Directions

1. Heat two big pots on a medium heat while you get chopping. Read above for how and why I do it. Use one pot if that’s all you’ve got.

2. Turn the heat up to medium high heat.
3. Add the coconut oil and fry the chicken in batches careful not to crowd the pan. I let the chicken brown on all sides instead of tossing it around.
4. Place the veggies in the other pot in order of how long they take to cook….onions, carrots first, beans, cabbage etc last.

5. Add the Aroma Spice and garlic to the chicken and stir until it becomes fragrant. Don’t cook the chicken right through as it will finish off cooking later.

6. Remove the chicken if only using one pot and start cooking your veggies.
7. When the veggies are nearly cooked, add the chicken and the remaining ingredients except the tapioca flour.
8. Combine them well and add as much stock as you like sauce
9. Taste the sauce for sweet, salty and spice. Adjust as needed.
10. If you’d like the sauce thicker so it coats the food, mix the tapioca flour in ¼ cup of cold water
11. When you are happy that the chicken is cooked through and the sauce is spot on, add the tapioca mixture stirring constantly until it thickens (like, 20 seconds)
12. Add more if you like it thicker still.
13. Remember the more liquid you add, it will dilute the flavours so keep tasting and adding tamari or spice to keep it balanced.