|General Tso Chicken|
|photo by recipe author|
Preparation Time: 30 minutes
- 1 tablespoon coconut oil
- 1/2 cup arrowroot starch
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 chicken breasts, cut into chunks
- 4-5 cups chicken stock or water
- 2 teaspoons raw honey
- 2 teaspoons rice or apple cider vinegar
- 1 teaspoon minced garlic
- 1 teaspoon ground ginger
- 2 tablespoons organic fermented soy sauce
- 1 teaspoon red pepper flakes
- 5 dried chili peppers
In a large skillet, heat coconut oil, meanwhile 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, organic fermented soy sauce, red pepper flakes, and dried chili peppers. Continue cooking for about 10 minutes or until mixture starts to thicken, stirring frequently. Serve over warm quinoa or rice.
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