Red Meat Allergy Friendly Coconut Aminos Chicken Stir-Fry with Mushrooms
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, thinly sliced against the grain
- 3 tbsp coconut aminos, divided
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
- ¼ tsp salt
For the sauce
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp arrowroot starch
- ½ tsp turmeric
- ¼ tsp ground ginger
For the stir-fry
- 2 tbsp coconut oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 12 oz cremini mushrooms, sliced ¼-inch thick
- 2 medium carrots, peeled and cut into thin matchsticks
- 3 scallions, white and green parts separated, thinly sliced
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley or cilantro, roughly chopped (optional)
Instructions
- 1
In a medium bowl, combine the sliced chicken thighs with 3 tbsp coconut aminos, 1 tsp grated ginger, 1/2 tsp turmeric, and 1/4 tsp salt. Toss to coat evenly and let marinate at room temperature for 15 minutes.
- 2
While the chicken marinates, whisk together the sauce ingredients in a small bowl: 3 tbsp coconut aminos, apple cider vinegar, arrowroot starch, 1/2 tsp turmeric, and ground ginger until the starch is fully dissolved with no lumps. Set aside.
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