Hiiii!!! Ok, so here is your fashion blogger posting a recipe hehe…I am definitely NO food blogger and I don’t even have professional photos to share here lol! I just made this for dinner and decided on the spot to post it, so hope you don’t mind the lack of pretty presentation. I hope the meal is a valuable resource for you regardless!!!
I get asked a lot about what I eat. In a nutshell, I have a lot of food allergies so I eat mostly paleo. I prefer fish over chicken, but I LOVE chicken this way!!! The tapioca flour makes it seem like the chicken is “breaded” and this so SATISFYING! Sweet, tangy, healthy! Pair with cauliflower rice and steamed veggies! I’m still practicing with the Instant Pot and this one is one of my favs!!
Ingredients
Sauce:
- 1/4 cup + 2 Tbsp coconut aminos
- 1 Tbsp honey
- 1/4 cup apple cider vinegar
- 2 Tbsp tomato paste
- 1 tsp sesame seed oil
Chicken:
- 1-2 lbs organic chicken breast cut into 2 inch pieces
- 1/3 cup tapioca starch
- 1 whisked egg
- 2 Tbsp coconut oil
- 1/2 cup organic chicken bone broth
Instructions
- Mix sauce ingredients in a bowl and set aside.
- Put the chicken pieces in a gallon plastic bag and add the whisked egg. Seal the bag closed and shake it all up to evenly coat the chicken.
- Open the ziploc bag and add the tapioca flour. Shake & massage bag to evenly coat chicken.
- Turn on Instant pot and press “saute” then wait for it to say “hot”. Add the coconut oil and then pour the chicken into the bowl, spreading it out to sear the chicken for 1 minute then turning over the pieces to sear for another minute.
- Remove the chicken from the Intant Pot and clean out if anything got stuck to the bottom.
- Once the Instant Pot is cleaned, pour in the chicken broth, add the sauce and add back in the chicken.
- Coat chicken with sauce and cover to cook on high pressure for 5 minutes.
- When done, quick release to open the lid and enjoy!!
