Nutritional Wisdom with Carly Pollack

Chicken Nan King

1 lb chicken thighs
1/4 cup coconut aminos
1 tbsp sesame oil
1 tsp arrowroot powder
1 1-inch piece fresh ginger, grated
2 cloves garlic, minced
1 tsp coconut oil
1 bunch green beans, trimmed
1 medium sweet potato, diced
1/2 cup chicken broth
1/3 cup unsweetened apple sauce
1/4 cup coconut aminos
1 tbsp ketchup
4 cloves garlic, smashed
1 dried date, pit removed
1 tsp arrowroot powder
1/8 tsp black pepper
1/8 tsp cinnamon
1 dash cayenne pepper

In a medium bowl, mix the coconut aminos, sesame oil, arrowroot, ginger, and garlic. Cut the chicken into 1-inch pieces and add to the bowl. Mix well, then cover and refrigerate at least 2 hours or up to overnight. Cut the sweet potato in half lengthwise, then cut into 1/4-inch slices. Set aside. Wash and trim the green beans. Set aside. Place all the sauce ingredients in a blender or food processor and purée until smooth. Preheat the oven to 425F. Place the diced sweet potato on a baking sheet and drizzle with melted coconut oil. Place the green beans on a separate baking sheet and drizzle with melted coconut oil. Roast the sweet potatoes for 30-35 minutes or until tender. Add the green beans to the oven with 20 minutes left on the sweet potatoes. When you’re ready to start stir-frying the chicken and veggies, pour the sauce into a small saucepan, bring to a boil, then reduce heat to a gentle simmer so the sauce thickens. In the same skillet, dry out any remaining water and heat 1 teaspoon coconut oil over medium-high heat. Remove the chicken from the marinade (and discard remaining marinade). Working in batches, if necessary, add the chicken in a single layer and cook until well browned, about 4-5 minutes per side. Try not to crowd the pan or the chicken won’t attain the crispy, brown exterior that makes this dish feel decadent. As the chicken browns, add it to the bowl with the roasted vegetables. Return the chicken and veggies to the sauté pan, add the sauce, and stir-fry until coated with sauce and heated through. Garnish with toasted sesame seeds and scallions.

4 Servings