Ginger Garlic Chicken Stir-Fry with Coconut Aminos

Ingredients

• 1.5 lbs Chicken breast
• 1/4 cup Coconut aminos
• 1 tbsp Arrowroot powder
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 cups Broccoli florets
• 1 cup Carrots
• 2 tbsp Sesame oil
• 4 cups Rice

Instructions

1. 1Cut the 1.5 lbs Chicken breast into bite-sized pieces, about 1-inch cubes. Place the chicken pieces in a medium bowl and sprinkle with the 1 tbsp Arrowroot powder, tossing to coat evenly.
2. 2Cook the 4 cups of Rice according to package directions. Keep warm.
3. 3Heat the 2 tbsp Sesame oil in a large 12-inch skillet or wok over medium-high heat, about 400°F (200°C).
4. 4Add the coated 1.5 lbs Chicken breast to the hot skillet. Stir-fry for 5-7 minutes, until the chicken is cooked through and lightly browned on all sides. The internal temperature should reach 165°F (74°C).
5. 5Add the 1 tbsp Ginger and 2 cloves Garlic to the skillet with the chicken. Stir-fry for 1 minute more, until the ginger and garlic are fragrant.
6. 6Add the 2 cups Broccoli florets and 1 cup Carrots to the skillet. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp and bright green and orange.
7. 7Pour the 1/4 cup Coconut aminos over the chicken and vegetables. Stir everything together to combine and heat through for 1 minute.
8. 8Serve the Ginger Garlic Chicken Stir-Fry immediately over the cooked 4 cups of Rice.

Substitutions

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