Jamaican Mallah Chicken (Edit recipe)

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Jamaican mallah chicken is a common Jamaican Chinese dish. It’s made from very simple ingredients but packs a huge punch and comes together in a few minutes. Perfect for a quick lunch or dinner and is also great for meal prep. This Whole30 compatible version is soy and gluten free.

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 3

Ingredients

1 lb Boneless Skinless Chicken Thigh, cut into strips (feel free to use chicken breast)
2 Carrots, chopped
1 Red Bell Pepper, (julienned)
1 Cucumber, medium to large, chopped
3 Green Onion (Scallion), chopped
1 tsp Salt
2.5 tsp ground Ginger
3 Tbsp Coconut Aminos, divided (2 TBSP for marinating and 1 TBSP for cooking)
4 cloves Garlic, chopped
5 Tbsp Chicken Broth
4 Tbsp Extra Virgin Olive Oil, divided in half
.25 cup Water
1 Tbsp Tapioca Starch

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add chicken thighs to a mixing bowl.
Add 2 TBSP coconut aminos, salt, ginger powder and garlic. Mix and set aside.
While chicken marinates, prep all the vegetables.
Heat a large skillet on medium heat.
Add 2 TBSP olive oil. Once hot add carrots and cook for 3 minutes, stirring occasionally.
Then add in bell peppers and cucumber and stir to combine. Cook for 2 minutes.
Remove vegetables to a bowl and set aside.
Add remaining 2 TBSP olive oil. Once heated add green onions and sauté until the white parts are translucent (1 minute) stirring occasionally to avoid burning.
Increase heat to medium high then add chicken including leftover marinade. Cook chicken for 5-7 minutes stirring occasionally.
Reduce heat to medium and add remaining 1 TBSP of coconut aminos and chicken broth then stir to combine.
Mix together the water and tapioca flour to form a slurry. Pour the mixture in around the outer edge of the skillet and immediately stir to combine. The sauce should thicken after a minute or 2.
Once sauce is thickened, add in vegetables and mix for a minute. Turn off the heat.
Once all the vegetables are coated in the sauce, taste for additional seasoning then you're ready to serve.

Notes

If you want more heat, add in some red chili flakes when seasoning the chicken. I recommend 1 tsp but season to your liking. // If the slurry gets gummy, just a 1 TBSP of water at a time to help thin it out after you’ve added the vegetables back in. If this happens you should only need a tablespoon or 2. // This dish is meant to be served on its own, however you can serve it with cauliflower rice or your favorite side dish. // To make it non-Whole30, marinate the chicken with 1 TBSP GF soy sauce (tamari) instead of the coconut aminos and omit adding the coconut aminos when the chicken is done cooking.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	447
Fat:	25 g
Carbohydrates:	14 g
Protein:	31 g
Cholesterol:	0 g
Sodium:	1253 mg
Fiber:	1 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.