My children refuse to believe this is the actual name of the dish but this is a classic Cantonese chicken and vegetable stir-fry. It is cleaned up and made Whole 30 compliant by @thedefineddish. The entire family enjoyed this dish!
Ingredients
For the chicken:
- 1.5 pounds boneless skinless chicken breasts
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 egg white (only)
- 1 tablespoon tapioca flour (or arrowroot)
For the sauce:
- 1/4 cup coconut aminos
- 1 teaspoon fish sauce
- 1/4 cup chicken broth
- 1 teaspoon tapioca flour (or arrowroot)
- 1/2″ knob fresh ginger, peeled and finely grated
- 1 tablespoon rice vinegar
For the stir-fry:
- 1/5 cup baby bella mushrooms, thinly sliced (about 6 mushrooms)
- 1 cup carrot, peeled and sliced on the diagonal (1 large)
- 1.5 cups snow peas
- 3 tablespoons avocado oil
- 8 ounce sliced water chestnuts, drained
- 4 cloves garlic, very thinly sliced
To prepare the chicken, put it on a cutting board and cover with plastic wrap. Pound chicken with a meat mallet (or bottom of a skillet) until it is an even 1/4″ thickness. Discard plastic wrap and cut the chicken into 1″ cubes. In a bowl, combine the salt, pepper, egg white and arrowroot flour and stir until well combined. Toss with chicken thoroughly. Set aside.
To make the sauce, combine all sauce ingredients and whisk to combine. Set aside.
To make stir-fry, heat a large skillet or wok over high heat with 2 tablespoons avocado oil. When the oil is very hot, add the chicken in batches, being careful not to overcrowd the skillet. Do this in batches to allow the chicken to crisp up and cook evenly, about 2-3 minutes per side. Transfer cooked chicken to a clean plate and continue cooking until all chicken is cooked. Set aside. Add 1 tablespoon of avocado oil to the same skillet. Add the mushrooms, carrots, snow peas, water chestnuts and garlic to the skillet. Saute, stirring often, until the vegetables are slightly tender, about 3-4 minutes. Pour sauce over the vegetables and add chicken back to skillet. Toss to incorporate. Cook, stirring, until the sauce has thickened and the chicken is coated in the sauce, about 2 minutes.