Ginger Garlic Chicken with Rice

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Avocado Oil
• 4 cloves Garlic
• 2 tbsp Ginger
• 3 tbsp Coconut Aminos
• 1 tbsp Rice Vinegar
• 1 tbsp Honey
• 1 tsp Sesame Oil
• 2 stalks Green Onions
• 4 cups Cooked Rice

Instructions

1. 1Cut the 1.5 lbs of Chicken Thighs into bite-sized pieces, about 1-inch cubes.
2. 2Heat the 2 tbsp of Avocado Oil in a large 12-inch skillet over medium-high heat, about 375°F (190°C).
3. 3Add the cut chicken thighs to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. The chicken should reach an internal temperature of 165°F (74°C).
4. 4Add the 4 cloves of minced Garlic and 2 tbsp of grated Ginger to the skillet with the chicken. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the garlic.
5. 5Pour in the 3 tbsp of Coconut Aminos, 1 tbsp of Rice Vinegar, and 1 tbsp of Honey. Stir everything together to coat the chicken.
6. 6Bring the mixture to a simmer, then reduce the heat to medium-low. Let it cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken. The sauce should be thick enough to leave a trail on the back of a spoon.
7. 7Remove the skillet from the heat. Stir in the 1 tsp of Sesame Oil.
8. 8Serve the ginger garlic chicken over the 4 cups of Cooked Rice. Garnish with the 2 stalks of sliced Green Onions before serving.

Substitutions

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