This recipe can be served as a vegetarian dish, or it can be served with meat. If you would like to go the vegetarian route please use mushrooms in place of the chicken. The first part of this recipe will take about 45 minutes to prepare, and the second part will take about 10 minutes.
INGREDIENTS
2 tbs of olive oil
8 oz. of boneless, skinless chicken thigh
2 bell peppers
1 tbs of epis lakay
¼ c of coconut aminos
1 ¼ c of water (for the sauce)
2 tsp of arrow root flour
1 tsp of fresh ginger
¼ tsp of ground black pepper
2 tbs garlic & herb seasoning
¼ - 1 tsp sea salt (optional)
2 tbs of raw honey
¾ tsp ginger
1 lemon
INSTRUCTIONS
Part 1. First, clean and trim any excess fat off your chicken, and cut it into bite sized pieces. Throughly wash your vegetables and cut them into ¼ to ½ in thick slices. In bowl, season your chicken thigh with epis lakay, sea salt, garlic & herb seasoning blend, lemon juice, ground black pepper, and ginger. Then place a skillet on medium heat add in 1 tablespoon of olive oil and the chicken. Once your chicken has cooked, remove it from the heat and set it aside.
Part 2. Add 1 tbs of olive oil to a skillet and place it on low heat. Then stir in ¼ cup of coconut aminos, ¾ tsp of ginger, 1 cup of water, and 2 tbs of honey. In a separate bowl, combine ¼ cup of cold water and 1 tablespoon of arrow root flour and whisk them together. Slowly mix in water and flour mixture into skillet; once the sauce has started to thicken, add in your chopped vegetables, and then add in the chicken that you previously set aside. Finally, serve over steamed rice and enjoy!