This is another new one for me. First of all, excuse my 'photography'. It is dreadful, but I'm just looking to give you an idea of what you are cooking.
There are a few ways you can do this one, as slow cooking obviously increases amines, but that might not be an issue for you, so I'm including a few different options that will hopefully suit your needs.
This isn't one you can just throw together, unless you have all the staples in your fridge already. But it's well worth getting them together, it is a whole different flavor category for our Failsafe cooking :)
I've been trying to figure out what 'regular' meal it is similar to, and the best I can come up with is Teriyaki.
I'm using the left overs for rice paper rolls tomorrow, nomnomnom!
Edit to add - Just used it on a rice cake, topped it with some 'THAT cheese sauce', omgoodness!! That is amazing!!
You could use it as a stir fry sauce too.
Not Quite Teriyaki - Low - Moderate Chemical, Wheat, Dairy, Soy, Egg Free
1kg of chicken (I used a mix of breast and thigh)
1/4 cup Cornflour
1T Ricebran/Canola/Sunflower Oil
1/4 cup 'Magic Sauce' - http://failsafefoodie.blogspot.com.au/2012/10/sauce-of-wonder.html
2T 'Lemon Juice'/Malt Vinegar (mod amines) - http://failsafefoodie.blogspot.com.au/2012/08/substitute.html
3T 'Nomato Sauce' - http://www.cookingforoscar.com/recipe/no-tomato-sauce/
1T Vegie Stock - http://realfailsafemeals.blogspot.com.au/#!/2011/07/vegetable-stock-concentrate.html
1/2 cup Homemade Chicken stock, or water
2T brown sugar
1 Clove crushed Garlic
2 Spring onions, sliced
1/2 Cup cashews
Steamed Garlic rice to serve - http://www.forumthermomix.com/index.php?topic=655.0
Steamed Veg - Bok Choy, Carrots (mod)
Leave chicken in full pieces, coat in cornflour and brown slightly in oil. (Optional - Will increase amines, skip this part if you are on strict ellim).
Add all sauce ingredients, except cashews, in to your choice of vessels, stiring to combine:
A ceramic pot, sealed with a lid or foil, in the oven. - Will cause an increase too, but not as much. - 1.5 hours @ 150-160
Or place sauce ingredients in a pot and simmer for a good 1/2 - 3/4 hour until you have a nice thickish sauce; you can then pour over meat that has been prepared to Strict Ellim guidelines.
Place chicken on top, flip over to cover in sauce. Cook as above, turning once. Add cashews prior to serving.
I shredded my chicken in the pot, and served it on top of the rice.
I did mine in the oven today, and the meat came out wonderful and tender.