Whole 30 Ginger-Scallion Chicken Stir-Fry
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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
- 1 tbsp fresh ginger, finely grated
- 1 tsp arrowroot starch
- ½ tsp fine sea salt
For the stir-fry
- 2 tbsp coconut oil, divided
- 1 bunch scallions (about 6), white and light green parts cut into 1-inch pieces, dark green tops thinly sliced and reserved for garnish
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 medium zucchini, cut into thin half-moons
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ¼ tsp ground turmeric
For the cauliflower rice
- 1 head cauliflower, cut into florets and riced (about 4 cups)
- 1 tbsp coconut oil
- ¼ tsp fine sea salt
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
In a medium bowl, combine the sliced chicken thighs with 3 tbsp coconut aminos, 1 tbsp grated ginger, arrowroot starch, and 1/2 tsp salt. Toss until the chicken is evenly coated and set aside while you prepare the vegetables.
- 2
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Do not over-process — the pieces should resemble coarse grains, not a paste.
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