Sweet & Sour Chicken that’s Paleo AND Gluten Free?
• B O N U S ~ SIDE DISH RECIPE •
Cilantro-Lime Cauliflower Rice at the bottom of the page!
s a u c e 1 cup chicken broth
1/4 cup apple cider vinegar
3 tbsp honey
2 tbsp tomato paste1 tbsp tamari
1/2 tsp sea salt
1/4 tsp garlic powder
1/4 tsp ginger powder
1/4 tsp white ginger
n u g g e t s
2 tbsp coconut oil
1/4 cup tapioca or arrowroot starch
1 tsp sea salt
1 tsp white pepper
2 lb boneles, skinless chicken breasts, cut into bite sized chunks
2 large eggs, beaten
s l u r r y
1 tbsp tapioca starch
1 tbsp cold water
g a r n i s h
1/2 tsp sesame seeds for garnish
2 green onions, sliced, for garnish
R E C I P E
In a saucepan, combine the sauce ingredients. Bring to a simmer over medium-low heat, then reduce the heat to low to gently simmer as you prepare the rest of your meal; stir occasionally.
Preheat the oven to 250•F. In a wok or skillet, warm up the coconut oil over medium heat. Combine the tapioca starch, salt and pepper, then toss the chicken pieces with the starch mixture. With your fingers, dip a starchy chicken piece in the beaten eggs, shake off excess egg, and then add to the oil. Repeat until you have filled your skillet, being careful not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every 2 minutes, about 6-8 minutes per batch. As you finish each batch, place the cooked pieces one a plate lined with paper towels; put them in the oven to stay warm. You should be able to cook to chicken pieces in 3 or 4 batches, depending on the size of your skillet.
Once the chicken is cooked through, finish the sauce. Taste the sauce, and add more salt and pepper if needed. If the sauce is too dark and strong tasting, add a little chicken broth to thin it out. At this point, the sauce should be about as thick as tomato soup.
In a small bowl, stir together the tapioca starch and cold water to create a slurry. Raise the sauce temperature to medium; once bubbling, add half of the slurry and stir until thickened, adding more slurry if needed. Remove from the heat.
Toss the chicken pieces with the sauce, then garnish with the sesame seeds and green onions. Serve over cauliflower rice.
Cilantro-Lime Cauliflower Rice!
i n g r e d i e n t s
1/2 of a head of cauliflower or a full one if it’s small
2 cloves of minced garlic
3 green onions or 1/2 yellow or white onion, chopped
1 tbsp coconut oil
1/2 cup of chopped cilantro
Salt & Pepper to taste
1 lime, juiced
p r e p
Wash cauliflower, dry, remove all greens and cut into four sections. With a box grater (also known as a cheese grater), use the medium-sized holes or a food processor with the grater attachment, to grate the cauliflower into the size of rice, leaving any large, tough stems behind.
Place grated cauliflower on a plate or bowl and set aside. I like to place the box grater over a plate while I grate the cauliflower.
R E C I P E
Once you have the cauliflower rice, it’s easy to cook! In a large saucepan, heat coconut oil over medium heat, and then add onion to the pan. Sauté the onion until it softens. Next add the garlic and let simmer 30 seconds to a minute, or until garlic becomes fragrant. Now add the cauliflower and cook 5-8 minutes. Season with salt and pepper to taste and top with juiced lime. Enjoy!