Red Meat Allergy Friendly Coconut Aminos Chicken Manchurian
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Learn more āIngredients
4 servings
For the chicken
- 1 Ā½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp cassava flour
- 1 tbsp arrowroot starch
- 1 tsp fresh ginger, finely grated
- Ā½ tsp turmeric
- Ā½ tsp salt
- 3 tbsp coconut oil, divided
For the sauce
- ā cup coconut aminos
- 2 tbsp apple cider vinegar
- Ā½ cup chicken bone broth
- 1 tbsp honey
- 1 tbsp arrowroot starch
- 1 tbsp water
For the stir-fry
- 1 tbsp coconut oil
- 1 medium carrot, cut into thin matchsticks
- 1 medium zucchini, cut into thin matchsticks
- 4 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely grated
- 3 scallions, white and green parts separated, thinly sliced
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a medium bowl, whisk together the cassava flour, arrowroot starch, grated ginger, turmeric, and salt. Add the chicken pieces and toss until every piece is evenly coated. Let the coated chicken rest for 15 minutes at room temperature so the coating adheres.
- 2
In a small bowl, whisk together the coconut aminos, apple cider vinegar, chicken bone broth, and honey until combined. In a separate small bowl, stir the arrowroot starch and water together until smooth to form a slurry. Set both aside.
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