Well, I simply haven’t found a restaurant that doesn’t load their sauces with GMOs, rancid vegetable oils, high fructose corn syrup and MSG. And if I ate all those things in one sitting, my stomach might explode. And I’m just not up for it.
So I make my own. It’s actually really easy and while it may seem like there are a lot of ingredients, you probably have a lot of them already. Ketchup, balsamic, garlic, etc. They’re all pretty common. And they make amazing Chinese food.
INGREDIENTS
4 chicken thighs, cut into bite-sized pieces
1 cup of tapioca flour
1/4 cup coconut oil (this kind has no coconut flavor)
For sauce
1 tbsp coconut oil
1 tsp sesame oil
2 tbsp ketchup
1 tbsp coconut sugar
3 tbsp coconut aminos
2 tbsp balsamic vinegar
1 tsp arrowroot powder (you can add more if it doesn’t thicken)
1 tbsp garlic, minced
1/2 tsp ginger, minced
scallions to sprinkle on top
INSTRUCTIONS
Dredge the chicken in the tapioca flour, making sure it’s coated.
Cook on all sides until golden brown and crispy.
While you’re cooking the chicken, in a medium sized pan add the coconut oil, sesame oil, ketchup, coconut sugar, coconut aminos and balsamic.
Let it heat up.
Add the arrowroot and stir continuously until it thickens.
Once thick, add the garlic and ginger until fragrant.
Toss the sauce with the chicken.
Sprinkle scallions on top.