Serves: 4
Portions: 1 Red and 1/2 yellow*
*if you don't take extra sauce beyond what's cooked onto the meat
Ingredients
1/3 cup low-sodium soy sauce
1/4 cup pure maple syrup, honey, or agave syrup (this needs to be a syrup, not granulated)
1/4 cup vinegar (rice works well, Apple cider would be my 2nd choice)
1 tbsp minced garlic
1 ½ tsp Coconut Oil (or if you have it, toasted sesame oil would be ideal)
½ tsp ginger (seasoning, not the ginger root)
1 1/2 tbsp cornstarch
1/4 cup water
sesame seeds and scallions, for garnish
1.5# Diced Chicken or for a meatless option, use
1 small head cauliflower, chopped (approx 6+ cups florets, sliced so one side of each floret is flat.)
Directions:
Preheat your oven to 450 F.
Grease a baking pan or line with parchment.
Arrange in a single layer your chicken (or Cauliflower) and Bake 10-15mins minutes on the center rack.
While that's baking:
1. In a sauce pan on Medium-High heat, add soy sauce, sweetener, vinegar, garlic, coconut oil, and ginger.
2. While the mixture heats, mix together in a bowl the cornstarch and water until cornstarch dissolves fully.
3. When the Mixture boils, slowly whisk this into the saucepan
4. Cook 2 minutes, or until it thickens nicely. You may need to add more/less Cornstarch mixture depending on your desired level of thickness.
5. Open the oven and stir/flip the meat and bake until done. Cauliflower should only need about 10mins. longer. Chicken will vary based on how thick your chunks are.
6. When the meat is done, move the baking pan to the top rack and pour the sauce ontop and stir to combine. Broil 1-2 mins.
7 As a finishing touch, sprinkle sesame seeds and serve.
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