Garlic Ginger Chicken

1 LB. skinless boneless chicken breast, cooked and cubed. (I pound my breasts out so they are even and cook evenly.  I cook them for about 3-5 minutes each side with a little olive oil until I reach 165 degrees in each breast.

1 cup or 8 oz of sliced mushrooms

1 small onion diced

2 tablespoons preferred Paleo friendly fat (Olive oil, ghee, avocado oil, etc.)

2-4 cups broccoli or asparagus or both; just trim the end of the asparagus & cut either into bite sized pieces

½ teaspoon Salt

¼ teaspoon Pepper

½ teaspoon Garlic powder

½ teaspoon Onion powder

The Sauce. Mix and reserve about ¼ cup)

½ cup coconut aminos

¼ cup coconut sugar

1 Tablespoon sesame seed oil

1-2 Tablespoons of fresh grated ginger

3-5 garlic cloves, you can mince this but I prefer grated.  Use as much or as little garlic as you like

1 tablespoon Arrowroot Flour (Add this to the ¼ cup reserved sauce and whisk until it is blended in, no white chunks)


2 tablespoons green onion (optional)

2 tablespoons toasted sesame seeds (Optional)

Mix the sauce together and set aside. Reserve about ¼ cup

Cook chicken in a large nonstick skillet on medium to medium-high, about 3-5 minutes each side until reach safe temperature of 165 degrees.

Remove chicken, cool a bit, and cut into cubes.

Add more oil if needed, cook mushrooms, garlic, and onions to pan and cook until onions look translucent. About 2 minutes.

Add a little more cooking fat if needed, and cook the asparagus/broccoli until a bright green color.  

Return your chicken to the pan and season all with salt, pepper, garlic and onion powder. Cook altogether for 2-3 more minutes.

Pour sauce over chicken & veggies in pan and simmer on a medium-low heat.  When it starts to simmer add the reserve sauce containing the arrowroot powder, slowly.  Simmer another 2-3 minutes on low.

Serve over cauliflower rice or plain rice and garnish with toasted sesame seeds or green onions

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