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...