Ginger Soy Chicken

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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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