General Tso’s Chicken

Gram

1 ½ pounds chicken breasts, cut into 1 to 2 inch pieces

3 tablespoons arrowroot

2 tablespoons avocado oil, or olive oil

½ cup coconut aminos, or soy sauce

⅓ cup white wine vinegar

2 tablespoons tomato paste

1 tablespoon honey

1 tablespoon almond butter, (or favorite nut butter)

¼ cup coconut sugar

2 cloves garlic, crushed

2 tablespoons fresh minced fresh ginger

3 tablespoons chili peppers, chopped

½ cup filtered water

2 tablespoons sesame seeds, (optional)

¼ cup green onion, (optional)

cauliflower rice, for serving

subheading: For your SLOW COOKER:

Place your chicken into a air tight container or large ziplock bag. Sprinkle the arrowroot powder on the chicken, and shake to coat so each piece is covered.

Heat a large skillet to medium high heat, add in cooking oil to coat. Place chicken inside the pan once hot, and saute on each side for a few minutes until the outside is lightly browned. Place the chicken inside your slow cooker.

In a medium sized bowl mix together these ingredients: coconut aminos or soy sauce, vinegar, tomato paste, honey, almond butter, sugar, garlic, ginger, chili flakes, and water. Whisk until somewhat smooth (may be chunky from the paste and nut butter). Pour on top of the chicken.

Cook on low for 4 hours. Remove the lid, if sauce isn't thick enough, add additional tbsp of arrowroot powder and cook for another 20 minutes.

Serve with rice, or cauliflower rice. Top with sesame seeds and green onion to serve.

(Carrie has instructions for instant pot)

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