Who doesn’t love Chinese food? I have always been a big fan and would have to say that my top three favourite Chinese meals are Cashew Chicken, Mongolian Beef (or Lamb) and Honey Chicken, which is what I am sharing with you today, made using my slow cooker.
In the past I would pretty much only have these meals if we went to a restaurant or got take out. But I have to admit that I was never happy with how I would feel afterwards – typically bloated, lethargic and moody (and had a few other symptoms that I won’t name here).
So when I made the decision to fix my health and happiness, I started making smarter food choices.
Takeaway and going out for dinner was reduced to once every couple months (instead of 1-2 times per week) and I made my own meals using more wholefoods and less processed foods. The majority of my favourite meals were simply avoided as I didn’t know how to adapt them to healthier versions without losing out on taste. Until now!! 🙂
Since I have started Becomingness and have been bringing you meals every week, I have been experimenting with different healthy ingredients and working out how I can adapt my favourite meals while maintaining their tastiness. I am pretty proud of my Slow Cooker Honey Chicken and it is a big hit with my family.
Hopefully it will be a big hit for you too.
- 3 tablespoons coconut oil
- 1 kilogram skinless chicken breasts (or thighs), cut into small pieces
- 1/4 cup arrowroot (or Tapioca Flour)
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 3/4 cup raw or organic honey
- 1/2 cup coconut aminos
- 1/4 cup organic tomato paste
- 2 cloves garlic, minced
- 1/4 teaspoon red chili flakes (adjust per your preferences)
- Sesame seeds
- Season arrowroot with black pepper and salt in a large bowl, add the chicken and coat well.
- Melt 1 tablespoon of the coconut oil in a large fry pan on moderate heat. Add chicken and cook for about 5 minutes until browned on all sides. Remove chicken and add to slow cooker. You may need to cook the chicken in two batches.
- In a small bowl, combine honey, coconut aminos, tomato paste, garlic, red chili flakes and the remaining coconut oil. Combine well. Pour mixture over chicken and make sure the chicken is evenly coated. Cook on low for 3-4 hours.
- Sprinkle with sesame seeds and and serve with your favourite sides. Quinoa or Cauliflower rice are my personal favourites.