Sweet n Sour chicken  

Gluten, dairy, sugar free of course 🙂

Change it up use fish, tofu, tempeh, pork…. 

SAUCE

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.

CHICKEN

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

SAUCE

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.

CHICKEN

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 

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