Healthy Mongolian Chicken! (soy-free, gluten-free, low carb, yet flavorFULL!

A few nights ago I made this gem which was freaking delicious and healthy! Low carb, soy-free, and gluten-free Mongolian Chicken!

This dish took a little time (still under an hour) because I chose to flash fry the chicken strips in coconut oil (about 2-3 min per side. They are sliced pretty thin).
Cauliflower rice in place of regular rice, coconut aminos vs soy sauce, and stir-fried veggies (broccoli, cabbage, snow peas) made this a veggie-rich and healthy dish without losing the flavor AT ALL!
This is an easy one to prep ahead of time as well so that it comes together in more like 15-20min.

And here's the recipe:
**For my veg-heads: This dish can be made vegetarian/vegan by using the Beyond Meat chicken strips or Gardin's orange chicken, though they both contain soy. Quorn chick'n tenders are another option as well. If you use one of these options, there is no need to brown, just skip to step 4 and add a little arrowroot powder slurry to the sauce to thicken (2 TBSP cold water and 1 TBSP arrowroot powder) add slowly!!***

Ingredients

• 1lb chicken breast sliced thin
• 1/4 cup arrowroot powder (OR cornstarch)
• 1/4 cup coconut oil (OR regular olive oil, avocado oil, sunflower oil or peanut oil)
• 2 teaspoons fresh ginger chopped fine
• 1 tablespoon garlic chopped fine aka minced
• 1/3 cup coconut aminos (you can also use liquid aminos, tamari or low sodium soy sauce, but all of these, of course, contain soy)
• 1/3 cup water
• 1/2 cup sucanat or coconut palm sugar (in a pinch, use brown sugar)
• 4 green onion green parts only, cut into longer pieces

1. Place the thinly sliced chicken in a large bowl with the cornstarch or ziplock bag
2. Flip the chicken in the arrowroot powder (or shake and move it around in the bag) making sure each piece is fully coated with arrowroot powder and leave it to sit while you make the sauce.
Add the coconut oil (or oil of choice) to a large frying pan or skillet and heat on medium-high heat.
3. Add the chicken, shaking off any excess arrowroot powder to the pan in a single layer and cook on each side for 2 minutes.
Make sure not to overcrowd the pan/skillet. Have them get golden brown on each side. 
When the chicken is done cooking remove it from the pan.
4. Add the ginger and garlic to the same pan and sauté until fragrant.
5. Add the coconut aminos (or sauce of choice), water and sugar to the pan and let it come to a boil.
6. Add the chicken back in the pan and mix to coat the chicken well letting the sauce thicken a little.
7. Add the green onions, stir to combine everything, and heat until well mixed.
Add in some stirfried veggies and cauliflower rice (purchase pre-packaged or take cauliflower florets and pulse in a food processor until they look like rice) to finish it out!