Red Meat Allergy Friendly Ginger-Scallion Chicken Zoodle Bowl
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 2 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- ½ tsp turmeric
- ¼ tsp sea salt
For the ginger-scallion sauce
- 2 tbsp coconut oil
- 6 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 3 tbsp coconut aminos
- ½ cup bone broth
- 1 tsp apple cider vinegar
- 1 tsp arrowroot starch
- 1 tbsp cold water
For the zoodles
- 4 medium zucchini (about 2 lb total), spiralized into noodles
- 1 tbsp coconut oil
- ¼ tsp sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp fresh lime juice (optional)
Instructions
- 1
In a small bowl, whisk together 2 tbsp coconut aminos, 1 tbsp grated ginger, 1 tbsp apple cider vinegar, turmeric, and 1/4 tsp salt. Add the chicken thighs, turn to coat, and let marinate at room temperature for 15 minutes.
- 2
Heat a large skillet or wok over medium-high heat. Lift the chicken from the marinade, letting the excess drip back into the bowl, and discard the used marinade. Sear the chicken thighs undisturbed for 5 minutes, until the underside is deep golden and releases easily from the pan.
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