We spent our St. Paddy’s at the Renaissance Faire…entirely too much mead and turkey legs were consumed and I got home with a film of dirt all over. Not too sure what to say about that but we had a great time!
I also downed three St. Paddy’s Avocado Cupcakes before bed. So, so good. So good I added some more pictures to the post because I wanted to better convey their goodness. Just trust me on this one.
So on Friday night I was experimenting with Chinese Food. I agree with Carrie Bradshaw that greasy Chinese Food is the key ingredient to a good night in. Clearly this recipe is Paleo but also ended up being some of the best General’s Chicken I’ve ever had…the only difference between this stuff and something from down the street is the lack of MSG-doused-salty food babies and chicken chunks that might just be more flour than chicken anyway.
2 lbs Chicken Thighs, cut into 1″ pieces
1/2 c Sesame or Olive Oil
3/4 c Arrowroot Flour
2 T Coconut Aminos
1 t Black Pepper
1/4 t Ginger
4 Cloves Garlic, minced
1 T Sesame Oil
2 T Honey
2 T Arrowroot Powder
1 1/2 c Chicken Stock
1 t Ginger
1/2 c Coconut Aminos
Begin with the sauce. Heat the sesame oil in a large saucepan over medium-high heat. Add the garlic and saute until slightly browned. Add the chicken stock, coconut aminos, and honey and bring to a boil. Reduce heat to medium and whisk in arrowroot powder and ginger. Whisk constantly until thickened and reduce heat to low and cover the saucepan.
Whisk together the ingredients for the batter until smooth. Add the chicken pieces to the batter.
Heat the 1/2 c Sesame Oil over medium-high heat in a heavy-bottomed pan. Take pieces of chicken from the batter, allowing some to drip off, and place them in the oil. Cook for about 3 minutes on each side until light brown in color and crispy. Remove onto a plate covered in a paper towel to soak up excess oil.
When all the chicken is cooked, transfer into the saucepan with the sauce. Stir lightly to coat all the chicken and serve. (We had ours over spaghetti squash)