I’m going to admit something that I’m a little embarrassed about. My husband and I had a huge Chinese food problem. The local Chinese place is called Sweet Garden. We ordered there so often, all I had to say was “Hello” and they knew we wanted “one Cashew Chicken & Fried Rice and one General Chicken & Fried Rice”. I’m not kidding when I say that was the full conversation. They knew our voice and what we wanted… every time. Once I started showing symptoms of my food sensitivities, we had to cut back on our Sweet Garden takeout. I’m kind of sad to say that we haven’t eaten there in over 2 years. We sure miss our Cashew and General Chicken though. The Cashew recipe is coming soon but I had to get my hubby’s General Chicken ready first! He approved! Instead of rice, I served this over just plain cooked quinoa. It would also be FANTASTIC with some Cauliflower Fried Rice. Makes 4 servings
2 chicken breasts, cut into chunks
1/2 cup arrowroot starchor 1/3 cup corn starch
1 tsp sea salt
1/2 tsp black pepper
1 tsp red pepper flakes
5 dried chili peppers
1 tsp ground ginger
1 tsp minced garlic
2 Tbsp coconut aminosor soy sauce
2 tsp rice or apple cider vinegar
2 tsp raw honey
1 Tbsp coconut or olive oil
4-5 cups of chicken stock or water
- In a large skillet, heat oil.
- In a large bowl, combine arrowroot starch, salt and pepper. Toss chicken chunks in starch mixture until coated.
- Place chicken chunks in skillet and cook over medium heat for about 10 minutes on each side or until chicken is cooked through.
- In bowl with remaining starch, add in about 1/4 cup stock, honey and vinegar and whisk to form a paste. Add paste mixture to skillet.
- Slowly add in remaining stock while stirring over medium heat.
- Add in garlic, ginger and coconut aminos also. Continue cooking for about 10 minutes or until mixture starts to thicken, stirring frequently.
- Serve over warm quinoa or rice.