I saw a
recipe for this on Pinterest. It was my
inspiration for this version – which turned out super amazing. I’m following a special eating plan right now
that is limiting what I can and cannot eat… and it can be a little challenging
sometimes. But, I’m seeing such great
results that it’s keeping me motivated. So,
in this recipe I used Bragg’s Aminos as an alternative for soy sauce. You can use regular soy sauce, if you
prefer. However, by using the Bragg’s
Aminos – this a gluten free taste treat!
Enjoy!
Ingredients:
Head of Napa
Cabbage, chopped into chunks
2 carrots,
cut into julienne slices
1 bunch of
green onions, chopped (Reserve a bit for fresh garnish)
4 boneless
skinless chicken thighs
12 oz.
package bean sprouts
I did not measure the following:
Dark Sesame
Oil
Olive Oil
Ground Coriander
Asian
Seasoning
Salt
Granulated Garlic
Coconut Oil
Bragg’s
Aminos
Directions:
Drizzle and
heat some sesame oil and olive oil into a large skillet.
Cut the
chicken thighs into pieces. Season with
salt, granulated garlic, coriander powder and Asian seasoning. Toss to coat all the pieces.
When the
skillet is hot, add the chicken. Stir
fry until cooked through. Because the
pieces are small, it doesn’t take too long.
Remove the chicken to a plate or bowl.
Drizzle Bragg’s Aminos over the chicken.
Add some
coconut oil to the same skillet. Heat
until melted. Add the cabbage and
carrots and stir fry until they begin to soften. Add the green onions and bean sprouts and
continue stir frying until they just begin to become soft.
Add the
chicken and juices back to the pan.
Drizzle a tiny bit of sesame oil over all. Toss to completely coat everything and remove
from the heat.
Serve in
bowls with Bragg’s Aminos to taste.
Should provide four good sized portions.
