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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
300ml water
1 pinch of salt
100g snow peas (about 20 pods)
Chopped scallions greens for garnish
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Bring water for rice to a boil over medium-high heat. Once water is boiling, add in rice + cook according to package instructions.
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While rice cooks, whisk together Fody Sesame Ginger Marinade, coconut aminos, and sesame seeds in a medium bowl. Set aside.
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In a large mixing bowl, whisk together tapioca starch + ground ginger and set aside.
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Cube chicken thighs into ½” - 1” chunks. Toss in tapioca starch mixture, then coat in sesame ginger chicken marinade.
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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.
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Once the chicken and snow peas are fully cooked, remove from heat and set aside.
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When rice has finished cooking, remove from heat and add coconut milk, sugar, and a pinch of sea salt, stirring to fully incorporate.
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Serve with chopped scallion greens as a garnish.
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