DSC00084Ever since I added this Swiss Steak recipe to our rotation, I have been dying to experiment with the sauce-yielding-technique it uses. What kept coming to me when I made the steak was, “This would make an amazing base for Chinese food.”

So I toyed around with the ingredients and flavors, and I think I have a winner.

I’ve designed it to serve as a base for your “Chinese takeout”-inspired creations. My recipe doesn’t add any of the combos that you would normally see on a takeout menu – cashews and broccoli, or water chestnuts and red peppers – for example.

I also didn’t add any “heat” to my version because of my issues with nightshades. You could easily toss some cayenne or other peppers in along the way.

To personalize this with your favorite veggies, simply stir fry them while the chicken cooks, and then add them in after the dish is fully cooked. Stir them in to warm them but don’t try to actually cook them from raw by tossing them in. The water content of the veggies might mess with the sauce that this dish yields and I promise you, you do not want to ruin that manna from heaven.

This elicited high praises from all four of my food critics. W said, “Mom, this needs to go on the blog for sure.” Only Little A resisted at first, but she ended up eating a full serving.

It takes some time and some effort but it is well, well worth it.

I cannot wait for leftovers!

Chinese Takeout Chicken
You will want a very large skillet with a tight-fitting cover for this recipe.
Serves: 12 servings
  • 2 lbs boneless skinless chicken breasts
  • 2 cloves garlic, sliced
  • 1 medium yellow onion, sliced thinly
  • 1 tsp fresh grated ginger
  • 1 cup arrowroot starch
  • ½ TBSP sea salt, plus extra for taste
  • 1 tsp black pepper
  • 6 TBSP ghee, divided (or coconut oil for AIP and DF version)
  • 1 TBSP honey
  • 2 TBSP coconut aminos
  • 2 TBSP orange juice
  • 1 tsp fish sauce
  • 3 cups chicken stock / chicken bone broth
  1. Cut chicken into bite-sized pieces. Set aside.
  2. In medium bowl, mix arrowroot through pepper.
  3. Add chicken to arrowroot mixture and toss well to coat.
  4. Over skillet heated to medium, melt 1 TBSP ghee.
  5. Working in batches, adding a TBSP of ghee as needed, brown the chicken. You do not need to fully cook the chicken, just make sure the coating gets browned slightly.
  6. Remove chicken from pan and set aside.
  7. Add last TBSP of ghee and melt.
  8. Add onions and cook them for one minute.
  9. Add pinch or two of sea salt and stir to combine.
  10. Add ginger and garlic and cook mixture until onions soften and start to turn brown.
  11. Turn off heat.
  12. Return chicken to pan and mix it with the onion mixture.
  13. In medium bowl, mix honey through chicken stock.
  14. Pour sauce over chicken.
  15. Return to heat and heat until bubbling gently.
  16. Lower heat to low and cover with a tight-fitting lid.
  17. Allow the dish to cook for 45 minutes. Every ten minutes or so, remove the cover and stir, taking care to scrape the bottom of the skillet for browned bits.
  18. A thick gravy-like sauce will develop.
  19. If you want to add vegetables, cook them in advance (i.e., steam the broccoli, stir fry bell peppers, etc.) and then add them at the end, stirring to combine and warm slightly but not to cook.


2 Responses to “Chinese Takeout Chicken”

  1. on 11 Feb 2015 at 10:21 amsally peterson

    looks yummy….

  2. on 11 Feb 2015 at 12:03 pmKristine Rudolph

    It IS. You left a day too soon.

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