I’m a sucker for Chinese food, but I haven’t been able to really eat any since it is hard to know what ingredients are used at restaurants. I found a recipe that looked good and I modified it to my liking…and my kids devoured it!
- 4 boneless skinless chicken breasts, sliced thinly
- 3 Tbs. arrowroot starch
- ½ tsp black pepper
- ¼ c. coconut aminos mixed with ¼ c. water (or ½ c. gluten free soy sauce)
- 4 Tbs. rice vinegar
- 4 Tbs. ketchup
- 2 Tbs. sweet chili sauce
- 3 Tbs. brown sugar
- 3 garlic cloves, shredded with a microplaner
- 1 tsp. grated fresh ginger
- 1 cup cashews
- 4-6 green onions, sliced
- jasmine rice
- oil for sautéing chicken
- In a bowl, combine coconut aminos (or gluten free soy sauce), rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, and cashews in small bowl; set aside.
- Combine arrowroot starch and pepper in resealable food storage bag; add chicken. Shake to coat, separating pieces as needed to make sure that everything has a thin coating.
- Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Add sauce and let simmer 10-15 minutes or until sauce is thickened.
- Top with green onions and serve over rice. Makes 4-6 servings.