First Do No Harm

Sweet & Sticky Chicken

Editor’s Note: This recipe is flexible and contains options that are very tasty.



If deep frying:

Coconut oil (for frying) + a touch of Liquid Lecithin
1 ½ Cups (or thereabouts) Rice Flour/Almond Flour mixture or just the Rice Flour
1 teaspoon salt
1 tablespoon Arrow Root Powder

The Meat

1½ pounds boneless, skinless chicken, cut into 1-inch cubes (the original recipe calls for dark meat, but you can use light)

The Sauce/Maranade

6 oz (half a can) of frozen orange juice
1/3 cup apple cider vinegar
1/3 cup Erithritol
2 Tablespoons Arrow Root Powder
¼ cup Tamari Sauce
1 tablespoon of honey, or 2 more tablespoons of Erythritol
1 clove garlic (crushed)
1/8 teaspoon crushed ginger or ¼ teaspoon dried ginger

1 bunch scallions for garnish

The Rice

Black Rice
FINELY chopped veggies. Onions, carrots, beets, celery, onion…your favorites.

One Note on Erythritol: it does not blend easily, so when you get it home, the first thing you should do is put it into a blender and grind it into a powder. This will help it blend into your sauces.


Cut up your chicken into small cubes.

Mix all the sauce ingredients together and stir well. Marinade the chicken overnight. If you own a “FoodSaver,” then you have to get the FoodSaver Marinator. Put your marinade and chicken in there, vacuum out all the air and you’ll have some tasty chicken to cook in a very short time, though overnight is even better.

If you are barbecuing in the summertime, this marinade is perfect for chicken.  While the chicken is  barbecuing, brush a few layers of the sauce over them continualy.

When you are ready to make this recipe, start the black rice (lots of fiber with  the antioxidant value of blueberries) first because it takes about 45 minutes cooking time. Here is your basic recipe for black rice:

Pour the amount of black rice you desire into a sauce pan and with some Celtic Sea Salt and add twice as much water, plus about an eighth of cup extra per cup. Black rice requires more water and more cooking time than whole grain rice. Bring it to a rolling boil then simmer for about half an hour. When you see just a little extra liquid in your rice, add the hard veggies. In my case, finely chopped carrots. Keep simmering till you don't see any more liquid, then stir in the rest of the finely chopped veggies and simmer just a little longer till there is no water left and the rice begins to stick to the bottom (that's the only way I know the rice is done).

Now, about your chicken: to deep fry or not to deep fry.

You can fry up your chicken in the marinade, that is one option. It will thicken and provide a good coating over the chicken. However, some like to deep fry (using the ingredients above). This is a longer process, and though we are deep frying in coconut oil (the healthiest way to deep fry), you’re still going to be subjecting carbohydrates to high temperature which causes the formation of acrylamides, a known carcinogen. The worst of the worst are french-fries.

The only known antidote to acrylamide is chlorophyll  and the best form is Chlorophyllin. Everyone who loves french-fries and deep frying should be supplementing with chlorophyllin.

Deep Frying

In a plastic bag, mix the rice flour, almond flour, and arrow root powder (or just rice flour and arrowroot flour if preferred). This recipe does not contain wheat or gluten. Put some chicken that’s been marinaded overnight in, blow into the bag, tighten, and shake it up. 

In a small to medium pot, put enough coconut to maintain about two inches of depth, minimum.  Heat the coconut and place just a few in at a time, or the whole thing will turn into a globby mess. At about 350 degrees, it will only take a minute or two for the breaded chicken to get golden brown. Remove from the oil and place on a paper towel to drain.

At this point, as soon as a piece on the paper towel cools, try one (or two). They are delicious. You could easily use them in a chicken salad if you wanted.

Fry up all the chicken till golden brown.

The Final Touches

In a frying pan, pour your sauce and heat it up. When nearly bubbling (it will start to get thick) add your battered (or unbattered) chicken and mix it all up into the sauce.

When the rice is finished, make a half inch to inch thick patty on the center of a plate and ladle over it the chicken and sauce. Decorate with chopped scallions and enjoy. Serve with soy sauce, tamari sauce, or fish sauce.



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