Ginger Chicken

Ginger Chicken

Last night was a great night in the gym for me. I push jerked and overhead squatted 120 pounds like it was 90 and it felt great. This is not normally something to get excited about except I have not done an overhead squat at this weight in over 8 months and it is only five pounds off my previous personal record. I have taken a very long break from lifting heavy and I forgot how much I love it.

It was a late night in the gym and I needed to make a quick meal. This ginger chicken took me literally 10 minutes to put together and only a few more to cook it. I served it with a mound of broccoli, mushrooms, zucchini and onions with a green curry sauce. It was phenomenal. If you have the time marinade the chicken in advance.

Ginger Chicken

• 2 chicken breasts, cut into bite size pieces
• 2 tbsp wheat free tamari
• 1 tbsp fresh ground ginger
• 1 clove garlic, finely minced
• 2 tsp sambal oelek (more if you like it hot)
• 3 tbsp coconut flour
• 2 tbsp coconut oil
• sesame seeds (brown or black), cilantro and chopped green onion for garnish

1. In a small bowl add diced chicken, tamari, ginger, garlic, sambal oelek and stir to combine.
2. Sift the coconut flour into the chicken mixture and stir to combine.
3. In a medium skillet heat the coconut oil and add in the chicken. Cook over medium heat until all sides of the chicken are browned, approximately 10 minutes.
4. Remove the chicken and garnish with sesame seeds, green onion and cilantro.

This makes enough for two or three servings depending on your protein intake.