Ingredients
Equipment
Method
- Mince 4 cloves of garlic (about 1 tablespoon) and dice 2 cups of mushrooms into roughly 1/2-inch pieces. Gather all remaining ingredients and have them ready on the counter for easy cooking.
- Heat a large 12-inch skillet over medium heat and add ghee. Test if the pan is ready by adding a tiny drop of water - it should sizzle immediately. Once ghee melts completely, add minced garlic and diced mushrooms. Cook for 2-3 minutes, stirring occasionally to prevent burning.
- Add frozen mirepoix blend, frozen peas, and cooked chicken to the skillet. Stir well and cook for 5-6 minutes until the frozen vegetables thaw completely and begin to soften.
- In a separate container, measure out the chicken broth and whisk in the tapioca flour until completely smooth with no lumps remaining.
- After vegetables have cooked for 5-6 minutes, pour the chicken stock mixture into the pan. Use your spoon to scrape the bottom of the pan thoroughly to release all the flavorful browned bits.
- Add coconut milk and stir well to combine everything evenly throughout the pan.
- Season with salt, pepper, Italian seasoning, and sage. Stir well to distribute spices throughout the mixture.
- Turn heat down to low and simmer for 4-5 minutes until mixture reaches a thick consistency - it should coat the back of your spoon so when you drag your finger through the sauce, it leaves a clear line.
- Remove from heat and serve immediately while piping hot, or let cool completely for meal prep storage.
Notes
CHICKEN: Can use any leftover chicken or turkey (rotisserie, shredded, canned) or cook fresh chicken quickly. Air fryer whole roast chicken works great. Chicken should be already cooked and cooled before adding.
MIREPOIX: Frozen mirepoix is a mix of chopped carrots, onion, and celery. If unavailable in your region, use fresh vegetables or frozen mixed vegetables.
COCONUT MILK: Use full-fat for best results. Shake can well before opening to recombine cream and liquid. Can substitute heavy cream or half-and-half if not dairy-free.
TAPIOCA STARCH: Preferred grain-free thickener. Rice flour or cornstarch (use as 1:1 substitute) also work well.
MEAL PREP: Flavors blend beautifully overnight. Surprisingly delicious served cold as chicken salad alternative.
SERVING OPTIONS: Serve as is, over linguini noodles, in sandwiches/wraps, or on top of greens.
STORAGE: Refrigerate in airtight containers up to 5 days at 40°F or below. Freezer-friendly for up to 3 months. Easy to reheat on stovetop or microwave.
PROTEIN: Each serving contains 32g of protein, making this perfect for high-protein meal plans.
