Honey & Ginger Asian Chicken

Chinese takeout....need I say more? 

Even as I write this Mike is reminiscing on a time before he needed to worry about gluten cross contamination and food allergies when Chinese takeout was a Friday tradition.

I, myself, love Chinese food. I love all things sweet, spicy, and sticky. I do not, however, love feeling like I've been hit with a truck after indulging in Chinese takeout. Between the soy, the sodium, and the MSG, even just a little bit is enough to make me feel terrible for the rest of my day. 

After salivating over a few too many Asian inspired dishes on Pinterest, I decided to come up with my own take on one of my favorite foods without the added junk.

Ingredients

Serves 4

For the Chicken Batter

• 1 pound chicken breasts cut up into 1 inch pieces
• oil for frying
• 1 cup rice flour
• pinch of salt
• black pepper
• 1 egg beaten (if you're intolerant to eggs you can use 1/4 cup of milk substitute, dairy or non dairy)

For the Sauce

• 2 tablespoons garlic infused olive oil*
• 1 tablespoon minced ginger
• 1 teaspoon sea salt
• 3 tablespoons honey
• 1 teaspoon rice vinegar or apple cider vinegar
• 1/2 tablespoon coconut aminos (can sub with gluten free soy sauce, or tamari sauce)
• 1/2 cup chicken stock (can sub with water)
• 1 teaspoon arrowroot flour (or cornstarch) optional - this thickens your sauce

Extra

• 2 cups of cooked rice
• 1/4 cup spring onions diced
• sprinkle of sesame seeds

Method

1. Mix your rice flour, salt, and pepper in a large zip lock bag. Add your cut up chicken to the bag and toss your mixture with the chicken inside until each piece of chicken is coated in flour.
2. Once your chicken is completely coated, add the beaten egg (or milk sub) to the bag and continue to toss until the chicken is coated.
3. Ideally for frying you will need a large wok or stir fry pan. If you don't have a wok, you can use a regular frying pan, but you may need to use more oil. Heat your oil until your pan sizzle when you sprinkle water on it.
4. Add the chicken to the oil and fry on each side until golden brown. You may need flip the chicken halfway through depending on the depth of your pan.
5. As your chicken is frying, begin working on your sauce. Simply add everything for the sauce except for the rice and the sesame seeds to a small pot and heat on medium. Bring it to a boil and stir constantly until it's thickens.
6. Once your chicken is a nice, golden brown color, add the cooked rice to your wok and then pour your honey & ginger sauce over the chicken and rice. On low heat, stir together everything. Let the sauce absorb into the rice and the chicken for a couple of minutes.
7. Sprinkle with sesame seeds and spring onions and have at it. 

*if you don't have garlic infused olive oil, use regular olive oil and add 2 cloves minced garlic to your sauce.