Typically, Chinese is one of those food groups we all love, but know it’s filled with so much MSG, fat, and overall, unhealthy. Luckily, it’s not very hard to make your own tasty Asian meals.
Today, we’re going to go over how to make the following:
Later this week, look out for this recipe:
Fried Cauliflower Rice
The difference between my recipe and the traditional one? Mine is grain-free, gluten-free, low-carb, low-sodium, and soy free.
Key note ingredients in this recipe:
Coconut aminos (a GREAT alternative to soy sauce! Click the link to learn more.)
I try to make my recipes as simple as possible with ingredients that are easy to find. This recipe calls for arrowroot starch, which is a great alternative to flour, and also works well as a thickener in replace of cornstarch. It should be easy to find at most large grocery store chains (Whole Foods has it).
This recipe does take about an hour to prep and make, because it’s done in two parts. First, ya gotta batter your little chicken pieces in a beaten egg, coat it with the arrowroot, and then fry it. Then, it’s gotta stew in it’s sauce… Let’s get started!
1 lb. raw chicken tenders
1 egg, beaten
1/2 c arrowroot starch
1/2 c coconut aminos
1 tbsp honey
1/2 tsp crushed red pepper flakes
2 cloves garlic, minced
Heaping tsp ginger, zested
Toasted Sesame Seeds
1. Make your sauce in a mixing bowl, by mixing coconut aminos, honey, red pepper, garlic, and ginger. Set aside.
2. Prep chicken, by cutting into 1-2 inch pieces. Place chicken pieces into large gallon ziploc baggie, and add beaten egg. Make sure your bag is sealed! Massage chicken pieces, so all are evenly coated with egg.
3. Heat sesame oil in skillet, over medium heat. Make sure there is about 1/4 inch of oil covering the pan.
4. While oil is heating, put arrowroot starch onto large plate, and begin coating each chicken piece thoroughly in the flour.
5. Once oil is hot, fry chicken pieces 30 seconds per side. The goal is to not cook the chicken in this step. Work in batches (I did 8-9 pieces at a time), and repeat until done. Place chicken aside.
6. In separate saucepan, add your coconut aminos sauce mixture, and turn on medium heat. Let warm up slightly, and add chicken. Coat chicken pieces evenly with sauce.
7. Simmer, and watch your sauce reduce. Do not let it boil – it should not be getting that hot. Adjust your heat down if need be. Sauce will thicken in about 20 minutes time.
8. After sauce has thickened on chicken, remove from pan, and transfer onto plate. Set chicken pieces on plate, and do not stack them.
9. Generously sprinkle toasted sesame seeds on top.
10. Serve with vegetables or cauliflower rice!
Let me know if you made this recipe and what you thought! Tag your pics on Insta @goodAFeats! xoxo, Amber