We don’t do this too often, maybe once a month, but it is divine. This is Honey Chicken from Key Ingredient.com with a few modifications to make it Paleo.
Since this isn’t from a paleo website, we did make just a few modifications. It calls for Soy sauce, but you can use Tamari, or preferably Coconut aminos, obviously the difference being soy vs coconut. Also, it says vegetable oil or olive oil, so don’t sully this dish with rancid vegetable oil. And then it says to use cornstarch, but you can use any other starch and it will work just the same like arrowroot, tapioca, or even potato starch. We actually leave out the sesame seeds, but that is by choice. Our daughter loves the green onions we use with this dish and wants a green onion in every bite, so we end up using a lot of green onions for this recipe rather than scallions.
As I said before, this meal is fantastic. We usually serve it over a bed of rice, or you could do cauliflower rice if you wanted, along with some kale. Part of our kale went bad before we got to fix it on this round, but normally we have at least double that amount, which makes for a fantastic meal. And one of the best parts is that it just sits in the crockpot for a few hours, so supper comes around and you’re ready to eat. Definitely makes for a less stressful supper when it isn’t all rush to get the table set.
One thing that my wife and I miss on the Paleo diet is the ability to go get some good, cheap oriental food. Whether it is Thai, Japanese, or Chinese, we love oriental food. So we often gravitate to oriental meals when looking for recipes.
This is one of those meals that my wife wanted to try as she really wanted some Mongolian chicken from the local takeout place.
The results were extremely tasty. We did some steamed broccoli and rice with the meal and it made for a very filling and solid meal. We will definitely do it again.
A few things I would change though. My wife said it was a bit salty, so I’ll plan to cut back the salt in the batter and start much earlier. The recipe said it would take 10 minutes of prep and 15 minutes of cooking. It took close to an hour total for us as the skillet could only handle so much at a time, which could be a result of using 1.3 lbs of chicken instead of 1 lb of steak. We will probably also sauté some onions as well to add to the mixture as that will make it a bit more like the real deal from the Chinese place. Also, I may make the sauce earlier in the day and cut up the chicken earlier in the day so I don’t have to do it at the last minute, drawing out the supper process.
The meal is definitely a winner, it’s just a matter of going through the process and spending the time to do it. We will be doing it again.