Sweet and Hot Stir Fry
Here’s what you’ll need:
Two organic chicken breasts
Two organic eggs
Almond flour to bread chicken
Olive oil European butter (I used Kerry Gold)
Pancetta or four slices of diced bacon (optional)
Three cloves diced garlic Vegetables to stir fry (I used onion, an orange bell pepper, and a bunch of asparagus because that's what I had on hand, but any vegetables would be good)
Sea salt, pepper, and herbs of your choice to season
- Clean up your chicken breasts. My daughter calls what I do “chicken surgery” because I have an issue with ANY little white tendony things, etc. and will trim until no trace of same is left...but that's what makes it good...no biting down on anything gristly when it's done and getting grossed out. Chop the chicken into bite sized pieces.
- Break two eggs in a bowl, add a little water, and then some salt and pepper and whisk it all together with a fork.
- Put the cut up chicken in the egg mixture and then cover it with plastic wrap and put it in the refrigerator while you get everything else ready.
- Chop up the garlic cloves into very fine bits.
- Chop all the other vegetables into bite sized pieces and put them in separate bowls. Sorry about all the dishes on this...but veggies cook at different rates and this will allow you to add them to the stir fry at different times.
- Pour the almond flour into a pie pan and season generously with salt and pepper. Spoon in the chicken from the egg wash and then stir it all together. You do not have to dredge individual pieces of chicken into the flour...that would take you all day! Just stir it around to make sure everything’s coated.
- Pour some organic olive oil into a heavy bottom big pot. Put in about a half stick of butter and then melt together on high heat.
- When it gets good and hot, put in the chicken pieces one at a time. I used salad tongs and that made it easier. This part will take some time and patience, but it’s worth it. Let the chicken brown on one side and then turn each little piece over. This is the part where you'll be saying to yourself..."Who does this???" Ok...it IS a bit tedious, but totally worth it. This is what will make the chicken go SO far...and taste SO good because small pieces mean lots more surface for the breading which is what translates into the crunch. It will look like much more than two chicken breasts when you get it all done. Drain each load on a paper towel lined dish until you get it all fried up. It'll be really crunchy and delicious...try not to eat it all in "one more bites" until you get done with the rest of the recipe.
- Pour off all but about three tablespoons or so of oil in the bottom of the pot. The little bits of fried left in there will make it really good, so be sure to leave those!
- Start sauteeing the following items one at a time. You don't take anything out...you just keep adding. Get each item browned and/or translucent, and keep stirring. Garlic Pancetta Onion Bell pepper asparagus.
- After everything is nice and sauteed and covered with the pan drippings, pour about a half cup of water in and let it get nice and hot and bubbly.
- Put the lid on and turn it down to simmer for just three or four minutes.
- Assemble the sauce. In a small bowl, pour about three fourths cup of water. Add about two tablespoons of the Sriracha sauce, four cap fulls of apple cider vinegar, and lots of drops of liquid stevia to taste. Make sure it’s the plain liquid stevia. Some of them are flavored and that wouldn’t be good in this at all. Taste the sauce to check the hot / sweet ratio.
- Pour the sauce over the vegetables, but only do it in increments...spoonful by spoonful. Taste it as you go along. You can always add more, but you might not be happy if it’s too hot. I ended up using all of it in the bowl that you see in the pic and it was just right (for my taste).
- When the vegetables are done, add the crispy chicken. My vegetables might look a bit overcooked in these pix, but asparagus is kind of a woody vegetable, and I like it cooked a little more. All the vegetables did retain enough crispness though.
- Plate it up and garnish with toasted sunflower seeds or sesame seeds if desired.
P.S. This only has about five net carbs per serving from what I can determine. It tastes like more though!
P.S.S. It was delicious!!! I might add a bit of ginger root next time though to take it up a notch or two!
I was snowed in all week, no trucks could get in to deliver food to the community.
There was no transport, so it was time to be productive and learn new ways of doing things :-)
I learnt how to make quinoa flat bread and lentil flat bread :-). And I'm very happy with both of them! Both are super simple and tasty.
Quinoa flat bread requires one cup of rinsed quinoa, one cup of water, sea salt, garlic powder and paprika to taste.
Put them all in a blender, zap and that's it. Smooth mixture onto parchment paper, bake 180 degrees around 15mins. Done..
Lentil flat bread requires one cup red lentils (soaked in water overnight), half a cup water, half a teaspoon baking powder, sea salt, paprika and garlic powder to taste... That's it.
Put some olive oil on the parchment paper, then the lentil mix and drizzle a little olive oil over the top. Bake 180 degrees for 15 mins.
Who would have thought we can make flatbread out of raw quinoa or raw lentils.
Previously I thought they would of had to be cooked, but the oven cooks them. :-).
Please try them, they are good.
Slice up, with a little butter or topping of your choice.
Keep fresh for a couple of days and toast if have the next day.
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