According to ChihYu Smith, who developed the original recipe for her popular blog, I Heart Umami, this dish reminds people of their favorite takeout food. The juicy chicken is tossed in a savory-sweet (but not too sweet) sauce, with a healthy dose of black and Sichuan pepper that will leave your mouth tingling with pleasant spice. Use whatever veggies you have on hand to make this quick weeknight dinner.
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Ingredients
For the sauce
- ¾ teaspoon black pepper, freshly ground
- ¼ teaspoon Sichuan peppercorn powder, optional
- ¾ tablespoon peach, apricot or orange jam
- ¾ tablespoon coconut aminos
- 1 tablespoon chicken stock
For the chicken
- ½ lb (225g) chicken breast, diced into 1” cubes
- 1 tablespoon avocado oil, or vegetable oil
- 1½ teaspoons coconut aminos
- ¼ teaspoon baking soda
- ⅛ teaspoon garlic powder
- 2 tablespoons tapioca starch
- ½ red bell pepper, diced into 1” cubes
- 2½ stalks of (85g) celery, sliced on diagonal
- ½ (50g) small yellow onion, diced small
- salt, to taste
Preparation
- In a separate bowl, mix the sauce ingredients together until fully incorporated. Set aside.
- Add the remaining ingredients for the chicken into the Anyday dish. Mix well. Cover with the lid (knob lifted). Cook in the microwave for 6 minutes, or until chicken is almost cooked through.
- Add the sauce and mix well. Continue cooking uncovered for 2-3 minutes, or until the sauce has warmed through and the chicken is fully cooked through.
Suggestions
- Try it with shrimp, diced pork tenderloin or firm tofu (but note that it won't qualify as Paleo anymore).
- Finish the dish with thinly sliced scallions for a refreshing touch.
- If you want more vegetables, substitute part of the chicken for more celery and bell peppers or add in zucchini, eggplant, or broccoli.
Recipe Notes
- Learn more about ChihYu Smith at iheartumami.com
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
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