Chinese Takeout Chicken
Author: Kristine Rudolph
You will want a very large skillet with a tight-fitting cover for this recipe.
  • 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.
Recipe by Kristine Rudolph at