Anti Inflammatory Ginger-Scallion Mango Chicken Bites
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 3 scallions, thinly sliced, white and green parts separated
- ½ tsp fine sea salt
- 1 tbsp arrowroot starch
- 1 tbsp coconut oil
For the mango glaze
- 1 cup fresh or frozen mango, diced (about 1 medium mango)
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
For serving
- 2 scallions, thinly sliced (green parts only), for serving (optional)
- 1 tbsp fresh cilantro, roughly chopped, for serving (optional)
Instructions
- 1
In a medium bowl, combine the chicken pieces with 3 tbsp coconut aminos, 1 tbsp grated ginger, the white parts of the 3 sliced scallions, and the salt. Toss well, then sprinkle the arrowroot starch over the chicken and toss again until each piece is lightly coated. Cover and refrigerate for 30 minutes.
- 2
While the chicken marinates, make the mango glaze: combine the mango, 2 tbsp coconut aminos, apple cider vinegar, 1 tsp grated ginger, honey, and turmeric in a small saucepan over medium heat. Cook, stirring occasionally, until the mango softens and breaks down, about 6–8 minutes. Use the back of a spoon to mash any remaining chunks into a smooth, thick sauce that coats the spoon. Remove from heat and set aside.
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