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| Servings |
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Ingredients
- 2 teaspoons coconut oil
- 120 grams chicken cubed (2 PRO)
- 1 tablespoon jalapeno pepper fresh, seeds removed and minced
- 2 teaspoons ginger fresh, minced (1 CHO)
- 1/2 teaspoon onion powder
- 50 grams white mushrooms sliced (1 CHO) may also use cremini
- 1 1/2 cups water
- 1/4 cup coconut cream or coconut milk (canned) (2.5 CHO)
- 1 limes zested
- 1/8 teaspoon sea salt
- 20 grams cilantro rough chop (.5 CHO)
Ingredients
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Instructions
- Heat the oil in a medium saucepan over medium-high heat. Add the chicken and cook, stirring frequently, for 2-3 minutes until somewhat opaque.
- Add the jalapeno, ginger, onion powder, and mushrooms. Continue to cook, stirring frequently, for another 2-3 minutes.
- Add the water, coconut milk, lime juice and zest, and salt to the pot. Cover and simmer for 5-6 minutes. Remove from the heat, top with cilantro, and serve.