Crispy Honey Chicken

Sauce

 

1/3 to ½ C Honey

2 T Tamari or Coconut Aminos

2 T Water

¼ t Sesame Oil

1 T Apple Cider Vinegar

Red Pepper flakes, to taste

1 T Arrowroot

1 T water

 

Chicken

 

1-1/2 # chicken breast (about 3 breasts), cut into 1 1/2” pieces

1 - 1 ½ C Gluten Free All Purpose Flour

1 t chili powder

1 t cumin

½ t Coriander

½ t onion powder

1 C (½ Pint) Buttermilk OR milk alternative and 1 T vinegar or lemon juice to equal 1 C (let sit 5 minutes)

Avocado Oil for frying, enough to cover the sauté pan to a depth that chicken pieces are submerged half way.

 

In saucepan over medium heat, add honey, Tamari, water, sesame oil, red pepper flakes and vinegar. Whisk together and bring to a boil.

 

In a separate bowl, stir together cornstarch and water. Set aside. Once sauce is boiling, add slowly the cornstarch and water mixture. Add water or cornstarch to modify your desired thickness of the sauce.

 

In a dish, mix the...

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Chicken Lo Mein

4 skinless, boneless chicken breast halves, cut into thin strips

3 T coconut vinegar or apple cider vinegar

5 t coconut palm sugar or 8 t erythritol, divided

½ C Coconut Aminos, divided

1 C Chicken Broth

¾  C Water

1 T sesame oil

½ t ground black pepper

2 T cornstarch

1-12oz package uncooked linguini pasta (option, GF brown rice noodles)

2 T coconut oil or butter, divided

2 T fresh minced ginger root

1 T minced garlic

6 green onions, sliced diagonally into ½ inch pieces

 

Cook the linguini according to package instructions, drain and set aside.

 

Marinade:

Combine sliced chicken with 2 ½ t of sugar or 4 t of erythritol, 1 ½ T vinegar, and ¼ C Coconut Aminos. Mix together, cover and marinate in refrigerator for 4 hours or more.

 

In a separate bowl, combine broth, water, sesame oil and black pepper with remaining sugar or erythritol, vinegar, and aminos. In another small bowl, dissolve corn starch with some of the...

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Street Tacos

I LOVE this simple street taco recipe. Tacos are ALWAYS a hit at my house and this version is a nice little change to the ordinary taco. There’s a marinade that is best if you can plan ahead and marinade the chicken overnight but you can make a quicker option, too, by just marinating for a few hours. The flavors blend so well and the ingredients are fresh and healthy! You can use your favorite tortilla or make your own from cauliflower tortillas to make them even healthier depending on your goals!

 

MARINADE:

4 Tablespoons fresh squeezed orange juice

2 Tablespoons apple cider vinegar

1½ Tablespoons lime juice

3 cloves garlic, minced

1½ Tablespoons chipotle chili powder

2 teaspoons dried oregano leaves

2 teaspoons smoked or regular paprika

¼ teaspoon ground cinnamon

1 teaspoon salt

freshly ground black pepper

FILLING:

1.5 pounds boneless skinless chicken breasts

20-22 mini white corn tortillas 

1 /2 cup fresh cilantro, chopped

fresh lime juice

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Kung Pao Chicken

I did it! I found another recipe that my whole family really likes. My daughter asked if I’d make some Kung Pao Chicken and since its one of my favorite dishes I was more than happy to oblige. I have made several Asian dishes but never this one. I searched for a great recipe on Pinterest and but apparently there are 1000 different Kung Pao Chicken recipes. I couldn’t find one that I really like so I came up with my own concoction. Shockingly, it worked! I think it would be good to try with additional veggies for more texture (I’m a huge texture fan) such as celery, pea pods, or even broccoli. You could also try cashews. I did keep out red chili peppers which is common in this dish because I needed to keep the heat out of this recipe for one my girls. This still has a little kick but it wasn’t too much, at least for my family. The best thing about this is that if you don’t have time to marinate the chicken for 30 minutes, it’ll still taste great....

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