Stir-Fried Spicy Asian Chicken

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Stir-Fried Spicy Asian Chicken

• 3 large chicken breasts, skinned and deboned
• 3 tablespoons raw honey
• 1 tablespoon sesame oil
• 2 tablespoons coconut aminos
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 tablespoon minced ginger
• 3 tablespoons water
• 1 tablespoon olive oil
• Pinch of sea salt

1. Combine honey, sesame oil, coconut aminos, tomato paste and chili powder in a bowl and whisk them together. Set aside.
2. Cut the chicken breasts into small chunks. Season it with salt.
3. Heat the oil in a pan over medium-high flame. Cook the chicken chunks for 6-7 minutes or until light brown. Add in the ginger and stir-fry for 1 minute.
4. Pour the honey sesame mixture into the pan and stir-fry for 1
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Heat the oil in a pan over medium high flame. Add the garlic, tomatoes and shrimp and sauté for 5 minutes.
2. While the shrimp is cooking, use a spiralizer to cut the zucchini into long noodles. Trim the noodles and set aside.
3. Once the shrimps are ready, add lemon juice and chicken stock. Mix in the zucchini noodles then season with salt and cayenne pepper. Stir the dish while cooking for 5 minutes.
4. Turn off the heat then mix in the fresh basil. Transfer the pasta dish to a serving bowl and top with grated Parmesan cheese. Serve immediately.
5. This recipe yields 2 servings. DINNER

Fiery Tomato and Cabbage Soup

• 3 cups diced tomatoes
• 1 cup shredded cabbage
• 1 ½ cups coconut cream
• 1 tablespoon olive oil
• 1 ½ cups homemade chicken stock
• 1 sweet onion, minced
• 1 teaspoon coconut flour
• 1 teaspoon chili powder
• ½ teaspoon red pepper
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Heat the oil in a pot over medium-high flame. Add the onions and red pepper flakes and cook for 5 minutes.
2. Mix in tomatoes, cabbage, coconut flour and chicken stock. Lower the flame to medium then cover the pot. Let the soup simmer for 1 hour.
3. After 1 hour, pour in the coconut cream then season with sea salt and pepper. Stir the soup then turn off the flame. Serve while hot.
4. This recipe yields 6

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