3tablespoonscoconut aminos or low-sodium soy sauce
½Asian pear, chopped (170g)
Slice chicken (see note). Combine marinade ingredients in blender (or food processor) and puree until smooth.
In a large bowl, add chicken, marinade, onion slices and carrots. Massage meat thoroughly, cover, and marinate for at least an hour in the fridge.
Preheat skillet or grill pan over med high heat. Cook chicken and veggies until cooked through. See note.
Garnish with chopped green onion when serving.
Slice chicken thinly if planning to cook in a skillet. If grilling, cut into big strips so they don't fall through the grill grate and marinate for at least 4 hours.
Pan frying chicken
If you want the chicken to get slightly charred and caramelized, preheat the pan so it's nice and hot and don't overcrowd the pan. You will need to work in batches.
If enjoying with your baby, add all the chicken and vegetables to the pan and let them cook in their own juices.
To store: transfer to an airtight container and keep in the refrigerator for 3-4 days. If you want to double or triple the recipe to have extra for the future, transfer any marinated uncooked portion to a freezer-safe bag or container. Freeze for up to 2 months.