Low Fiber Ginger & Coconut Aminos Chicken Poppers
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
For the marinade
- ¼ cup coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp fresh ginger, finely grated
Ingredient noteLow 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.
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- ¼ tsp salt
For cooking
- 2 tbsp coconut oil
Ingredient noteLow 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.
For serving
- 2 scallions, thinly sliced (optional)
Can be omittedscallions
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, whisk together the coconut aminos, grated ginger, minced garlic, turmeric, apple cider vinegar, honey, and salt until combined.
- 2
Add the chicken pieces to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes.
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