Gluten, dairy, sugar free of course 🙂
Change it up use fish, tofu, tempeh, pork….
1 cup chicken stock
1/4 cup apple cider vinegar
3 Tbs rice malt syrup
2 Tbs tomato paste
1 Tbs liquid aminos
2 cloves garlic-crushed
1/4 tsp ground ginger
Himalayan Salt and cracked pepper to taste.
2 chicken breast sliced or diced
1/2 cup of tapioca flour or arrow root starch + an extra Tbs devided
Pinch of Himalayan Salt and Pepper
In a saucepan combine all ingredients, bring to a simmer over medium to low heat. Then reduce to simmer while you prepare the rest of the dish.
in a bowl mix the salt and pepper with the tapioca flour. Coat all chicken pieces evenly.
Heat coconut oil in a pan and cook chicken in batches. (Oil should be half way up the chicken pieces)
Have a plate set aside with paper towel to drain the chicken once it has cooked.
Add remaining tapioca with a little water and mix to a paste. Add the paste to the sauce and stir until it has a thick consistency. Raise the sauce to medium and once bubbly remove from heat. To assist chicken pieces in with the sauce and you’re done.
Serve with cauliflower rice