18 Jun How to cook with Coco Aminos
What is coconut aminos?
This condiment is made of the sap that comes from coconut flower blossoms.
The sap is fermented and blended with sea salt to create a seasoning sauce.
Coconut aminos is used as a healthier alternative to soy sauce. Coconut aminos has 70% less sodium than regular soy sauce. It can be used as a soy sauce substitute in classic Asian dishes like stir-fry and fried rice.
With a sweet yet salty flavor, Coconut aminos can be easily used as a marinade, dressing or even with sushi. Coconut aminos although naturally sweet, has low glycemic index. It is also high in minerals, vitamins and amino acids.
CHICKEN STIR-FRY WITH COCONUT AMINOS SAUCE
(Serves 2 hungry people)
- 1 T. virgin coconut oil
- 2 chicken breast fillets, cut in even-size chunks (always use the best-quality meat you can get your hands on!)
- salt and pepper
- 1/2 red onion, cut into wedges
- 1 carrot, halved and sliced
- 1 daikon radish, halved and sliced
- 1 cup broccoli, chopped
- 1/2 cup snap peas, cut in half
- 1 cup cilantro, chopped
- 2 T. nut butter (cashew or almond butter)
- 2 tsp. coconut aminos
- Juice of 1/2 lime
- 1 inch ginger, finely grated
- salt to taste
- splash of water to help thin the sauce to your desired consistency
- Combine all the sauce ingredients together in a bowl and mix well until smooth. Set aside.
- Sprinkle the chicken with salt and pepper. In a wok or deep pan, add the coconut oil and cook the chicken. Take the chicken out of the pan and set aside.
- Stir-fry the vegetables, starting with the onions and carrots, slowly adding in all the other vegetables. Keep stirring and moving the vegetables around as they cook.
- Add the chicken to the wok with the vegetables and toss together.
- Pour over the sauce, stirring to coat all the chicken and vegetables. Drizzle in some fresh cilantro.
- Plate, garnish with cilantro, and serve.
Happy cooking! 😀