The lemon and ginger are bright flavours that bring out the berry sweetness perfectly but taste delicious on their own.
5 boneless, skinless chicken breasts, cut into pieces
1 tbsp + 1 tsp coconut oil
1/2 tbsp + 1/2 tbsp powdered ginger
1/2 tsp. salt
1/2 tbsp lemon zest (wash that lemon first!)
1/2 small red onion, finely diced
2 tbsp lemon juice
1/2 tsp + 1/2 tsp turmeric
1 tbsp cornstarch
Shake of ground nutmeg
1/2 c. chicken broth
lemon slices, about 1/2 lemon.
Combine chicken, 1 tbsp coconut oil, 1/2 tbsp ginger, lemon zest, lemon juice, and 1/2 tsp turmeric in a lidded container. Stir well, and allow to marinate, refrigerated, for at least 1 hr.
Heat 1 tsp oil in a skillet over medium-high heat, and add the onions, chicken mixture and lemon slices. Cook, stirring from time to time, until evenly browned. Mix 1/2 tbsp ginger, 1/2 tsp turmeric, cornstarch, and chicken broth. Add to skillet and increase the heat until it comes to a simmer and starts to thicken. Continue simmering until the chicken is completely cooked. Remove lemon slices if desired, serve over brown rice. Shown with Saskatoon drizzle.
Recipe Developed and Tested by The Meals Maven © 2016
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.