New Recipe - Chicken Stir-Fry with Carrot Noodles (Whole30, Paleo)

Chicken Stir-Fry with Carrot Noodles 

Ingredients:

12oz Trader Joe’s Frozen Carrot Spirals

1 pkg Trader Joe’s Frozen Stir-Fry Vegetables 

1.5 lb Chicken strips or tenders (cut in cubes)

1/8 tsp Five Chinese Spice Blend 

1 to 2 tbsp sesame oil

Marinade 

1/3 cup coconut aminos

2 tsp Trader Joe’s minced garlic

2 tsp ginger paste

2 tbsp Tapioca flour and 4 tbsp water 

Directions:

1. Mix all the marinate ingredients expect for the tapioca flour and water in a zip lock bag or bowl, then add the cubed chicken and stir until all the chicken is coated well.  Place the container covered or bag in the fridge for at least 1 hour or overnight.
2. Heat sesame oil in a wok or shallow pan, when oil is hot add the marinated chicken and sauce to the pan, cook for 4 to 5 mintiest or until chicken is almost cooked through.
3. Add the frozen stir-fry vegetables and Five Chinese Spice, cook for another 4-5 minutes.  While that is cooking take the frozen carrot spirals place those in a microwave safe bowl and cook in the microwave for 3 to 4 minutes.  Once done drain them in a strainer and put it aside until ready to use.
4. Once the chicken and veggies have cooked and look done add the spiral carrots and cook for another few minutes until everything is headed through.
5. Mix the tapioca flour and water together, then add to the pan with everything.  Cook for another few minutes until the sauce is nice and thick to your liking.  Serve Immediately.  It can be eaten just like this or over Cauliflower rice or white/brown rice.