Name: Ginger-Tamari Butter Chicken & Pork Stir-Fry with Carrot Ribbons and Silky Scrambled Egg (Gluten-Free)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Pan-Asian
Ingredients: 500 g boneless skinless chicken thighs; 300 g pork tenderloin; 4 each large eggs; 3 each medium carrots (peeled); 3 tbsp unsalted butter; 3 tbsp gluten-free tamari (or coconut aminos); 1 tbsp rice wine vinegar; 1 tbsp honey; 1 tsp toasted sesame oil; 2 tbsp neutral oil (vegetable or canola); 1.5 tsp cornstarch; 1/3 cup low-sodium chicken stock or water; 3 each garlic cloves (finely minced); 2 tbsp fresh ginger (finely grated); 3 stalks scallions (green parts sliced, whites minced); 1 tbsp toasted sesame seeds; 1/4 tsp red pepper flakes (optional); 4 each lime wedges (optional, for serving)

More recipes like this

Pan-Roasted Pork Tenderloin & Chicken Breast Duo with Honey-Butter Carrot Purée and Butter-Basted Eggs (Gluten-Free)
Beef & Vegetable Stir-Fry with Gluten-Free Tamari and Brown Rice
Garlic-Butter Chicken & Carrot Pepper Rice Bowls
Grilled Lemon-Herb Chicken Shawarma on Gluten-Free Flatbread with Charred Pepper & Feta Salad
Slow-Simmered Italian Pork Ragu over Gluten-Free Chickpea Pasta with Spring Peas & Pecorino
Tamarind‑Glazed Pork Stir‑Fry with Fresh Udon, Roasted Brussels Sprouts & Carrot Ribbons
Browse all recipes →