Saucy Chinese Chicken with Coconut Rice & Stir Fry Veggies

1.5-2 lb of chicken breasts or thighs, cubed in 1 “ pieces 

4 tbsp tapioca flour

2 tbsp almond flour

½ tsp white pepper

2 tbsp olive oil

1 tbsp sesame oil

¼ cup soy sauce

¼ cup chicken broth

1.5 tbsp Hoisin sauce

1 tbsp cornstarch + 1 tbsp water - combined in small bowl

2 tsp chili garlic sauce 

2 tsp honey

1 tbsp fresh ginger, minced

2 garlic cloves, mined 

1 cup of basmati rice

½ cup coconut milk

1 tbsp olive oil

1 serrano pepper, deseeded and diced

1 tbsp fresh ginger, minced

1 tbsp soy sauce

1 green bell pepper, sliced

1 red bell pepper, sliced

1 package of sliced shiitake mushrooms

First make the sauce – in a medium/small bowl combine soy sauce, chicken broth, Hoisin sauce, cornstarch slurry, chili garlic sauce, honey, ginger, and garlic. Stir to combine and set aside. In a large bowl combine tapioca flour, almond flour and white pepper. Add chicken to bowl and toss to coat each piece. Heat olive oil and sesame oil in a large skillet. Once hot, add chicken until brown. Flip pieces and brown the other side. Work in batches to not over crowd pan. Place finished chicken pieces onto a paper towel lined plate.While the chicken is cooking,  cook the basmati rice in 1.5 cups of water, covered until all liquid is absorbed and rice is soft. Add coconut milk and stir to combine. Set aside.

Heat olive oil in a medium pan, add garlic and serrano and saute about 3 mins until bright and fragrant. Add bell peppers, mushrooms, and soy sauce. Season with a pinch of salt and pepper. Once finished, add rice to the pan of vegetables and mix well. When the chicken is finished cooking, turn down heat to low and use a paper towel to absorb excess oil. Pour in the sauce (give it a stir first) and continuously stir for about 3 mins until it is thick. Once thick and saucy, add the chicken and toss to coat each piece with sauce. Serve the chicken on a plate or large bowl with a big scoop of rice and veggies!