Ingredients
Scale
- 3 chicken breasts
- 3 Tbsp olive or coconut oil
- 3 Tbsp honey
- 3 Tbsp gluten free tamari sauce (or soy sauce)
- 2 Tbsp lemon juice
- 3 large cloves of garlic, grated
- 1 inch fresh ginger, peeled and grated
- 1 Tbsp red curry paste
- 1 tsp dried cilantro
- 1/2 tsp chili pepper flakes
- 1/2 tsp turmeric
- 4 green onions, sliced
- 2 zucchini, cut into large chunks (about 3 cups worth)
- 1 can sliced water chestnuts, drained
Instructions
- Early in the day, cut chicken breasts into bite-sized chunks. Combine honey, tamari, lemon juice, curry paste, grated ginger and garlic, turmeric, cilantro, and chili flakes. Pour over chicken pieces, tossing well to coat. Refrigerate for at least one hour.
- Scoop chicken out of marinade with a slotted spoon, and cook in a large skillet over high heat, for about 5 minutes.
- While that’s cooking, cut the zucchini, green onions, and drain the water chestnuts. Add them to the chicken, reduce heat to medium, and cook another 5 minutes.
- That’s it! Quick, easy, SO delicious!
- Cook Time: 10 minutes
