Love Chinese take out? Try this recipe.
This Asian chicken recipe has a crunchy outside and a honey garlic flavor. It has less sodium, sugar, fats (especially harmful vegetable oils), and no artificial ingredients. It is also gluten free! It is a great fit for anyone living a Paleo or Weston A. Price lifestyle.
- 2 lb pasture-raised chicken thighs
- 1 cup arrowroot or tapioca starch
- 2 pasture-raised eggs
- ½ cup coconut oil
- 4 TBSP coconut aminos
- 1 cup honey
- 8 cloves garlic
- 1 cup chicken stock
- steamer bag of broccoli
- sprouted rice
- Cook rice according to package directions.
- Heat coconut oil in a large pan on medium heat on the stove.
- In a saucepan, add the coconut aminos, honey, garlic, and chicken stock. Heat to a boil, and then, reduce to a simmer for 10 minutes.
- Cube up the chicken thighs into 1 inch pieces.
- Place the eggs in a bowl and whisk.
- Add the starch to another bowl.
- Dip the chicken pieces into the egg and then into the starch. Place the coated chicken pieces onto a plate until all are done.
- Then, once the pan is heated, add all of the chicken pieces to the pan.
- Cook the chicken for 3-5 minutes on the first side. Then, flip and cook on the other side. The chicken should have some golden coloring.
- Once the sauce is reduced, pour it over the chicken.
- Stir the chicken and sauce together.
- Steam bag of broccoli.