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Low residue diets limit fibrous roots and whole spices. Only about 3/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Low residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid coconut oil, please tap it and change its rating to Red.
In a small bowl, whisk together the coconut aminos, apple cider vinegar, arrowroot starch, turmeric, and 1/2 tsp salt until the starch is fully dissolved and no lumps remain. Set aside.
Heat 2 tbsp of the coconut oil in a large (12-inch) skillet or wok over high heat until shimmering and just beginning to smoke. Add the chicken in a single layer and cook undisturbed for 3 minutes, until the underside is golden. Flip and cook for another 2–3 minutes, until the chicken is opaque throughout with no pink at the center and reaches 165°F (74°C) on an instant-read thermometer. Transfer to a plate.
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