I’ve worked at many different restaurants ever since I was 16 and boy have I learned A LOT! My first dinner I ever made was a penne ala vodka that was inspired from one of the restaurants I worked at. Although our diets have changed from the heavy cream sauces and pasta–I have found an alternative that I will be sharing at some point of a dairy and gluten free version. Anyways… Last summer I worked at at Asian fusion restaurant.This summer I was inspired to use various Asian flavors without compromising my food “morals”. This recipe is full of flavor, sweet and sour, without a bunch of hidden additives or preservatives. I was nervous to taste this once I made it because I’ve made plenty of “copy-cat” recipes that aren’t nearly as tasty as take-out. You just have to trust me, this is a good one. My husband, who isn’t a big fan of Asian food loved it. And I loved it…someone who is a BIG fan of Asian food. Bottom line…it’s a crowd pleaser! I’ve added a few optional ingredients that I used and you’ll see that from my picture.
1 lb. chicken breast
3/4 cup tapioca flour
salt and pepper
1/2 coconut oil
1/2 cup honey
5 tbsp coconut amino
1 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp apple cider vinegar
red pepper flakes
1. Prepare the sauce by mixing together the sauce ingredients and set aside.
2. Cube the chicken breast and sprinkle with salt and pepper, set aside.
3. Heat coconut oil in a large wok or skillet over medium heat.
4. Beat the egg and place in a bowl.
5. In another bowl, place the tapioca starch.
6. Dip the chicken in the egg then the tapioca starch. .Do until all chicken is properly coated.
7. Fry the chicken in the coconut oil until all sides are brown and the chicken is cooked. Don’t over crowd the wok/skillet. Drain any oil left over.
8. Add the sauce to the wok/skillet until boiling then reduce to simmer about 10 minutes. If you want to add red pepper, add now while the sauce and chicken is simmering.
9. Top with scallions, red pepper flakes or sesame seeds if desired. Plate and enjoy! Serve with cauliflower rice, brown rice, or mixed vegetables.