02 Nov Healthiest Chinese Chicken Fakeout Ever
Its freaking perfect weather for running. I loveeee this time of year. Cross country races, hot coffee in the morning, sweatshirts and fuzzy socks, pumpkin flavored e’erything. Andddd I find it so much easier to eat healthy in the fall/winter. I know that’s weird, but in the summer I have this perpetual desire to sit outside and drink cold beer. Plus, the hot weather also makes running wayyyy less enjoyable and wayyyy less fun to cook in your hot kitchen. But when its chilly outside, there’s nothing better than working up an appetite running in the refreshing, nippy cold of autumn & returning home to cook up a storm in the cozy comfort of your home.
I guess cold weather also makes snuggling my roommate on the couch watching TV another appealing option, but I’m too addicted to exercise/healthy food to ever worry about trading in my sweet potato cooking skills for couch potato skills.
Wait, can we talk about the show, This is Us, for a hot sec?
Okay, so get this. I am folding my laundry (which, by the way, is my least fave thing ever to do) & my roomie is watching TV. I hear a woman’s voice and query, “Is that Mandy Moore?” AND IT WAS. Somehow, one of the things the depths of my mind has retained is Mandy Moore’s voice from way back in 2002 when I was addicted to watching A Walk to Remember (omg, do you guys remember fuh-reakin SHANE WEST. Love of my life). So… yes, apparently I am a huge fan of Mandy Moore (which I didn’t realize)….and I am totally and most utterly obsessed with the show. It gives you ALL THE FEELS. I love watching anything that promotes family unity and bonding among siblings (hence my KUWTK obsesh), and this show is alllll about that.
While This is US is a new obsession, we all know about my lifelong obsession with Asian food by now- I loveeee Asian flavored foods. Like my Asian meatballs. And my Real Food Pad Thai recipe.
This recipe is sooo freaking good. Now, I haven’t eaten real deal Chinese takeout chicken in decades, but both my roommate and my boyfriend can vouch that this stuff is GOOD.
The pictures here show the recipe made with chicken breast, but I highly recommend you try making this with skinless diced chicken thighs for an even more AUTHENTIC takeout flavor.
I literally want to eat this again now, and I’m going out for dinner tonight, dang it.
- 3-4 chicken breasts, diced or 3-4 skinless thighs, diced
- ⅓ cup arrowroot starch
- 1 cup water
- 2 Tablespoons sriacha
- 5 Tablespoons tamari
- 1 Tablespoon minced garlic
- ¼ cup coconut sugar
- 2 Tablespoons honey
- 3 Tablespoons arrowroot starch
- optional: chopped scallions for garnish
- In a medium pot, combine water, sriacha, tamari, garlic, sugar and honey. Stir and bring to a boil over medium heat.
- Whisk together the 3 tablespoons arrowroot starch with 2 tablespoons cold water til dissolved.
- Slowly add the arrowroot starch to the boiling mixture and stir to thicken. Reduce heat to low.
- In a separate bowl, combine chicken with ⅓ cup arrowroot starch and cover chicken well with starch.
- Spray a frying pan with coconut oil & over medium heat, sautee chicken until brown and cooked through. The starch should give the chicken a nice brown crisp.
- Add thickened sauce to pan with chicken.
- Top with scallions and serve over rice!