Plum Sticky Takeout Chicken (AIP, Paleo, Whole30)

When I had surgery last time, I cooked big batches of several proteins and froze them in individual portions. It was a way for me to regain some sense of control in a situation in which I felt so helpless.

And honestly, it helped. It made me feel more calm, gave me comfort in knowing I would have plenty of delicious, nutrient dense food ready for me as I recovered, and made me feel incredibly proud of myself for managing to have such clarity during a challenging time.

Additionally, it helped my mom immensely. She didn’t have to ask me a million and one questions about what I could/couldn’t eat, and she didn’t have to spend hours in the kitchen preparing meals for me. Instead, she was able to spend that time WITH me and help focus on other areas of recovery.

For these reasons, I did the exact same thing leading up to this surgery. My freezer is stocked and we’re ready to tackle this next hurdle.

This is one of the recipes I made a big batch of and froze. It is DELICIOUS, reheats beautifully, and honestly tastes like takeout. The texture of the chicken with the marinade and tapioca breading blew my mind, and the sweet and sour sticky sauce made this totally craveable.

I hope you enjoy it as much as we do!


Plum Sticky Takeout Chicken

  • Servings: 6
  • Difficulty: easy
  • Print



2 lbs chicken breast, thinly sliced
2 TB tapioca starch
Avocado oil, olive oil, or ghee

2 TB coconut aminos
1 tsp fish sauce
1 tsp sesame oil (omit for AIP)
1 tsp garlic powder
1 tsp ginger powder
1/2 tsp black pepper (omit for AIP)

1/2 cup coconut aminos
1 TB sesame oil (omit for AIP)
1 TB fish sauce
1/2 tsp black pepper (omit for AIP)
2 plums, pits removed (skin on)
1 tsp ginger powder
3 cloves garlic, minced
Juice of 1 lime

1 TB tapioca starch
1/4 cup broth or water


  1. Combine marinade ingredients in a bowl, container, or ziploc bag. Add chicken and toss to evenly coat. Marinate for at least 30 minutes, up to overnight.
  2. When ready to cook, add tapioca starch to the marinated chicken and toss well to combine and evenly distribute the tapioca starch.
  3. Heat a pan on the stovetop on medium heat. Add 1 TB oil of choice and cook chicken pieces in a single layer, taking care not to crowd the pan.
    • Lie pieces flat on one side, allow to cook for 1-2 minutes or until lightly brown, then flip and cook 1-2 minutes on the other side (until both sides are lightly browned).
    • After the chicken is cooked, transfer to a paper towel-lined plate to drain excess oil.
    • You’ll have to cook the chicken in several batches so you don’t overcrowd the pan. If the pan is too crowded, the chicken will not brown evenly and you will sacrifice flavor!
  4. To make the sauce:
    1. Add sauce ingredients to a medium-sized pot and bring to a boil.
    2. Allow to boil for 1 minute, then remove from heat and carefully blend (either with an immersion blender or a regular blender) until smooth.
    3. After blending, pour sauce back into the pot.
    4. Whisk together the slurry ingredients until well combined.
    5. Add slurry to the pot and whisk to combine well.
    6. Turn the heat on low and bring mixture to a boil.
    7. After it starts boiling, turn off the heat and allow it to sit.
  5. When chicken is finished cooking, turn heat to low, add sauce to the chicken pan, then add all the chicken back in.
  6. Use tongs to toss the chicken in the sauce until evenly coated, then allow the sauce to reduce and thicken for another 5 minutes or so.
  7. Sprinkle with cilantro, Everything but the Bagel seasoning (from Trader Joe’s; not AIP), sesame seeds (not AIP), and/or chopped green onions, and enjoy! Delicious with cauliflower rice, zoodles, or even on its own.

-Will keep for up to 5 days in the refrigerator. To reheat, either cook on a skillet or microwave.

This entry was posted in AIP, Autoimmune Protocol, gluten free, Healthy, Paleo, Recipes, Whole30 and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Plum Sticky Takeout Chicken (AIP, Paleo, Whole30)

  1. Pingback: AIP by Season: November Recipe Ideas | A Squirrel in the Kitchen

  2. Alexys says:

    Do you freeze this with the sauce added to the chicken or freeze the sauce and chicken separately?


  3. Pingback: Instant Pot Orange Marmalade | Bon Aippetit

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