THIS AUTHENTIC HEALTHY CHINESE GARLIC CHICKEN IS BETTER THAN TAKE-OUT! SO FLAVORFUL AND CAN BE MADE IN 15 MINUTES, YOU WON’T BELIEVE THIS GARLIC CHICKEN STIR FRY IS PALEO KETO AND WHOLE30 FRIENDLY.
-Chicken thighs (or breast) -Stalk of scallion -Red bell pepper (optional) -Cooking oil -Medium cloves of garlic -Fresh ginger -Arrowroot starch -Coconut aminos -Salt or to taste -Water or chicken broth -Rice vinegar -Sesame oil -Honey or coconut sugar
In a large mixing bowl, wisk together the marinade using coconut aminos, arrowroot starch, and salt. Add the chicken to the marinade. Cover and marinate for 20 minutes.
In a medium mixing bowl, whisk together the stir fry sauce using coconut aminos, water, rice vinegar, sesame oil, honey (if using any), and arrowroot starch.
Heat oil in a skillet on medium to high heat. Sear the chicken on all sides until cooked .Then Remove chicken from the skillet and wipe out the skillet.
Heat oil on medium to high heat and sauté the white part of the scallion and the red pepper for 1 minute.
Add the minced garlic, ginger to the skillet to cook for another 30 - 45 seconds, then mix in the cooked chicken.
Slowly pour in the Chinese stir fry sauce into the pan. Turn down the heat to low and continue to stir and cook the garlic chicken stir fry until the sauce starts to thicken up and bubble in the edges.