Slow Cooker Chinese Chicken (Paleo, Low Carb, Paleo Optional, Keto)

Hello lovers of good food! If you love someone who eats healthy or wants to, please be sure to share my Pins and site with them on Facebook, Pinterest or any of the social media avenues below the article, thank you and enjoy!

My sister Amber and I used to be pretty tight as teenagers. She had a job, I had an appetite, so often we would run out for a quick bite just to get out and “do something.” The fateful day came when the one doing the paying (who incontestably chose where we’d eat) got stuck on a Chinese food kick. Not just any Chinese food either. A local restaurant called Jin Jin where no MSG was used and the food was cooked involuntarily hibachi style as the kitchen was only just behind the counter. I ordered the same thing even though we ate there ridiculous numbers of times. Sesame Chicken, sesame chicken.

Eventually, they memorized her phone number when she called for pick up orders and would send us free extra egg rolls, as they should, we being one of their greatest profit centers. I got so sick of Chinese food that it took a while to hunger for it again. By this time I had learned a lot about health and how food affects the body and was searching for a better way than grain covered, cornstarch laden over sweetened processed junk that is “Chinese” food (really it is the Americanization of ‘Chinese’ food that has got us).

Today’s recipe is Paleo, but with an option. You see, the longer I do my research the freer I get to break the “rules” of Paleo. When I combine the “rules” of Paleo with common sense, good research and an understanding of why we avoid certain foods ON Paleo in the first place, I can then make a decision for my personal lifestyle that may not technically follow all of the rules. Soy sauce is a no-no in so many senses of the word. It’s GMO soy origin makes it not only legume (first strike), but genetically modified (second strike), and way unhealthy for hormones in the human body (third strike, you’re out of here). BUT, a nifty gifty has been given to the lovers of Chinese food everywhere. Bragg’s liquid aminos is a non GMO soy sauce that is way healthier and even a little less salty than ordinary soy sauce, but it leaves us with only one problem…..it is still a legume derivative. So decide for yourself whether this is ok for you, but there is an ALTERNATIVE, yes, I actually plan on making the switch in the future to this lovely coconut aminos twin. They aren’t identical, but they are pretty darn close!! The flavor gives off almost a soy-sauce with a sweet undertone. Very delicious and no one is “missing out” on anything!

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Without further delay, let me just tell you, I enjoyed this recipe for a warm, different dinner that did not require more than 10 minutes of my time.

Here’s what I did, I took…..

5 small-medium chicken breasts, cut into 1″ cubes

1/2 cup Bragg’s liquid aminos or coconut aminos

1/2cup honey

1 tsp garlic powder

1/4 cup finely diced onion

1/4 tsp red pepper flake

3/4 tsp dry ginger (I wanted to use fresh, probably would have grated 1 tbs fresh)

1/2 tsp onion powder

1/4 cup toasted sesame seed oil

3 large carrots thinly sliced

1/2 cup mushrooms

1 Tbsp arrowroot powder

green onion (optional)

sesame seeds to top (optional)

Mix the spices, liquids and onion and set to the side while you cut and prepare you veggies and chicken (saving the arrowroot for later). Throw everything into the crock pot and cook on high for 3 hours or low for 6. When you open the lid, scoop 1/2 cup of the liquid and whisk the arrowroot into it in a measuring cup, then add it back into the sauce. Allow to sit in the hot pot for about 5 minutes to thicken the sauce, then sprinkle with sliced green onions, sesame seeds, and serve!

 

 

I highly recommend this over cauliflower rice, served with steamed broccoli. Let me know in the comments if you try it out and how it worked for you!

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