Thai Chicken and Brussels sprout skillet by Whole30 Fast and Easy Melissa hartwig

4 Tablespoons extra-virgin oil
1 pound boneless skinless chicken thighs, thinly sliced
1/2 teaspoon salt
2 bags (9-10 ounces each) shaved Brussels sprouts
1 cup packaged shredded carrots, or 2 medium carrots, shredded
2 tablespoons chopped shallots
1/2 cup Asian Citrus Dressing

Dressing
2 tablespoons coconut oil
2 tablespoons minced fresh ginger
4 cloves garlic, minced
2/3 cup fresh orange juice
1/3 cup coconut aminos
1/4 cup cider vinegar
2 teaspoons sesame oil
 Heat the coconut oil in a medium skillet over medium heat.  Add the ginger and garlic and cook, stirring, for 1 minute.  Add the orange juice, coconut aminos, and vinegar.  Bring to a boil, then reduce the heat and simmer for 5 minutes.  Remove from the heat and add the sesame oil.


Thai Chicken directions:
In an extra-large skillet, heat 2 tablespoons of the olive oil over medium heat.  Add the chicken and cook, stirring occasionally, for 3 minutes.  Sprinkle the chicken with the salt, add the remaining 2 tablespoons olive oil to the skillet, then the Brussels sprouts, carrots and shallots.  Cook, stirring occasionally, until the sprouts are tender and lightly browned, 5-8 minutes.  Add the dressing and heat through, about 1 minute.