Coconut-Mustard Chicken

I am a sauce girl! Creamy, delicious, and saucy is my food love language. It’s too bad that most cream sauces are not the best option for you as they can be loaded with unhealthy fats and other not so good ingredients. Here is my new favorite sauce. It is so good, full of flavor, and clean! So good, even my one year old devoured hers.

Serves 4




4 tsp ground mustard

4 tbsp warm water

1 cup coconut aminos

2 tsp fish sauce

1 inch chunk ginger, peeled (or use Darot frozen ginger)

4 cloves garlic

6 tbsp tahini

DIRECTIONS In a food processor, or blender combine all above ingredients and blend until smooth. Store, label and refrigerate.


 1/2 white onion. Sliced thinly 

1 large zucchini. Cut into thin strips

1 carrot cut into thin strips  

Combine, label and refrigerate.


2 lbs. boneless skinless chicken thighs or breasts (trimmed, and cut into 1 inch chunks)  

2 tblsp avocado oil

Salt and Pepper


  1. Heat a wok or large skillet over high heat. Add the oil and when very hot (it should be just smoking), add chicken and season with salt and pepper. Spread the chicken in a single layer and cook until all sides are golden brown and the chicken is cooked through, tossing occasionally, about 7 minutes.
  2. When chicken is cooked through, use a slotted spoon to transfer onto a plate.   
  3. Store, label and refrigerate

COOK DAY                        


1 tbsp. ghee. S ub butter if not Whole30   

Kosher Salt and Pepper to taste  

1 tbsp toasted sesame seeds


Add the ghee to large skillet and melt. Then add the onions, carrots and zucchini. Cook, stirring occasionally until just cooked and slightly tender, about 4 minutes.            

Add prepped chicken to skillet with sesame seeds.  Saute for 2 more minutes. Transfer to plate and serve with heated coconut mustard sauce

Happy Eating,
Katie and Judy

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