AuthorIAmACleanEaterTeamCategoryAround The World, Dinner, Meal PlansHeat 1 tablespoon of avocado oil in skillet on medium heat. Add the broccoli and mushrooms and cook for approximately 7 minutes or until vegetables are tender.
Add the ginger and garlic to the pan and cook for 30 seconds more.
Remove the vegetables from the pan; place them on a plate and cover.
Turn heat to high and add the remaining tablespoon of oil.
Season the chicken pieces with salt, pepper and Szechuan spice and add them to the pan in a single layer Cook for 4-5 minutes on each side until golden brown and cooked through.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the chicken broth and coconut amino. In a small bowl mix the cassava flour with a tablespoon of cold water.
Pour the mixture over the chicken and vegetables; cook for 30 seconds. Add the cassava flour and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately
Ingredients
Directions
Heat 1 tablespoon of avocado oil in skillet on medium heat. Add the broccoli and mushrooms and cook for approximately 7 minutes or until vegetables are tender.
Add the ginger and garlic to the pan and cook for 30 seconds more.
Remove the vegetables from the pan; place them on a plate and cover.
Turn heat to high and add the remaining tablespoon of oil.
Season the chicken pieces with salt, pepper and Szechuan spice and add them to the pan in a single layer Cook for 4-5 minutes on each side until golden brown and cooked through.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the chicken broth and coconut amino. In a small bowl mix the cassava flour with a tablespoon of cold water.
Pour the mixture over the chicken and vegetables; cook for 30 seconds. Add the cassava flour and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately
