Sweet and Spicy Chicken

Sweet and Spicy Chicken

Serves 2
A gluten-free, paleo, clean version of Chinese takeout.
Prep Time 15 min Cook Time 15 min Total Time 30 min


  • 1 lbs. of chicken
  • 1/2 cup of oil
  • 1/2 cup of raw honey
  • 5 tbsp coconut amino
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/2 tsp apple cider vinegar
  • pinch of salt
  • 3/4 cups arrowroot flour
  • 2 eggs + 1 tsp water
  • 1 red bell pepper
  • green onions
  • red pepper flakes (use to taste)


  1. Cut the chicken into cubes. Set aside.
  2. In a small bowl, mix together the ingredients for the sauce. Set aside.
  3. In another small bowl, beat the egg and water. Set Aside.
  4. In another small bowl (I know, it's a LOT of small bowls), pour the arrowroot flour.
  5. Now it's time to use all the small bowls, yay!
  6. One at a time, dip the chicken cubes into the egg mixture and then the arrowroot flour. Set aside on a plate.
  7. Heat the oil in a large skillet on medium-high heat.
  8. Place the chicken in the now heated skillet, (stir occasionally) until it's browned on all sides.
  9. Carefully, drain most of the oil into a mug (you can discard this later).
  10. Pour the sauce over the chicken until it's boiling.
  11. Once it's boiling, bring the heat to low and simmer for 10 minutes.(Stir occasionally)
  12. Slice the bell pepper and add to the chicken for 2 minutes.
  13. Top with diced green onions and red pepper flakes and serve.
  14. Bon Appetit!

source : http://imperfectadventures.com