Happy Friday! You made it through another week of quarantine! How's everyone holding up? I have a 4 day weekend because we were supposed to go down to VA beach to visit my sister-in-law but instead we'll be having happy hour and playing Bananagrams over FaceTime. And I guess finish staining our banisters. We started this project Nov '18 before putting in our new hardwood floors in Jan '19 and only completed the basement and main floor before taking a year long hiatus. It's very tedious but now we have no excuse to finish. At least we have Jenna Fischer and Angela Kinsey's "Office Ladies" podcast to keep us laughing and entertained. If there is anything better than The Office, which there isn't, it would be this podcast. They're celebrating the 15 year anniversary of The Office by rewatching  and breaking down every episode and what was happening behind the scenes. If you love The Office then you will LOVE this podcast.

Anyways, this chicken dish is absolutely amazing. Like plate licking good, no shame here. It's a healthy spin on good ol' Chinese comfort food but without GMOs and unnecessary additives. If I were to change one thing I would add some chopped scallions for a little crunch and pop of green! But we have to work with what we got during quarantine time. Otherwise, it can't get much better than this!

Cooking Tips:

• Individually cooking the chicken can take some time. To speed this up, throw all of the chicken in at once. It wont crisp but it will save some time.

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Prep Time: 10min - Cook Time: 30min - Serving Size: 3-4 people

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Ingredients:

For the chicken

• 2 lb of chicken breast cubed into 1 inch pieces
• 1 1/2 Tbsp of tapioca flour
• 1/2 tsp of onion powder
• 1/2 tsp of garlic powder
• 1/4 tsp of salt
• Sesame oil for pan

For the sauce

• 2 cups of coconut aminos
• 1/2 Tbsp of honey
• 1 Tbsp powdered ginger
• 1 Tbsp of siracha (or more if you like heat)
• 1/2 tsp of garlic powder

For the vegetables

• 1/2 large onion sliced thin
• 3 stalks of celery thinly chopped
• 1 yellow or red pepper sliced thin
• Salt to taste
• Sesame oil for pan

Instructions:

1. Cube the chicken breasts and place into a mixing bowl
2. Combine the tapioca flour, onion powder, garlic powder and salt in a small bowl.
3. Sprinkle the tapioca mixture over the chicken and mix together. Sprinkle then mix, sprinkle then mix. Do not pour it all at once on top.
4. Let the chicken sit in the bowl while you chop the vegetables.
5. Once the vegetables have been chopped, using a non-stick pan over medium high heat with some oil, start cooking the cubed chicken. Do not over crowd. You want to have a nice crust on the chicken. Crowding will steam the chicken and prevent this.
6. As the chicken is cooked, place them on a large plate line with a paper towel. The paper towel will absorb the moisture as the chicken rests.
7. Once the chicken is cooked, clean the pan then throw the vegetables in with salt and drizzle with oil and turn the heat up to medium
8. Cook the vegetables until the onions are translucent and peppers are fork tender. Transfer to a plate once done.
9. Once the vegetables have cooked, fully combine all of the sauce ingredients into a bowl using a whisk.
10. Pour the sauce mixture into a pan over medium-high heat and bring to a slow boil, occasionally stirring to prevent burning.
11. Let the sauce reduce until it starts to thicken and stick to the back of a spoon.
12. Once the sauce has finished, stir in the vegetables and chicken. Fully coat and combine.
13. Plate over rice or cauliflower rice.