I love homemade Chinese food. It’s easy and quick to pull together and healthier and more fulfilling than take out. Plus, if you don’t have good Chinese near you (we def don’t,) than not only is this the best option, but the only option.
But, honestly, this recipe is so good. I made it, I ate it and it was awesome. Nick thought so, too, and so will you. Enjoy!
- 2 chicken breasts, cut up into 1 inch pieces
- 2 tablespoons coconut oil for frying
- 2 tablespoons tapioca flour
- Pinch of salt and pepper
- 1 cup matchstick carrots
- 1 scallion, chopped (to sprinkle at the end of cooking)
- sesame seeds (optional)
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Pinch of salt
- 3 tablespoons honey
- 2 teaspoons apple cider vinegar
- 1 cup chicken stock
- 1 teaspoon tapioca flour
In a medium-sized bowl, mix your chopped chicken, 2 tablespoons tapioca starch and a pinch of salt and pepper. Heat a medium skillet on medium heat with the avocado oil and add the chicken to the pan. Cook about 5 minutes on each side or until the chicken is browned and cooked through. Add the carrots and cook an additional 2 minutes.
In a separate pan, add the sauce ingredients together and whisk to combine. Add the sauce to the chicken and carrots and let cook about five minutes or until the sauce thickens a bit. Sprinkle with green onions and sesame seeds.
Like this recipe? Check out my other books, and watch for more to come!
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