Plum Sticky Takeout Chicken
This recipe is absolutely delicious, reheats beautifully (even from frozen, which makes it perfect for meal prep!), and honestly tastes like takeout. The texture of the chicken with the marinade and tapioca breading blew my mind, and the sweet and sour sticky sauce made this totally craveable.
PREP TIME
30 minutes
COOK TIME
20 minutes
INGREDIENTS
22
Serves: 6
Ingredients
- 2 lb2 lb2 lb Chicken Breast, thinly sliced
- 2 Tbsp2 Tbsp2 Tbsp Tapioca Starch
- Avocado Oil, (or ghee or olive oil)
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
- 1 tsp1 tsp1 tsp Fish Sauce
- 1 tsp1 tsp1 tsp Sesame Oil
- 1 tsp1 tsp1 tsp Granulated Garlic
- 1 tsp1 tsp1 tsp ground Ginger
- 1/2 tsp1/2 tsp1/2 tsp Black Pepper
- 1/2 cup1/2 cup1/2 cup Coconut Aminos
- 1 Tbsp1 Tbsp1 Tbsp Sesame Oil
- 1 Tbsp1 Tbsp1 Tbsp Fish Sauce
- 1/2 tsp1/2 tsp1/2 tsp Black Pepper
- 222 Plums, pits removed (skin on)
- 1 tsp1 tsp1 tsp ground Ginger
- 3 cloves3 cloves3 cloves Garlic, minced
- 111 Lime, juiced
- 1 Tbsp1 Tbsp1 Tbsp Tapioca Starch
- 1/4 cup1/4 cup1/4 cup Chicken Broth, or water
Marinade
Sauce
Slurry
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine marinade ingredients in a bowl, container, or ziploc bag. Add chicken and toss to evenly coat. Marinate for at least 30 minutes, up to overnight.
- When ready to cook, add tapioca starch to the marinated chicken and toss well to combine and evenly distribute the tapioca starch.
- Heat a pan on the stovetop on medium heat. Add 1 TB oil of choice and cook chicken pieces in a single layer, taking care not to crowd the pan. Lie pieces flat on one side, allow to cook for 1-2 minutes or until lightly brown, then flip and cook 1-2 minutes on the other side (until both sides are lightly browned). You’ll have to cook the chicken in several batches so you don’t overcrowd the pan. If the pan is too crowded, the chicken will not brown evenly and you will sacrifice flavor!
- After the chicken is cooked, transfer to a paper towel-lined plate to drain excess oil.
- To make the sauce, add sauce ingredients to a medium-sized pot and bring to a boil. Allow to boil for 1 minute, then remove from heat and carefully blend (either with an immersion blender or a regular blender) until smooth. After blending, pour sauce back into the pot.
- Whisk together the slurry ingredients until well combined. Add slurry to the pot and whisk to combine well. Turn the heat on low and bring mixture to a boil. After it starts boiling, turn off the heat and allow it to sit.
- When chicken is finished cooking, turn heat to low, add sauce to the chicken pan, then add all the chicken back in.
- Use tongs to toss the chicken in the sauce until evenly coated, then allow the sauce to reduce and thicken for another 5 minutes or so.
- Sprinkle with cilantro, bagel seasoning, sesame seeds, and/or chopped green onions, and serve! Delicious with cauliflower rice, zoodles, or even on its own.
Notes
Will keep for up to 5 days in the refrigerator. To reheat, either cook on a skillet or microwave.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Poultry Whole30| This is our estimate based on online research. | |
| Calories: | 399 |
| Fat: | 17 g |
| Carbohydrates: | 23 g |
| Protein: | 32 g |
| Cholesterol: | 93 g |
| Sodium: | 1273 mg |
| Fiber: | 0 g |
| Sugars: | 10 g |
| Calculated per serving. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.