Gluten-free Honey Garlic Chicken

This Slow Cooker Allergy Friendly Honey Garlic Chicken is a simple, family friendly meal packed with sweet and savoury flavours. Made with coconut aminos instead of soy sauce, it’s naturally gluten free and soy free, making it suitable for many allergy conscious households. The slow cooker does all the hard work, leaving you with tender chicken and perfectly cooked vegetables in a rich honey garlic sauce.

Serves: 4 | Prep time: 10 minutes | Cook time: 4 hours | Total time: 4 hours 10 minutes

• Dietary: Gluten Free, Dairy Free, Soy Free (when using coconut aminos)

Ingredients

Slow Cooker Ingredients

• 750g skinless, boneless chicken breasts

• 1/6 cup arrowroot starch

• 1/6 cup water

• 2/3 cup red capsicum, diced

• 2/3 cup broccoli florets, bite sized

Sauce

• 1/3 cup coconut aminos

• 1/3 cup honey

• 2 tablespoons tomato paste

• 2 tablespoons rice vinegar

• 2/3 yellow onion, finely diced

• 5⅓ cloves garlic, minced

• 1⅓ teaspoons ground ginger

• 2/3 tablespoon avocado oil

• 1/3 teaspoon sea salt (optional)

Method

1. Add all sauce ingredients to the slow cooker and stir until well combined.

2. Trim the chicken breasts and cut each breast crosswise into three pieces. Place the chicken into the sauce, ensuring each piece is coated and submerged.

3. Cover and cook:

   • High: 3 to 4 hours

   • Low: 5 to 6 hours

   • Or until the chicken reaches an internal temperature of 75°C.

4. With 30 minutes remaining, mix the arrowroot starch and water in a small bowl until smooth.

5. Stir the arrowroot mixture into the slow cooker sauce.

6. Add the broccoli and capsicum, stirring gently so the vegetables are coated in the sauce.

7. Replace the lid and continue cooking for the final 30 minutes.

8. Serve warm over rice, gluten free noodles, quinoa or cauliflower rice.

Serving Suggestion

Serve with steamed jasmine rice and garnish with sliced spring onions or sesame free crunchy vegetables for added texture.

Recipe Notes

• Cornstarch can be substituted for arrowroot starch in equal quantities.

• Coconut aminos provide a soy free and gluten free alternative to soy sauce.

• Taste your coconut aminos before adding salt, as some brands are naturally saltier than others.

• Suitable vegetable substitutions include carrots, snap peas, baby corn or pineapple.

• Use a neutral cooking oil that suits your family’s dietary requirements.

Source: Katherine Evans, The Allergen Free Kitchen

As with all foods, individual triggers can vary. If you or your child have food sensitivities, adjust ingredients as needed.

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