Gluten-Free Chinese Hot & Sour Stir Fry

This Chinese hot and sour stir fry is gluten-free, Paleo, AIP, and Whole30-friendly, and it tastes great. The soft chicken slices, shiitake mushrooms, bell peppers, and cabbage in this dish are all cooked in a tasty hot and sour sauce.

Ingredients:

• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tsp sesame oil
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 lb chicken breast, thinly sliced
• 2 cups sliced shiitake mushrooms
• 1 cup sliced bell peppers
• 2 cups shredded cabbage
• 2 tbsp arrowroot starch
• 2 cups chicken broth
• 2 tbsp avocado oil
• Salt and pepper to taste
• 2 green onions, sliced for garnish
• 1 tbsp chopped cilantro for garnish

Instructions:

Put apple cider vinegar, sesame oil, and coconut aminos in a small bowl and mix them together

Put away

Warm up the avocado oil in a big pan or wok over medium-high heat

Add the minced garlic and grated ginger

Saut for one minute, until the garlic smells good

It will take about 5 to 7 minutes of cooking after adding the sliced chicken breast

Stir-fry the bell peppers and sliced shiitake mushrooms for three to four minutes, until the peppers start to get a little soft

Add the cabbage shreds and stir

Cook for two more minutes

Mix the arrowroot starch and chicken broth together in a different bowl until they are well mixed

Pour the arrowroot starch mixture into the pan and stir it constantly for about two to three minutes, or until the sauce gets thicker

Step 1: Add the sauce mixture to the pan and stir it well to mix

Add pepper and salt to taste

Before you serve, top with chopped cilantro and thinly sliced green onions