Marinade / Sauce
1/2 cup coconut aminos
Juice and zest of 1 orange
1 tbsp grated fresh ginger
3 cloves of garlic finely grated
1 tbsp fish sauce
1 tsp arrowroot flour
1 tbsp coconut oil
1 kg of organic free range chicken cut into stir fry strips
1 sm – med head of broccoli cut into pieces
1 lg carrot Julienne
1 zucchini Julienne
1 red capsicum sliced
1 lg onion sliced
1 bunch of Asian greens chopped
Mix all marinade ingredients except the arrowroot flour into a bowl, add sliced chicken and allow to marinate for a few hours.
Heat coconut oil in a wok over med to high heat. Add the chicken and cook in batches until the chicken is cooked. Do not discard the marinade as this will become the sauce.
Set the chicken aside, stir fry the veggies until cooked to your liking.
Add the chicken to the veggies and toss though.
Mix the arrowroot flour into the remaining marinade. Stir though the chicken and veggies. Toss until sauce has thickened.
Serve with chopped nuts and or cauliflower rice