Description
So crispy that you won’t believe it’s paleo and gluten-free, grain-free, dairy-free, and sugar-free. Bye, takeout!
Ingredients
- FOR THE SAUCE:
- 1 teaspoon Avocado Oil
- ½ teaspoons Fresh Ginger, Minced
- ½ Large Red Pepper, Chopped
- ¾ cups Pineapple Juice
- ½ Tablespoons White Vinegar
- ½ Tablespoons Tomato Paste
- ¼ teaspoons Onion Powder
- ¼ teaspoons Garlic Powder
- 1 teaspoon Tapioca Starch
- Sea Salt
- FOR THE CHICKEN:
- ½ cups Tapioca Starch
- Sea Salt
- ½ pounds Pasture-raised Chicken Breast, Cut Into 1 Inch Cubes
- 2 Tablespoons Avocado Oil
- ½ cups Pineapple Tidbits, Drained
- Hot Cooked Cauliflower Rice, To Serve
- Green Onion And Sesame Seeds, For Garnish
Preparation
For the sauce, heat avocado oil in a large pan on medium heat. Add ginger and pepper and cook until pepper just begins to soften, about 2 minutes.
Whisk together all the remaining sauce ingredients except the starch and salt. Pour into the pan and turn the heat to medium/high. Bring to a boil. Once boiling, whisk tapioca starch with 2 teaspoons of the sauce in a separate small bowl until smooth.
While constantly stirring, pour tapioca mixture back into the pan and stir until combined. Boil, stirring constantly, until sauce thickens, reduces and is very shiny, about 2–3 minutes. Transfer to a large bowl and cover to keep warm. Season with salt to taste.
For the chicken, place tapioca starch and a pinch of salt in a large resealable bag. Add chicken and toss until coated.
Heat 1 tablespoon of the oil up in a large frying pan over medium high heat. Add half the chicken and cook until golden brown, about 2–3 minutes. Flip and repeat on the other side. Once cooked, transfer to a paper towel lined plate and blot off any excess oil. Repeat with remaining oil and chicken.
Transfer chicken to the bowl with the sauce and add the pineapple. Stir until well coated.
Serve over cauliflower rice with green onion and sesame seeds. Devour!
