Farm Family Recipes

• Marinade:
• 1 tablespoon Coconut Aminos
• 2 teaspoons Rice Vinegar
• 2 teaspoons Water
• 1½ teaspoons Arrowroot Powder
• 1 pound boneless, skinless, Chicken Breasts, cut into bite-sized pieces
• Sauce:
• 4 each Medjool Dates, pitted and coarsely chopped
• ¼ cup Water
• 1-Tablespoon Balsamic Vinegar
• 1 teaspoon Coconut Aminos
• 2 teaspoon Sesame Oil
• 1-teaspoon Arrowroot Starch Powder
• ½ -1 teaspoon ground Sichuan Pepper
• Stir-fry
• 2 tablespoons Coconut Oil
• 2 teaspoons dried Red Pepper Flake or 6 dried red chilies with ends snipped.
• ½ cup Scallions thinly sliced
• 4 Medjool Dates, pitted and thinly sliced
• 2 Garlic Cloves, minced
• 1 teaspoon Fresh Ginger, minced
• ¼ cup unsalted Roasted Cashews
• ¼ cup Scallions, thinly sliced

In a medium bowl, stir together coconut aminos, rice vinegar, water and arrowroot until dissolved. Add chicken pieces and stir gently to distribute marinade. Let stand at room temperature for 15 minutes To make the sauce. In a small microwave-safe bowl, add 4 pitted and coarsely chopped Medjool dates. Add ¼ water to mostly cover dates and microwave for approximately 30 to 45 seconds or until dates have softened. Drain off approximately half of water. Place softened dates with water, balsamic vinegar, coconut aminos, sesame oil, arrowroot starch and Sichuan pepper in blender and blend until smooth. Set sauce aside. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the coconut oil and swirl to coat the base. Add the red peppers and stir for 30 seconds. Drain off excess marinade from chicken and discard. Add the chicken and stir-fry until no longer pink, 2 to 3 minutes. Add the scallions, garlic, and ginger and stir-fry for about 30 additional seconds. Stir in the sauce, coating ingredients, and cooking for an additional minute or until heated and bubbling. Transfer to a serving plate, sprinkle cashews, date slices, and additional scallions.