Jamaican Mallah Chicken
Jamaican mallah chicken is a common Jamaican Chinese dish. This Whole30, gluten and soy free version is a perfect weeknight dinner.
Equipment
- Cutting board
- Chef knife
- Vegetable peeler
- Mixing bowl
- Large skillet
- Wooden spoon
Ingredients
- 1 pound Boneless skinless chicken thighs cut into strips
- 2 Carrots chopped
- 1 Red bell pepper julienned
- 1 medium to large Cucumber chopped
- 3 stalks Green onion chopped
- 1 tsp Salt
- 2.5 tsp Ginger powder
- 3 TBSP Coconut aminos, divided 2 TBSP for marinating and 1 TBSP for cooking
- 4 cloves Garlic chopped
- 5 TBSP Chicken stock/broth
- 4 TBSP Olive oil, divided in half
- ¼ cup Water
- 1 TBSP Tapioca starch
Instructions
- 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 to 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
Feel free to use chicken breast instead of chicken thigh.
If you want more heat, add in some red chili flakes when seasoning the chicken. I recommend 1 tsp but season to your liking.
When adding the slurry, add around the outer edge of the skillet.
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.
This recipe serves 2 people easily however, it can be stretched to feed 4 people if served with a side dish.