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If you’ve ever had Panda Express or takeout Chinese, I can honestly say that the sauce of this recipe tastes absolutely identical to something on their menus. I couldn’t believe how similar it tasted AND it’s made with way cleaner ingredients. An absolute winner. A knockout. You HAVE to try it… no excuses! Let’s get cooking 🙂
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 1/3 tbsp tapioca flour (or arrowroot flour)
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp fish sauce
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp black pepper
- 2 tbsp water
- 1 purple onion, sliced
- 4 stalks celery, sliced into 1/2 inch pieces
- 1 bell pepper, sliced
- 3 tbsp minced garlic
- 1 tbsp ginger paste
- Toppings: chopped green onion, cilantro, and red pepper flakes
Instructions
- Whisk together honey, fish sauce, soy sauce, rice vinegar, black pepper, water, and 1 tsp tapioca flour together in a small bowl. Set aside.
- Chop the chicken thighs into bite-sized pieces, about 1 inch, and add to a mixing bowl. Toss with 1 tbsp of tapioca flour to evenly coat the chicken pieces.
- Heat 2 tbsp olive oil until very hot in a large pot. Once oil is hot, add chicken to the pot and cook about 4-5 minutes per side, until pieces are crispy and completely cooked. Once done, remove from pan and set aside.
- Add celery, bell pepper, and onion to the same pot and sauté over medium heat for about 5 minutes, or until they are softened (but still with a slight crunch) and brighter in color. Add the garlic and ginger to the pot and stir to sauté another 2 minutes, stirring frequently.
- Add the chicken back to the pot, along with the sauce, stir, and reduce heat to low. The sauce will thicken quickly, within a few minutes.
- Serve over jasmine rice and garnish with toppings.
