INGREDIENTS:
CHICKEN:
1 pound boneless, skinless chicken thighs
1/4 cup coconut aminos
1 tablespoon sesame oil
1 teaspoon arrowroot
1-inch piece fresh ginger, grated (about 1 tablespoon)
2 cloves garlic, minced (about 2 teaspoons)
1 teaspoon coconut oil
VEGETABLES:
1 pound green beans
1 large sweet potato (about 10-12 ounces)
SAUCE (OPTIONAL):
1/2 cup chicken broth
1/3 cup unsweetened apple sauce
1/4 cup coconut aminos
1 tablespoon Kickass Ketchup (or other paleo/Whole30 compliant ketchup)
4 cloves garlic, peeled and smashed
1 dried date (or dried fig), pit removed
1 teaspoon arrowroot powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
Dash cayenne pepper
DIRECTIONS:
Prep the chicken. In a medium bowl, mix the coconut aminos, sesame oil, arrowroot, ginger, and garlic. Cut the chicken into 1-inch pieces and add to the bowl. Mix well, then cover and refrigerate at least 2 hours or up to overnight.
Prep the veggies. Peel the sweet potato and cut in half lengthwise, then cut into 1/4-inch slices. Set aside. Wash and trim the green beans, then cut in half cross-wise. Set aside.
Prep the sauce. Place all the sauce ingredients in a blender or food processor and purée until smooth. When you’re ready to start stir-frying the chicken and veggies, pour the sauce into a small saucepan, bring to a boil, then reduce heat to a gentle simmer so the sauce thickens.
Cook the veg. In a large, non-stick skillet or wok, bring 1/2 cup water to a boil, then add the sweet potatoes. Cover and steam until tender, 4-5 minutes. Remove the sweet potatoes to a large bowl. Add another 1/2 cup water to the pan, bring to a boil, then add the green beans. Cover and steam until tender, 4-5 minutes. Remove the beans from the pan and add to the bowl with the sweet potatoes.
Cook the chicken. In the same skillet, dry out any remaining water and heat 1 teaspoon coconut oil over medium-high heat. Remove the chicken from the marinade (and discard remaining marinade). Working in batches, if necessary, add the chicken in a single layer and cook until well browned, about 4-5 minutes per side. Try not to crowd the pan or the chicken won’t attain the crispy, brown exterior that makes this dish feel decadent. As the chicken browns, add it to the bowl with the vegetables.
If using the sauce: Return the chicken and veggies to the sauté pan, add the sauce, and stir-fry until coated with sauce and heated through. Garnish with toasted sesame seeds and scallions.
If not using the sauce: Return the chicken and veggies to the sauté pan and season with a few dashes of coconut aminos. Garnish with toasted sesame seeds and scallions. Tastes great with oven-roasted cauliflower rice.
Recipe courtesy of http://meljoulwan.com/2014/06/17/wf2-recipe-chicken-nanking/