2poundsboneless and skinless chicken breastschopped into bite-sized cubes
2tablespoonsolive oilor coconut oil
1/2cuparrowroot powderor tapioca starch (also called tapioca flour), plus an additional 2 tablespoons reserved
1/4cuprice vinegarapple cider vinegar or white vinegar can substitute
2tablespoonshoneyor coconut palm sugar
1/2teaspooncayenne pepperadd more if you prefer a spicier sauce
1red bell pepperstemmed, seeded, and sliced into strips
1/4cupscallionschopped, only the white part (reserve the green for garnish)
1/4cupscallion greenschopped, about one small bunch
Combine all of the dry ingredients to coat the chicken in a shallow dish, mixing thoroughly. Dip the chicken pieces in until they are coated on all sides, and shake off any excess mixture.
Over medium heat, heat the oil until shimmering. Add the chicken pieces, brown on one side for 30 seconds to one minute, and flip to brown on the other side.
Add all of the sauce ingredients, besides the red pepper strips and white scallion pieces, to the slow cooker and mix well. Once mixed, stir in the bell pepper strips and chopped white scallions.
Carefully add the chicken to the sauce. Cook on low heat setting for 4 hours.
Check the chicken 25 minutes before serving. If the sauce has not thickened enough for serving, whisk together a slurry of two tablespoons starch with two tablespoons cold water and slowly stir it into the mix and allow it to cook for the remaining 25 minutes. Add chopped scallion greens to serve.
Serving suggestions: Serve with a grain such as brown rice, quinoa or soba noodles, and a green such as steamed broccoli, spinach, or kale.