Lemon, honey & ginger chicken stir fry

Ingredients

500g chicken thighs, trimmed of excess fat and sliced thinly

2 tbsp tapioca flour

1 tbsp tamari or light soy sauce

Lemon sauce

100ml lemon juice- about 2-3 lemons, take the zest off and freeze for future use

1 tbsp honey

1 tbsp minced ginger/4 garlic cloves, crushed, mix together

3/4   cup chicken stock

1 tbsp tamari or light soy sauce

Use your favourite vegetables, or use what I used:

2 carrots, peeled and sliced thinly

1 bunch baby bok choy, wash and leaves separated

1 red capsicum, sliced

2 bunches of asparagus, ends trimmed then cut into 3

Method

Trim the excess fat and slice the chicken thinly, add your 1 tbsp tamari and add half of your garlic/ginger mix to your chicken and set aside. (You can marinate this overnight if you want) Add the other half of your ginger/garlic to your sauce mix. Put all you sauce ingredients in a jug and set aside.

Just before you cook mix your 2 tbsp tapioca flour with your chicken. Mixing flour with the chicken makes it moist and tender, you can leave the flour out if you prefer. In a wok or large pan heat 1 ½ tbsp coconut oil/ghee and stir fry your chicken for 3-4 minutes until golden brown and cooked. Take it out and set aside. Put another 1 ½ tbsp. oil in your wok/pan and stir fry your asparagus and carrot for 3-4 minutes, then add your capsicum and stir fry another 2 minutes, then add your chicken back in and add your sauce mix, this will be thin so sprinkle over 1 tbsp tapioca flour at a time until the sauce thickness is to your liking. If you don’t want to use flour to thicken you can just use less stock in your sauce mix. Then lastly add your bok choy and just cook until wilted, mix everything through as you go. Serve up and enjoy!