Easy Soy-Ginger Chicken

Easy Soy-Ginger Chicken (Low Carb & Gluten-Free)

Ingredients

Serves 4

1 lb / 453 gr free-range organic chicken breast, cut into 1½-inch chunks

2 tablespoons arrowroot powder*, divided

⅓ cup wheat-free soy sauce (or coconut aminos)

2 tablespoons raw organic honey (or raw coconut palm sugar such as Madhava)

2 garlic cloves, minced

handful fresh cilantro, chopped

1 piece fresh ginger (about 2-inches), peeled and finely chopped

1 tablespoon balsamic vinegar

1 teaspoon ground coriander

½ teaspoon ground black pepper

5 scallions, thinly sliced on the diagonal

2 medium carrots, thinly sliced crosswise

*arrowroot powder acts like cornstarch.

Directions

In a saucepan whisk 1 tablespoon of arrowroot powder with 2 tablespoons of water until lumps are gone. Add soy sauce, honey, garlic, ginger, vinegar, coriander and pepper and bring to a boil over medium heat. Reduce to a simmer and cook until sauce thickens and coats the back of a spoon, about 5 to 6 minutes. Set aside.

Combine chicken chunks and remaining 1 tablespoon of arrowroot powder, a pinch of salt and pepper in a Ziploc bag (or a shallow dish) and shake/toss until all chicken pieces are evenly coated.

Heat one tablespoon of olive oil in a wok (or large skillet) over medium-heat until sizzling. Add chicken and cook for 3 minutes on one side. Turn and cook for another 3 minutes. Transfer to a plate and set aside.

Heat remaining 1 tablespoon of olive oil in the wok (or skillet) over medium-high heat until sizzling. Add carrots and stir-fry for 2 minutes, add scallions and stir-fry for another minute.

Add chicken and sauce, lower the heat to low and toss until combined.

Transfer to a plate, top with chopped scallions, sesame seeds and serve.