Jamaican Mallah Chicken
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.
Ingredients
- 1 lb1 lb1 lb Boneless Skinless Chicken Thigh, cut into strips (feel free to use chicken breast)
- 222 Carrots, chopped
- 111 Red Bell Pepper, (julienned)
- 111 Cucumber, medium to large, chopped
- 333 Green Onion (Scallion), chopped
- 1 tsp1 tsp1 tsp Salt
- 2.5 tsp2.5 tsp2.5 tsp ground Ginger
- 3 Tbsp3 Tbsp3 Tbsp Coconut Aminos, divided (2 TBSP for marinating and 1 TBSP for cooking)
- 4 cloves4 cloves4 cloves Garlic, chopped
- 5 Tbsp5 Tbsp5 Tbsp Chicken Broth
- 4 Tbsp4 Tbsp4 Tbsp Extra Virgin Olive Oil, divided in half
- .25 cup.25 cup.25 cup Water
- 1 Tbsp1 Tbsp1 Tbsp Tapioca Starch
Get Ingredients with
Process
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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Gluten Free Grain Free Nut Free Paleo Shellfish Free Sugar Free Whole30This 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 |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.