We made two recipes from Paleo Takeout: Sweet and Sour Chicken and General Tso’s Chicken.
Hi all, Andrew here. I was super excited to receive a review copy of Russ Crandall’s Paleo Takeout: Restaurant Favorites Without the Junk. Chinese food is my favorite, but it’s one of the more difficult restaurant foods to find gluten-free. Sure, there’s P. F. Chang’s and Pei Wei, but most mom and pop chinese restaurants I’ve been to just aren’t sure if their dishes are gluten-free. Paleo Take Out has all my Chinese food favorites, plus Japanese, Korean, Indian, Vietnamese, etc.
Most importantly, the recipes are easy. They’re easy to make, and the ingredients are easy to find. We made two (both were excellent): Sweet and Sour Chicken (on the left in our photo above) and General Tso’s Chicken (on the right). The publisher has given us permission to share Russ’ paleo Sweet and Sour Chicken recipe:
Paleo Sweet and Sour Chicken
1 cup chicken broth
1/4 cup apple cider vinegar
3 tbsp honey
2 tbsp tomato paste
1 tbsp tamari
1/2 tsp sea salt
1/4 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp white pepper
2 tbsp coconut oil
1/4 cup tapioca or arrowroot starch
1 tsp sea salt
1 tsp white pepper
2 lbs boneless, skinless chicken breasts, cut into bite-sized chunks
2 large eggs, beaten
1 tbsp arrowroot starch
1 tbsp cold water
1/2 tsp sesame seeds, to garnish
2 green onions, sliced, to garnish
In a saucepan, combine the sauce ingredients. Bring to a simmer over medium-low heat, then reduce the heat to low to gently simmer as you prepare the rest of the meal; stir occasionally.
Preheat your oven to 250°F. In a wok or skillet, warm the coconut oil over medium heat. Combine the tapioca starch, salt, and pepper, then toss the chicken pieces with the starch mixture. With your fingers, dip a starchy chicken piece in the beaten eggs, shake off the excess egg,...