Chicken Chop Suey

by | Jun 2, 2019

Ingredients

  • 1 pound organic chicken
  • 1 cup snow peas
  • 1 can organic baby corn, drained
  • 2 garlic cloves, chopped
  • 1 inch fresh ginger, sliced
  • ½ cup carrots, sliced
  • 2 cups broccoli
  • 2 cups cauliflower
  • ½ cup red bell pepper, cut into 1 inch squares
  • ½ cup green bell pepper, cut into 1 inch square
  • ½ cup cabbage, sliced
  • 3 tablespoons Oyster Sauce, gluten free
  • 3 tablespoons Coconut aminos or Tamari Soy Sauce – gluten free
  • 2 tablespoons avocado or coconut oil, divided
  • ¼ cup water
  • salt and pepper
  • 1 tablespoon arrowroot powder – gluten free

Directions

  1. Season chicken with salt and pepper. Heat wok or large saute pan over medium high heat.
  2. Add 1 tablespoon oil, garlic and ginger; sauté until fragrant. Add chicken and cook for few minutes about 5 minutes; set aside.
  3. Add remaining oil and vegetables; stir fry for few minutes then add the oyster sauce and soy sauce. Combine water and the arrowroot in a small bowl and pour over vegetables. Stir in the chicken. Adjust taste with salt and pepper. Cook for another 2 minutes. Serve with rice or quinoa or whatever side fits your macros!
Talk about it in the forums!