Ingredients
Scale
- 1/4 cup coconut oil
- 3 boneless chicken breasts, cut into 1 inch pieces
- 2 eggs, divided
- 4 heaping tablespoons arrowroot flour, divided in half
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 head of cauliflower, cut into bite sized pieces
- 2 tablespoons sesame oil
- 1 heaping tablespoon minced fresh ginger
- 2–3 garlic cloves, minced
- 1/2 cup coconut aminos
- 1/4 cup unsweetened ketchup
- 1 teaspoon tomato paste
- 2 tablespoons molasses or honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons coconut sugar
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken bone broth or stock
- 1 tablespoon sesame seeds
- 2 scallions, sliced
- 2–3 tablespoons bell red pepper, small diced (or red chili)
Instructions
- Heat up a large skillet (I used an enamel pan) and the coconut oil up, over medium heat.
- Dread the cut up chicken pieces in 1 scrambled egg, in a medium bowl. Toss to coat.
- In another bowl, combine 2 tablespoons arrowroot powder, onion powder and garlic powder.
- Using tongs, transfer the chicken pieces to this bowl and toss quickly to coat with the arrowroot mixture.
- When the pan is hot, add the chicken pieces in 2 batches. Spread out so every piece is touching the bottom of the pan. Let cook for 2-3 minutes or until browned. Toss or flip to cook the other sides. When the chicken is just cooked through, remove from the pan to a plate and cook the remaining pieces of chicken and remove from the pan.
- Meanwhile, toss the cauliflower pieces in a bowl with 1 egg scrambled to coat.
- Add the remaining 2 tablespoons arrowroot flour to another bowl. Using tongs, transfer the cauliflower to the arrowroot bowl and quickly toss to coat.
- Cook the cauliflower in the same pan you used for the chicken (See notes). Let cook on the first side for 4-5 minutes or until browned. Flip over and cook on the other side until browned. Remove the cauliflower from the pan and place with the chicken.
- Add in the sesame oil, ginger and garlic to the pan. Cook for 30 seconds or until you start to smell the garlic.
- Turn the heat to low and add in the remaining sauce ingredients (coconut aminos through chicken broth). Stir to combine and bring up to a simmer. Let simmer for 2 minutes.
- Add the chicken and cauliflower to the pan. Toss to coat with the sauce.
- Garnish with sesame seeds, scallions and red pepper. Serve.
Notes
More coconut oil may have to be added to the pan after the first batch of chicken is cooked. This might also happen with the cauliflower – but less oil is needed to cook the cauliflower.
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: stove-top
- Cuisine: dinner