Attempting to re-create a classic Chinese dish full of umami flavors is quite a task when soy sauce isn’t an option. You’ll see a couple of not-so-traditional ingredients in this: coconut aminos and fish sauce. They give this a deep, salty underlying flavor that is similar to soy sauce. You can find coconut aminos in health food stores and fish sauce in the Asian section of most grocery stores. Just be sure to check the ingredients, as some brands of fish sauce contain sugar.
Prep time 30 minutes
2 large boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
1/2 of a red bell pepper, diced small
1 cup (165 g) pineapple chunks (fresh or canned)
2 cloves garlic, minced
1/4 cup (60 ml) pineapple juice
Juice from 1/2 a lemon (about 3 tablespoons, or 45 ml)
2 tablespoons (30 ml) rice vinegar
2 tablespoons (16 g) finely grated fresh ginger
2 tablespoons (30 ml) tomato sauce
4 tablespoons (85 g) honey
1 tablespoon (15 ml) apple cider vinegar
1/3 cup (80 ml) coconut aminos
1 tablespoon tapioca flour
1 tablespoon (19 g) fish sauce
Cauliflower Rice (shown here and here), for serving
1 In a 4-quart (3.8 liter) slow cooker, add the chicken, bell pepper, pineapple chunks, garlic, pineapple juice, lemon juice, rice vinegar, and ginger. Give it a stir.
2 Cook on low for 5 to 6 hours (or on high for 2 to 3).
3 When the chicken is cooked through and very tender, remove the chicken and other chunks from the pot. Set aside.
4 Transfer the cooking juices to a medium skillet. Return the chicken and vegetables to the cooker to keep warm.
5 Add the tomato sauce, honey, cider vinegar, aminos, tapioca flour, and fish sauce to the skillet. Whisk well. Bring to a boil and let it cook for about 10 minutes or until slightly thickened.
6 Pour sauce over the chicken. Cook on high for about 10 to 15 minutes, until everything is heated through and bubbly.
7 Serve with Cauliflower Rice or another side dish.