Mongolian Chicken with Shishito Peppers

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 25 minutes

Zutaten

4 tbsp avocado oil (or your favorite cooking oil, divided)

8 oz shishito peppers

1 lb boneless skinless chicken thighs (or breasts)

2 tbsp tapioca starch

1/2 tsp sea salt (plus more to taste)

3 garlic cloves (minced)

1 inch ginger (grated)

1/2 tsp crushed hot pepper flakes (optional)

1/2 cup coconut aminos or soy sauce

1/4 cup water

1 tsp fish sauce

Toasted sesame seeds (for garnish)

Anweisungen

Heat 1 tbsp of avocado oil in a large skillet over medium high heat. Once the pan is hot, add the shishito peppers in a single layer. Cook stirring for 5 minutes, until all sides are blistered

Turn off heat and remove the peppers from the skillet on to plate. Sprinkle with sea salt and set aside.

Cut the chicken into bite-sized pieces and toss evenly with tapioca starch and sea salt.

Heat the remaining 3 tbsp of avocado oil in the same skillet over medium heat. Once the pan is hot, add the chicken in a single layer without touching each other (you may need to do this in 2 batches). Fry for 3 minutes on each side until the outer layer is golden and crispy.

Remove the chicken and place the pieces on a paper towel-lined plate.

In the same skillet, add garlic, ginger, and crushed red peppers and cook for 1 minute.

Add coconut aminos, water, and fish sauce, and stir until combined and simmering. Scrape the bottom of the skillet and simmer for 3-4 minutes, until the sauce is thickened.

Add chicken and shishito peppers back into the skillet, and toss with the sauce for 1 minute to coat.

Remove from heat and sprinkle with sesame seeds, before serving.

Nährwertangaben

• Portionsgröße: 1 serving - makes 4
• Kalorien: 312 kcal
• Gesamtfett: 19 g
• Gesättigtes Fett: 3 g
• Cholesterin: 108 mg
• Natrium: 1190 mg
• Gesamtkohlenhydrate: 12 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 1 g
• Eiweiß: 23 g