Total Time: 3 hours
Yield: 4 servings
500g chicken, cut into bite-size pieces
1/2 cup tapioca flour (or regular flour if not gluten-free)
1 tbsp coconut oil
100g tomato paste
1/2 cup water
2 tbsp apple cider vinegar
2 tbsp coconut palm sugar (or brown sugar)
2 tbsp coconut aminos (or gluten-free tamari or soy sauce)
2 tbsp freshly grated ginger
1 small red onion, diced
1 bell pepper, diced
1 head broccoli, cut into florets
1 1/2 cups fresh pineapple, diced
Add 1 egg to a bowl and whip.
In a separate bowl add tapioca flour.
Dip chicken into bowl with egg and then into bowl with tapioca flour until all pieces are combined.
Add coconut oil to a large pan on medium-high heat.
Saute chicken on each side for 1 minute to brown. Set aside.
In slow cooker combine tomato paste, water, apple cider vinegar, palm sugar, coconut aminos and ginger.
Add in onion, pepper, broccoli, and pineapple.
Top with chicken.
Stir until all ingredients are coated with sauce.
Set on high for 2.5 hours or low for 4.5 hours. Adjust time depending on your slow cooker (time will vary depending on model).
Serve over a bed of rice or cauliflower rice.