This dish was inspired by The Defined Dish (the sauce is the same, just cut in half for one serving and with some alternative ingredients listed), which is one of my favorite cookbooks! I made a few tweaks to the recipe, and it turned out DELICIOUS! This will definitely be a weeknight staple.
Ingredients
*Note: this will serve one person, adjust ingredients based on number of servings you would like to make
- Two chicken kabobs (chicken, onion, green and red pepper) *if you cannot find kabobs, use about 6 large pieces of cubed chicken, and about a cup of the vegetables, thinly slices
- 1/8 cups chicken broth
- 1/8 cup coconut aminos (or soy sauce)
- 1/2 tablespoon white rice vinegar
- 1/2 teaspoon fish sauce
- 1/8 cup ground ginger
- 1 tablespoon corn starch
- 1 tablespoon minced garlic (fresh or jarred)
- 1 tablespoon chopped scallions
- Salt and pepper
Instructions
- In a small bowl combine the chicken broth, coconut aminos, rice vinegar, fish sauce, ginger, and a healthy amount of cracked pepper. Whisk well, and set aside.
- Place the chicken in a separate bowl, coat with salt and pepper, add the corn starch and mix until chicken is well coated.
- Add the chicken to a hot pan (medium high heat) and cook for about 3 minutes on each side
- Add the onions, peppers, and garlic and continue to cook for about 2 minutes
- Pour the sauce into the pan and move the chicken and vegetables around with tongs so they are coated in the sauce
- Continue to cook on high heat for about 2-3 minutes (sauce should start to bubble), then turn heat to a simmer and cook until chicken is cooked through and sauce has thickened.
- Transfer chicken and veggies to a bowl, scooping up all of the sauce
- Top chicken and vegetables with additional pepper, and freshly chopped scallions
Sprinkle Twist 