Ingredients:
150g boneless chicken per person (I used 600g for the four of us home that night)
2 TBSP coconut oil and 3 TBSP olive oil
2-3 cloves minced garlic (plus optional 2 TBSP fresh minced ginger)
Bags of frozen stir-fry veges (I used about 1 1/2 bags)
1/3 cup soy/tamari sauce
2 cups chicken stock
3 TBSP rice flour or other thickener
Method:
Cut up chicken into chunks and set aside. Heat coconut oil and 1 TBSP olive oil in large skillet over med/high temp.
Add garlic and ginger (if using) and cook for about 1 minute.
Add chicken chunks and cook 4-5 minutes, stirring until they brown.
Add extra oil if needed, and stir-fry vege mix, and cook until softened (about 5-10 mins), stirring frequently.
Add soy/tamari sauce (I used a mixture) and mix thoroughly
In a separate bowl, whisk rice flour into chicken stock, then pour into pan, and continue to stir and cook until sauce thickens, which will happen quickly.
Serve!
150g boneless chicken per person (I used 600g for the four of us home that night)
2 TBSP coconut oil and 3 TBSP olive oil
2-3 cloves minced garlic (plus optional 2 TBSP fresh minced ginger)
Bags of frozen stir-fry veges (I used about 1 1/2 bags)
1/3 cup soy/tamari sauce
2 cups chicken stock
3 TBSP rice flour or other thickener
Method:
Cut up chicken into chunks and set aside. Heat coconut oil and 1 TBSP olive oil in large skillet over med/high temp.
Add garlic and ginger (if using) and cook for about 1 minute.
Add chicken chunks and cook 4-5 minutes, stirring until they brown.
Add extra oil if needed, and stir-fry vege mix, and cook until softened (about 5-10 mins), stirring frequently.
Add soy/tamari sauce (I used a mixture) and mix thoroughly
In a separate bowl, whisk rice flour into chicken stock, then pour into pan, and continue to stir and cook until sauce thickens, which will happen quickly.
Serve!
Super quick and tasty - perfect for the nights when you get home and need a fast dinner! (Sorry, forgot to take a photo, but it looked really pretty! Make it yourself and find out :-)).