Korean Chicken with No Soy

We had a friend tell us about this recipe and she changed it out to make it so she could eat it by changing the coconut oil to another oil. We changed it to remove the soy since this cottage has a soy allergy. This is a really flavorful recipe. Mr. Cottage is in love and wants to go back to the store to buy the ingredients to eat it again. Try it, and let us know!

Ingredients:

3 boneless skinless chicken breasts
4 cups of Fresh Broccoli Chopped
1 pound of Carrots Cut in 1" circles
8 Tbsp Coconut Aminos
8 Tbsp Raw Organic Sugar
4 Tbsp Coconut Oil
2 Tbsp Sesame Oil
4 tsp Sriracha sauce (or red pepper flakes to taste)
4 Cloves of Garlic

Directions:

Toss all of the sauce ingredients together in a bowl. Remove half and marinate your chicken for an hour or overnight in the refrigerator.  Toss ingredients in the sauce and cook on a cookie sheet in a single layer at 375 degrees F. for 20 - 30 min or until chicken is done. You can also cook this on the stove top until all of the veggies and meat are done. Serve over a bed of rice.

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