Do you ever crave Chinese take-out? Cause I sure do! BUT don’t you know how terrible that food is for you..so much added sodium, butter, and who knows what else. SO tonight was one of those nights where I wanted take-out without the calories. I came up with my own recipe and..you guys it is a WINNER. I love the way this turned out! I normally would’ve served over a bed of brown rice but I opted for no side tonight.
I didn’t measure my vegetables…but the ingredients in the pictures were for 1 serving (Marcus is out of town this week on a work trip!) To be honest, I thought I was going to have leftovers but I ended up eating all of it because it was just tooo good! I used 1 chicken breast and then all the veggies that are on that cutting board. I had used a 1/4 of that bell pepper yesterday so a chunk of it was already taken out!
Chicken breast (cubed)
1/4 chopped onion
1 garlic clove
1 tsp arrowroot starch
Mix in a small ramekin or mixing bowl and set aside!
Start by cubing the chicken and dicing the veggies. Sprinkle the chicken with white pepper (stronger flavor than black pepper, if you don’t have it you should buy some..it adds a lot of good flavor), onion powder & garlic powder.
In a wok or large pan heat about 1 tbsp of olive oil or avocado oil on medium/high heat. Add the chicken..cook on both sides about 3-4 mins or until they have a nice golden color! Remove chicken from wok and add in all of the veggies and a little more oil (I used avocado oil). Cook for about 5 minutes, stirring often. Add in the sauce and chicken, toss it up and then add in the arrowroot starch and mix well! You will notice it start to thicken. Cook for a few more minutes...and then enjoy over a bed of brown rice, ancient grains, or just by itself!
Tip—I know not everyone knows what ‘arrowroot starch is’. It is gluten free/paleo/grain free etc and used as a thickener! It left the chicken with the perfect glaze.
Learn more about arrowroot here!