Servings: 4 servings 1x
Ingredients
- 2 tbsp avocado oil
- 6 boneless skinless chicken thighs
- 2 green bell peppers
- 1 yellow onion
- 2 tbsp arrowroot strach
- 1/2 tbsp + 1 tsp fresh cracked black pepper
- 1 tsp garlic powder
- 1 tsp ground ginger power
- 1/2 cup chicken broth or chicken bone broth
- 1/4 cup coconut aminos
- 1/4 cup rice vinegar
- 1 tbsp fish sauce
Instructions
- Cube the chicken thighs into bite-sized cubes
- Cube the onion and bell peppers into cubes about the same size as the chicken
- Combine the arrowroot starch, garlic powder, ground ginger powder, and 1/2 tbsp fresh cracked black pepper in a small bowl
- Whisk together chicken broth, coconut aminos, rice vinegar, fish sauce, and 1 tsp black pepper to make a suace and set to the side
- Toss cubed chicken in the arrowroot starch and seasoning mixture
- Heat 1 tbsp avocado oil in a large nonstick skilet or wok over medium heat
- Add onions and bell peppers to the pan and cook for 6 minutes tossing frequently and then remove them from the pan
- Keep the heat on medium and add an addition 1 tbsp of avocado oil to the pan
- When the oil is hot add a small portion of the chicken to the pan – you will cook the chicken in batches so that it gets an even crisp
- Cook each batch of chicken (in my pan I did 3 batches) for about 4 minutes each tossing frequently until it is browned on all sides
- Once your final batch of chicken is browned on all sides, add of the chicken back into the pan along with the veggies and sauce you make earlier
- Increase the heat until the sauce starts to bubble
- Reduce the heat to a simmer and simmer for 5 minutes tossing frequently
- The sauce should thicken slightlty and coat the chicken and veggies
- Once the chicken has simmered for 5 minutes, remove the pan from the heat and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.