ca. 600g chicken, cubed
2 tbsp Fody's Shallot-infused Olive Oil
25g Tapioca starch
½ tbsp ground ginger
75ml Fody's Sesame & Ginger Marinade
50ml coconut aminos
1 tbsp Sesameseeds
ca. 300g white rice, uncooked
1 tbsp sugar
1 can full fat coconut milk
1 pinch of salt
100g snow peas (about 20 pods)
Chopped scallions greens for garnish
Bring water for rice to a boil over medium-high heat. Once water is boiling, add in rice + cook according to package instructions.
While rice cooks, whisk together Fody Sesame Ginger Marinade, coconut aminos, and sesame seeds in a medium bowl. Set aside.
In a large mixing bowl, whisk together tapioca starch + ground ginger and set aside.
Cube chicken thighs into ½” - 1” chunks. Toss in tapioca starch mixture, then coat in sesame ginger chicken marinade.
Heat Fody's Shallot-Infused Olive Oil in a large frying pan or wok until shimmering. Once oil is hot, add in snow peas and cook, about 2 minutes. Then, add cubed chicken thighs and cook over medium-high heat until browned, about 5-7 minutes or until internal temperature reaches 165F.
Once the chicken and snow peas are fully cooked, remove from heat and set aside.
When rice has finished cooking, remove from heat and add coconut milk, sugar, and a pinch of sea salt, stirring to fully incorporate.
Serve with chopped scallion greens as a garnish.