4 skinless, boneless chicken breast halves, cut into thin strips
3 T coconut vinegar or apple cider vinegar
5 t coconut palm sugar or 8 t erythritol, divided
½ C Coconut Aminos, divided
1 C Chicken Broth
¾ C Water
1 T sesame oil
½ t ground black pepper
2 T cornstarch
1-12oz package uncooked linguini pasta (option, GF brown rice noodles)
2 T coconut oil or butter, divided
2 T fresh minced ginger root
1 T minced garlic
6 green onions, sliced diagonally into ½ inch pieces
Cook the linguini according to package instructions, drain and set aside.
Combine sliced chicken with 2 ½ t of sugar or 4 t of erythritol, 1 ½ T vinegar, and ¼ C Coconut Aminos. Mix together, cover and marinate in refrigerator for 4 hours or more.
In a separate bowl, combine broth, water, sesame oil and black pepper with remaining sugar or erythritol, vinegar, and aminos. In another small bowl, dissolve corn starch with some of the liquid mixture, stirring until combined and then add to the bulk of the mixture.
Heat large saute pan or wok to high with 1 T coconut oil or butter. Add the chicken and stir fry until browned. Transfer cooked chicken to separate plate.
Heat the remaining oil and add garlic, ginger and green onions. Stir fry for 1 minute. Add reserved sauce and chicken. Simmer until sauce thickens, stirring often. Add the noodles and toss to coat evenly in sauce.
Serve with a green salad to complete the meal.