2 tbsp coconut aminos
• 1/2 tsp salt or to taste

Stir fry Sauce

• 1/3 cup coconut aminos
• 1/3 cup water or chicken broth
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1.5 tbsp arrowroot starch
• 2 tbsp honey or coconut sugar, omit for Whole30 and Keto option

Equipment

• Always Pan

Instructions 

1. Start with cutting the chicken into 1-inch cubes.
2. In a large mixing bowl, wisk together the marinade using coconut aminos, arrowroot starch, and salt. Add the chicken to the marinade. Cover and marinate for 20 minutes.
3. Mince the garlic, and fresh ginger. Chop the scallions and separate the green and white parts. Thinly slice the red bell pepper. Set aside.
4. In a medium mixing bowl, whisk together the stir fry sauce using coconut aminos, water, rice vinegar, sesame oil, honey (if using any), and arrowroot starch. 
5. Heat 2 – 3 tbsp oil in a skillet on medium to high heat. Sear the chicken on all sides until cooked through, about 6-8 min, or until the internal temperature reaches 160F. Then Remove chicken from the skillet and wipe out the skillet. 
6. Heat 1 tbsp of oil on medium to high heat and sauté the white part of the scallion and the red pepper for 1 minute. 
7. Add the minced garlic, ginger to the skillet to cook for another 30 – 45 seconds (before the garlic starts to brown), then mix in the cooked chicken.
8. Slowly pour in the Chinese stir fry sauce into the pan.
9. Turn down the heat to low and continue to stir and cook the garlic chicken stir fry for 1 minute or until the sauce starts to thicken up and bubble in the edges. 
10. Lastly, turn off the heat, garnish with the green parts of the scallion, and/or roasted sesame seeds. Serve with Jasmin rice or cauliflower rice. ENJOY!