Plum Sticky Takeout Chicken

“This Plum Sticky Takeout Chicken 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.” – Pooja Parikh

Plum Sticky Takeout Chicken

Recipe By:  Pooja Parikh | @aipooja | www.aipooja.com | FoodSocial

USWM Shopping List: Pasture-raised Chicken Breasts – 1 lb. | Ghee (optional) | Chicken Stock 

Prep: 35 min
Cook: 1 hour, 30 min
Serves: 5-6

Ingredients:

• 2 lb Chicken Breast, thinly sliced
• 2 Tbsp Tapioca Starch
• Avocado Oil (or ghee or olive oil)

Marinade

• 2 Tbsp Coconut Aminos
• 1 Tsp Fish Sauce
• 1 Tsp Sesame Oil
• 1 Tsp Granulated Garlic
• 1 Tsp Ground Ginger
• 1/2 Tsp Black Pepper

Sauce

• 1/2 Cup Coconut Aminos
• 1 Tbsp Sesame Oil
• 1 Tbsp Fish Sauce
• 1/2 Tsp Black Pepper
• 2 Plums, pits removed (skin on)
• 1 Tsp ground Ginger
• 3 Cloves Garlic, minced
• 1 Lime, juiced

Slurry

• 1 Tbsp Tapioca Starch
• 1/4 Cup Free-Range Chicken Broth, Stock or water

Instructions:

1. Combine marinade ingredients in a bowl, container, or ziplock bag. Add chicken and toss to coat evenly. Marinate for at least 30 minutes, up to overnight.
2. When ready to cook, add tapioca starch to the marinated chicken and toss well to combine and evenly distribute the tapioca starch.
3. 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 to avoid overcrowding the pan. If the pan is too crowded, the chicken will not brown evenly, and you will sacrifice flavor!
4. After the chicken is cooked, transfer it to a paper towel-lined plate to drain excess oil.

Sauce Instructions:

1. 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 the sauce back into the pot.
2. 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 the mixture to a boil. After it starts boiling, turn off the heat and allow it to sit.
3. When the chicken is finished cooking, turn the heat to low, add sauce to the chicken pan, then add all the chicken back in.
4. 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.
5. Sprinkle with cilantro, bagel seasoning, sesame seeds, and/or chopped green onions, and serve! 

Chef’s Notes

This recipe is great with cauliflower rice, zoodles, or as a standalone dish. If you have any leftovers, it can be stored in the fridge for up to five days. When reheating, you can either cook it on a skillet or opt for microwaving.

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