Sweet and Sour Chicken and Broccoli August 31 2016, 0 Comments
- 2 tbsp expeller-pressed coconut oil
- ¼ cup arrowroot starch
- 1 tsp sea salt
- 1 tsp white pepper
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized chunks
- 2 large eggs, beaten
- 1 large head of broccoli, cut into bite-sized chunks
- ½ tsp sesame seeds, to garnish
- 2 green onions, sliced, to garnish
- 2 cups chicken broth
- ½ cup apple cider vinegar
- 4 tbsp honey
- ¼ cup Cucuina Antica Marinara
- 2 tbsp tamari
- 1 tsp sea salt
- ½ tsp garlic powder
- ½ tsp ground ginger
- ½ tsp white pepper
- Over medium heat, combine the sauce ingredients in a saucepan. Bring to a simmer, then reduce the heat to low to gently simmer as you prepare the rest of the meal; stir occasionally.
- In a wok or skillet, warm the coconut oil over medium heat. Combine the arrowroot starch, salt, and pepper, then toss the chicken pieces with the starch mixture. With your fingers, dip a starchy chicken piece in the beaten eggs, shake off the excess egg, and then add to the oil. Take care not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every 2 minutes, about 6 to 8 minutes per batch. It may take 3 or 4 batches to cook the chicken pieces, depending on the size of your skillet.
- Once the chicken is cooked, add the broccoli. Add more coconut oil as needed and sauté until cooked bright green and tender, about 8-10mins.
- To finish the sauce, taste and add more salt or pepper if needed. If the sauce is too dark and strong tasting, add a little chicken broth to thin it out. The sauce should be about as thick as tomato soup and should have a sharp but not overwhelming flavor.
- Toss the chicken pieces with the sauce, then garnish with sesame seeds and green onions. Serve with steamed rice and enjoy!