I love take-out food but don’t love the take-out prices or being concerned about contamination. Getting contaminated is just not fun. While there are a select few places I do frequent when I’m out of time or energy, we visit them infrequently. (Find out my local go-to places here.) If you’ve followed me for awhile, you know my requirements for recipes are simple and delicious. This recipe is no exception.
I tend to eat grain free as that is the way I feel best and is easiest with all the sensitivities in our home. This recipe does pairs well with quinoa (learn how to make the perfect quinoa here), rice, and cauliflower rice.
What I think really sets the recipe apart is the fresh ginger in the sauce. It really gives it depth, spice, and is really delicious (even if you aren’t a ginger fan.) Ginger is a great addition to keep on hand in any health conscious kitchen. Not only does it taste great and pair well with asain dishes, fruit salads and such, it is anti-inflammatory and provides gatrointestinal relief, especially nausea in pregnancy. When used regularly, ginger can actually reduce the chronic pain and swelling of both rheumatoid and osteo arthritis up to 75%! (source) It will also reduce muscle soreness in athletes, ease the discomfort of menstrual cramps, and even reduces the severity of migraines. (source) Pretty awesome right?!
Now on to the recipe! This recipe is gluten free, soy free, nut free, and paleo. (And DELICIOUS!)
Paleo Sweet Fire Chicken
- 1.5 lb boiled chicken breast cubed
- 1/2 yellow onion chopped
- 2 bell pepper chopped
- 20 oz can pineapple chunks in juice (not syrup)
- 2 tbsp sesame oil
- 1/3 cup gluten free chili sauce
- 1-2 tbsp sriracha sauce
- 3 tbsp honey
- 3 tbsp red wine vinegar
- 3-5 cloves garlic minced
- 2 tsp ginger minced
- 2-3 tbsp arrowroot starch
- Chop your chicken in to 1-2 inch sized cubes.
- Preheat your large pan on medium heat. Once hot, add 1 tbsp sesame oil and chicken. Brown chicken until cooked thoroughly.
- While chicken is cooking, chop onion and bellpepper and drain the juice from the pineapple chunks (I saved the juice and added to my kombucha.) Mince garlic and ginger as well.
- In a medium sized bowl, mix together chili sauce, sriracha, honey, vinegar, minced garlic, ginger and arrowroot starch. Let sit while you cook the rest of the meal.
- Once chicken is cooked thoroughly, remove from pan. Add another tbsp of sesame oil and add in onion and bell peppers.
- Cook until desired "doneness," I like about 5-7 minutes. (I prefer mine to have a bit more crunch versus being limp.) Add in pineapple chunks, chicken and sauce. Cook for another 2 minutes and turn off heat.
- If you find the sauce is not thick enough for your liking, add 1 tsp more of arrowroot starch at a time until the sauce has thickened to your liking.