Try this Lemon Ginger Chicken recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Cook 2 cups of dry white rice per instructions in separate pan.
Marinate chicken. In a large mixing bowl whisk 1/4 cup aminos, ginger, salt, pepper, juice of one lemon half and arrowroot flour. Place chicken in bowl and turn to marinate for 5 minutes.
Heat the coconut oil in a oven safe skillet over medium heat. While pan is heating, cut remaining lemons into slices. When oil is hot, place chicken in pan and cook for 2 minutes per side. Pour leftover marinade over the chicken, top with green onions, sesame seeds and lemon slices. Bake in oven for 15-20 minutes until chicken is cooked through.
While chicken is cooking, rinse and cut up bok choy. In a separate skillet, heat 2 tbsp sesame oil over medium heat. Place bok choy in pan and top with 1/4 cup coconut aminos, 1 clove minced garlic, and 4 drops of fish sauce. Sautee until wilted. Sprinkle with sesame seeds and serve with cooked white rice and lemon ginger chicken.
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Serving Size: 1 Serving (861g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2075 | ||
Calories from Fat: 355 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.5g | 53 % | |
Saturated Fat 25.6g | 128 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 494.6mg | 17 % | |
Potassium 1121.4mg | 30 % | |
Total Carbohydrate 395.6g | 116 % | |
Dietary Fiber 24.6g | 99 % | |
Sugars, other 371g | ||
Protein 37.7g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2075
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