2 tbs tapioca flour (+2 tbs water)
1 cup water
2-3 tbs sriracha (varying on spicy preference)
3 tbs low sodium soy sauce
1 large clove garlic, grated
1/4 cup coconut sugar
1.5 tbs honey
3 chicken breasts, cubed
1/4 cup tapioca flour
Pic by Hazel
In a small bowl, mix the 2 tbs tapioca flour and 2 tbs water.
In a medium saucepan, on medium high heat, combine the water, sriracha, soy sauce, grated garlic, sugar and honey. Bring to a boil and add the tapioca slurry. Immediately lower heat to low and stir until sauce thickens. Shut off heat.
In a large ziploc bag or bowl, mix the chicken cubes with the 1/4 cup tapioca flour, so that they are fully coated. Drizzle a large skillet with oil and add the chicken cubes. Cook them on medium high heat — about 3-4 minutes per side — make sure they are cooked through. Next, pour the sriracha sauce mixture over the chicken and mix to coat.
Yields 4 servings.