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8 Points Plus Per Serving -- Serves 6 (over cauliflower rice)
Grab garlic, ginger and scallions.Cut the scallions so the whites and darks are divided.
Peel garlic, smash cloves and finely chop. Peel ginger with a teaspoon, smash and finely chop.Smash and finely chop scallion whites.
Cut scallion greens into 2" pieces and set aside.
In a small bowl, combine chopped garlic, ginger and scallion whites.[img src="http://www.everydaymaven.com/wp-content/uploads/2013/06/IMG_9296.jpg" width="550"]
Trim chicken thighs of any big pieces of visible fat and cut into bite sized pieces (about 1 1/2 to 2"). Add 3 Tablespoons of the garlic, ginger and scallion white mixture to the chicken pieces along with 1 Tablespoon of toasted sesame oil, 2 Tablespoons of coconut aminos, 1/8 teaspoon ground white pepper and 1/2 teaspoon of kosher salt. Mix until well combined, cover and place in refrigerator to marinate while you finish prepping the vegetables.
Remove core from cabbage and chop into 1" pieces. Don't worry if they are not even or perfect. There will be some bigger chunks here and there.
Wash mushrooms, trim ends and quarter.
Trim ends of broccoli and discard. Remove the florets and cut into even bite sized pieces. Set aside.
Cut the outer edge off of the broccoli stalks. If you are very patient or have more time, peel with a vegetable peeler. Slice the stalks lengthwise into thin strips. Stack the strips and slice lengthwise in half. Slice into 1" pieces and set aside with chopped cabbage.
Grab remaining garlic, ginger and scallion white mixture and add remaining 1 Tablespoon toasted sesame oil, 2 Tablespoons coconut aminos, 1/4 teaspoon ground white pepper and 1 teaspoon kosher salt. Also add in crushed red pepper flakes and 2/3 cup chicken broth. Stir to combine.
Finally, combine cold water with tapioca flour until dissolved.[img src="http://www.everydaymaven.com/wp-content/uploads/2013/06/IMG_9316.jpg" width="550"]
Heat wok or very large skillet over high heat. Add 1/2 Tablespoon coconut oil. Once hot, add in cabbage and broccoli stalks. Cook 2 to 3 minutes, stirring constantly.
Add a splash chicken broth, cover and cook 4 to 5 minutes until tender.
Add in broccoli florets and mushrooms. Cook 1 to 2 minutes, stirring constantly.
Return wok to heat, add remaining 1/2 Tablespoon coconut oil. Once hot, add in chicken thighs. Cook untouched for 2 minutes.
Stir to mix and scrap the bottom of the wok, continue cooking for an additional 2 to 3 minutes, stirring constantly.
Add garlic-coconut amino sauce to chicken and bring to a rapid boil. Cover and cook until chicken is cooked through, about 2 to 3 minutes.
Remove lid, pour in tapioca starch mixture and immediately stir to combine. The sauce will thicken rapidly.
Toss the vegetables back in along with the scallion greens. Toss to with sauce, remove from heat and serve immediately. Enjoy!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.