1 Small Bottle of Gluten Free or Regular Coconut Aminos, Soy Sauce or Teriyaki Sauce
1 ½ lbs cooked ground turkey or Beef
Small Onion, chopped
Celery, 2 – 3 stalks chopped
Salt and Pepper to taste
2 Tablespoons minced Garlic
2 Cups Gluten-Free Chicken Broth
4 Tablespoon Corn Starch
1 can of Water Chestnuts, drained
1 -2 teaspoons Swerve or other Sweetener
Optional stir ins:
Shredded Zucchini
Shredded Carrots
Shredded Summer Squash
Mushrooms
In a large skillet, brown the ground turkey along with salt and pepper, over medium heat. Half-way through cooking time (at about 10 minutes), celery and onions. Add optional stir-ins at this time, adding 5 – 10 extra minutes. Stir in well.
Two minutes before done, add garlic and mix well.
While still on the heat, add entire bottle of coconut aminos, 1 ½ cups chicken broth, and drained water chestnuts. Bring to a low boil. While that is going on, sprinkle corn starch over remaining ½ chicken broth, mix well with fork until dissolved.
After low boil is reached in skillet, sprinkle swerve over top of food. Then blend in corn starch and chicken broth mixture. This will start thickening, so stir well so it mixes well and doesn’t stick or burn. When completely mixed and thickened, serve with rice.
Enjoy this is, it is quick, easy & tasty!
