Step 1

In a large skillet over medium heat, melt ghee then add green beans and sauté one minute. Cover and cook 4 minutes. Remove cover and continue to sauté until browned in spots and quite tender, approximately 1-5 minutes.

Step 2

Add garlic, salt, and pepper, and sauté 30 seconds. Transfer to plate. Wipe out skillet and return for fried chicken.

Step 3

Mix all dry ingredients in a large bowl or gallon bag. Beat egg and coat chicken.

Step 4

Toss egg-coated chicken in dry ingredients to fully coat.

Step 5

Heat coconut oil or ghee in skillet over medium-high heat.

Step 6

Fry chicken nuggets in batches until golden brown and cooked through, approximately 5-6 minutes, flipping when necessary. Remove chicken from skillet and drain on a paper-towel-lined plate.

Step 7

Cover potatoes in medium saucepan with water. Bring to boil. Cook 10 minutes or until easily pierced with fork.

Step 8

Drain water and add ghee, salt, and coconut milk. Mash to desired consistency, add coconut milk as desired. Transfer mashed potatoes to bowl. Return saucepan to heat.

Step 9

Heat fat in medium saucepan over medium-low heat. Sprinkle arrowroot powder over fat and whisk vigorously until smooth. Cook for 1 minute, whisking constantly. Mixture should be golden and bubbling.

Step 10

Slowly pour in stock, whisking constantly. Mixture will become clumpy and grainy. Keep whisking until very smooth.

Step 11

Cook until thickened, whisking regularly. Add fish sauce and poultry seasoning. If necessary, season gravy with salt and pepper to taste.

Step 12

Assemble bowl using mashed potatoes as base. Top with chicken nuggets and green beans, then ladle gravy over all.