Chinese Chicken with Ginger Garlic Sauce

I was never a big fan of Chinese food except for chicken with garlic sauce. Now, I never order Chinese food because it will most likely have gluten and most definitely soy in it. I came up with this dish as a healthy Chinese food alternative. It is a little spicy so if your not that into spice you can leave out or use less of the chili paste. 

1 lb boneless skinless chicken cut into cubes preferably organic
1 tablespoon olive oil
1 head of broccoli cut into florets and lightly steamed
2 scallions chopped

For the Sauce
4 garlic cloves minced
1 inch piece of ginger minced
1/4 cup coconut aminos
1/4 cup water
1/4 cup honey
1 tablespoon olive oil
1 tablespoon of chili paste
1 tablespoon arrowroot dissolved in a little water
salt and pepper to taste

Place all sauce ingredients in a bowl and mix together. Divide in half and place cubed chicken into one half and marinade for about an hour. Heat olive oil in a pan over medium heat. Remove chicken from marinate with a slotted spoon and add the chicken to the pan. Cook until chicken is no longer pink, about 5 minutes. Add the reserved sauce and cook until chicken is cooked through. Stir in the broccoli and cook for a few minutes until heated through. Transfer to a plate and sprinkle scallions on top. Serve over rice or quinoa.


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