INGREDIENTS
3 tsp
coconut oil, divided
1 1/2 lb
boneless skinless chicken breast tenders, cut into 1-inch pieces
3 cloves
garlic
2 tsp
grated ginger
1 1/2 cups
chicken stock
1/4 cup
dried Thai birds eye chilies
4 tbsp
low sodium soy sauce
3 tbsp
coconut palm sugar
1 tbsp
rice wine vinegar
1 tbsp
sherry wine
2 tsp
hoisin sauce
2 tsp
corn starch
2 tsp
cold water
2
green onions, greens parts thinly sliced