1 Tablespoon cornstarch use arrowroot powder or almond flour for paleo & keto
1/4 teaspoon black pepper
1/8 teaspoon salt
1 - 1-1/4 lbs boneless skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks
3-4 Tablespoons olive oil or avocado oil
4-6 dried red chili peppers to taste; found in Asian supermarkets or the International section of a large chain grocery store
2/3 cup roasted cashews or roasted peanuts
1 red bell pepper chopped into bite-sized pieces
1 zucchini chopped into halves
Sesame seeds and chopped green onions for garnish (optional)
For sauce (If you like this dish saucier - feel free to double the amount and save the rest for another dish):
1/3 cup low-sodium soy sauce use gluten free tamari or coconut aminos if necessary
2 Tablespoons honey use low carb sweetener for keto
3 Tablespoons hoisin sauce use gluten free hoisin sauce if necessary - leave out for keto
3 garlic cloves minced
1 teaspoon grated fresh ginger
1/4 - 1/2 teaspoon dried red pepper chili flakes
For cornstarch slurry:
2 Tablespoons cornstarch use arrowroot powder for paleo
3 Tablespoons water
In a big enough glass bowl or ceramic bowl that can fit in your clay pot, blend the sauce ingredients together.
Add the chicken breast to the sauce mixer with the Cornstarch then mix well
Add 2 cups water in your clay pot, place a steam basket in the clay pot. Place the chicken bowl on top of the basket.
Set on “Stew” or “Fast” for 30 minutes or until chicken is cooked fully cooked.
Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
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