An absolutely delicious meal that is gmo free! Its a family tradition to have homemade Chinese food on New Year’s Eve. This year was no exception. Mom fired up a tasty venison & broccoli dish along with this family favorite. Enjoy!
Yeilds 4-6 large servings.
Make sauce and refrigerate until needed:
1/2 C. Tapioca Starch
1/4 C. Water
1.5 t minced fresh garlic
1.5 t minced fresh ginger
3/4 C. Honey
1/2 C. Braggs Amino Acid
1/3 C. Apple Cider Vinegar
Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.
3 lbs boneless, skinless chicken, cut into chunks
1/4 C Braggs Amino Acid
1 Fresh Pasture Raised Egg
1 C. Unbleached flour
2 C. sliced green onions
8 small dried Hot Peppers, seed removed (optional)
Mix chicken, amino acid, and hot peppers (if using). Stir in egg. Add flour, and mix until chicken pieced are coated. Deep fry 7-8 chicken pieces at a time in a 350 degree oil (we suggest coconut oil) until chicken piece are crispy. Drain on paper towels. Repeat until all chicken chunks are fried. To keep chicken warm, you can put a paper towel on a cookie sheet with a cooling rack on top. Place fried chicken on the rack and keep in oven while you fry all your chicken. If you don’t think your chicken is cooked all the way through, you can even turn oven on to 350 F to finish cooking.
Warm up the sauce. Place chicken in a 13×9 pan, pour warmed sauce over, sprinkle green onions over top and serve with rice.