Paleo Recipes – Cavegirl Cuisine

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Sweet and Sour Chicken from Paleo Takeout

Sweet and Sour Chicken from Paleo Takeout

paleo takeout coverI don’t know whether to love Russ Crandall from The Domestic Man or wring his neck. Let me explain. My husband is my ultimate taste-tester. He has eaten kangaroo meatballs, ostrich egg frittatas, and  grain-free everything when he comes home from work. I have given him carte blanche to give me his full opinion on his meals  because I need to translate and adjust as needed for my personal blog recipes. Well, I made the Sweet and Sour Chicken from Paleo Takeout. Sam (hubby), took a bite and said, “Ohhh, oh, now THAT is good…wow!”. Really?! Thanks Russ…preesh. Seriously, it was good ~ it was damn good!

If you like Asian takeout, this is your cookbook. From Egg Foo Young to General Tso’s Chicken, this cookbook grabs the authenticity of the recipe and just keeps giving from a healthy point of view. From the simplistic, yet beautiful, photography to the in-depth descriptions of how to cook these beautiful meals in a paleo fashion, Paleo Takeout is in a league of its own.

paleo takeout get yours here

 

 

Ingredients

  • • Sauce:
  • • 1 cup chicken broth
  • • 1/4 cup apple cider vinegar
  • • 3 tablespoons honey
  • • 2 tablespoons tomato paste
  • • 1 tablespoon tamari (I used coconut aminos)
  • • 1/2 teaspoon sea salt
  • • 1/4 teaspoon garlic powder
  • • 1/4 teaspoon ground ginger
  • • 1/4 teaspoon white pepper
  • • Nuggets:
  • • 2 tablespoons expeller-pressed coconut oil
  • • 1/4 cup tapioca or arrowroot starch
  • • 1 teaspoon sea salt
  • • 1 teaspoon white pepper
  • • 2 pounds boneless, skinless chicken breasts, cut into bite-sized chunks
  • • 2 large eggs, beaten
  • • Slurry:
  • • 1 tablespoon arrowroot starch
  • • 1 tablespoon cold water
  • • Garnishes:
  • • 1/2 teaspoon sesame seeds
  • • 2 green onions, sliced

Directions

  1. In a saucepan, combine the sauce ingredients. Bring to a simmer over medium-low heat, then reduce the heat to low to gently simmer as you prepare the rest of the meal , stir occasionally.
  2. Preheat your oven to 250 degrees F. In a wok or skillet, warm the coconut oil over medium heat. Combine the tapioca 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. Repeat until you have filled your skillet, being careful not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every 2 minutes, about 6 to 8 minutes per batch. As you finish each batch, place the cooked pieces on a plate lined with paper towels; put them in the oven to stay warm. You should be able to cook the chicken pieces in 3 or 4 batches, depending on the size of your skillet.
  3. Once the chicken is cooked through, finish the sauce. Taste the sauce and add more salt or pepper if needed. If the sauce is too dark and strong tasting, add a little more chicken broth to thin it out. At this point, the sauce should be about as thick as tomato soup and should have a sharp but not overwhelming flavor.
  4. In a small bowl, stir together the arrowroot starch and cold water to create a slurry. Raise the sauce temperature to medium; once bubbling add half of the slurry and stir until thickened, adding more slurry if needed. Remove from the heat.
  5. Toss the chicken pieces with the sauce, then garnish with sesame seeds and green onions. Serve over basic steamed rice or cauliflower rice.
  6. Enjoy!

Ingredients

  • Sauce:
  • 1 cup chicken broth
  • 1/4 cup apple cider vinegar
  • 3 tablespoons honey
  • 2 tablespoons tomato paste
  • 1 tablespoon tamari (I used coconut aminos)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • Nuggets:
  • 2 tablespoons expeller-pressed coconut oil
  • 1/4 cup tapioca or arrowroot starch
  • 1 teaspoon sea salt
  • 1 teaspoon white pepper
  • 2 pounds boneless, skinless chicken breasts, cut into bite-sized chunks
  • 2 large eggs, beaten
  • Slurry:
  • 1 tablespoon arrowroot starch
  • 1 tablespoon cold water
  • Garnishes:
  • 1/2 teaspoon sesame seeds
  • 2 green onions, sliced

Directions

  1. In a saucepan, combine the sauce ingredients. Bring to a simmer over medium-low heat, then reduce the heat to low to gently simmer as you prepare the rest of the meal , stir occasionally.
  2. Preheat your oven to 250 degrees F. In a wok or skillet, warm the coconut oil over medium heat. Combine the tapioca 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. Repeat until you have filled your skillet, being careful not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every 2 minutes, about 6 to 8 minutes per batch. As you finish each batch, place the cooked pieces on a plate lined with paper towels; put them in the oven to stay warm. You should be able to cook the chicken pieces in 3 or 4 batches, depending on the size of your skillet.
  3. Once the chicken is cooked through, finish the sauce. Taste the sauce and add more salt or pepper if needed. If the sauce is too dark and strong tasting, add a little more chicken broth to thin it out. At this point, the sauce should be about as thick as tomato soup and should have a sharp but not overwhelming flavor.
  4. In a small bowl, stir together the arrowroot starch and cold water to create a slurry. Raise the sauce temperature to medium; once bubbling add half of the slurry and stir until thickened, adding more slurry if needed. Remove from the heat.
  5. Toss the chicken pieces with the sauce, then garnish with sesame seeds and green onions. Serve over basic steamed rice or cauliflower rice.
  6. Enjoy!
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