For the chicken:
6 lb chicken, cut into bite sized chunks
1 cup arrowroot starch
Salt and pepper
8 small sweet peppers, cut in 1/4 in circles
2 bok choy, chopped
1 bunch green onions, chopped and separated into white and green parts
For the sauce:
4 cloves garlic
2 T sriracha (use a Whole30 compliant Sriracha to make this recipe compliant!)
1 T ginger
2 T sesame oil
1/2 c coconut aminos
Cover the bottom of a large saucepan with olive oil. Heat olive oil until it starts to sizzle.
In a large bowl, combine the arrowroot starch, salt, and pepper. Working in batches, add the bite sized chicken and coat. Remove the chicken, shaking off any extra breading mixture and add to the hot oil.
Cook each batch for about 10 minutes, turning often to crisp all sides.
When each batch is done, add it to a bigger soup pot, until all chicken is cooked. Add the white parts of the green onions, the sweet pepper circles, and the bok choy, and cook until slightly cooked but still crisp, about 5 minutes.
While that cooks, pour all of the sauce ingredients into a high-powered blender and blend until smooth. Pour over the chicken and veggie mixture, then serve over cauliflower rice (for Whole30) or rice.
Top with the chopped fresh green onions. Enjoy!
If you know you’re going to reheat this recipe later, add the sauce on top of individual bowls instead of the entire batch. It will keep better that way!