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Recipe
Ingredients
- •5 cloves garlic
- •1 1/2 pounds chicken meat
- •5 green onions
- •2 carrots
- •5 tablespoons cilantro
- •2 limes
- •5 tablespoons coconut oil, (more if you use breast meat less if you use thigh meat)
- •3 tablespoons fish sauce
- •1 tablespoon coconut aminos, (or more fish sauce)
- •1 1/2 teaspoons coconut vinegar
- •12 ounces broccoli slaw
Instructions
- 1.Get your prep locked down: Chop the garlic and green onions, slice the carrots into thin matchsticks, chop the cilantro, juice the limes, and cut your chicken into 1-inch bites.
- 2.Crank your wok up to medium-high heat. Add your coconut oil and garlic, stir-frying for 1 minute until fragrant.
- 3.Toss in the chicken chunks and cook for 2-3 minutes, stirring constantly until lightly browned.
- 4.Pour in the fish sauce, coconut aminos, fresh lime juice, and coconut vinegar. Let it rapidly simmer for 5-8 minutes until the chicken is fully cooked.
- 5.Dump in the broccoli slaw and julienned carrots. Stir-fry vigorously for 3-4 minutes until tender-crisp.
- 6.Toss in the green onions and cilantro, stir one last time, and serve up your clean takeout alternative!