Prep Time: 15 minutes (plus 4 hours marinating time)
Cook Time: 30 minutes
Total Time: 45 minutes (plus marinating time)
Servings: 4
Ingredients:
1 lb boneless, skinless chicken breasts, cut into cubes
3 eggs
2 tbsp garlic powder
2 tbsp onion powder
3/4 cup arrowroot flour or corn starch
1 red bell pepper, sliced
1 small onion, sliced
1 can of water chestnuts and bamboo shoots, drained
Broccoli or snow peas (whatever you have on hand)
Green onions, chopped
Toasted sesame seeds for garnish
Olive oil or coconut oil for cooking
For the Sauce:
1/2 cup raw honey
2 tbsp coconut aminos or soy sauce
Zest and juice of 1 orange
2 tbsp hot chili sauce
Instructions:
In a medium bowl, whisk together the eggs, garlic powder, and onion powder. Add the cubed chicken and ensure all pieces are well-coated. Cover and refrigerate for at least 4 hours, or ideally overnight.
Preheat your oven to 300°F (150°C) and prepare a foil-lined baking sheet with non-stick spray or place a baking rack on the sheet.
In a small bowl, mix together the ingredients for the sauce and set aside.
Place the arrowroot flour or corn starch in another bowl. One at a time, remove the chicken cubes from the egg mixture, allowing the excess to drip off, and coat them in the arrowroot flour or corn starch. Arrange the coated chicken cubes on the prepared baking sheet or rack.
Bake the chicken in the preheated oven for 25-30 minutes, or until cooked through and golden brown.
While the chicken is baking, heat a small amount of olive oil or coconut oil in a large skillet or wok over medium heat. Add the sliced bell pepper, onion, and your choice of vegetables (broccoli or snow peas). Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp. Add 1-2 dashes of soy sauce or coconut aminos and stir to combine.
Once the chicken is done, add it to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables, and toss to coat everything evenly.
Cook for an additional 2-3 minutes, or until the sauce has thickened and coats the chicken and vegetables.
To serve, sprinkle the Chinese Spicy Chicken with chopped green onions and toasted sesame seeds.
Enjoy this flavorful and slightly spicy dish as a delicious alternative to takeout for a satisfying weeknight meal!
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