This is an awesome hot and spicy chicken dish in a Chinese style. This one is a family favourite for us here.
Serves 4, 12g carbs per serve depending on serve size!
|500g||chicken breast fillets||0g|
|coconut flour for dusting||20g|
|extra virgin olive oil||0g|
|1/2 tbspn||tomato sauce (low/no sugar if possible)||2g|
|1/2 tbspn||hot chilli sauce ( or sweet chilli if u prefer not too hot)||0g|
|1/2 tbspn||arrowroot or glucamannon (konjac) powder||0g|
|Equivalent of natural sugar replacement to 1 tbspn sugar||0g|
|1 tbspn||white vinegar||0g|
|1/2 tbspn||dry sherry||0g|
|1/2 tbspn||light soy sauce||2g|
|1/2 tbspn||white vinegar||0g|
|1/2 tspn||of equivalent natural sugar replacement||0g|
|1 clove||of garlic crushed||1g|
The carb count is a bit rubbery but is a reasonable estimate.
Preheat oven to 350F/180C
Place an oven proof cooling rack on a baking tray Cut chicken into 2.5cm/1in cubes & put in a bowl. Sprinkle with oil until just coated.
Put some coconut flour in another bowl and using tongs put each piece of chicken into coconut flour to coat & shake off any excess.
Place chicken pieces on rack. Repeat with other chicken pieces.
Place rack on top of baking tray & bake in oven until chicken cooked & just starting to lightly brown….approx 1/2 hr, turning halfway through.
Meanwhile place all ingredients for Part A in a microwave-proof bowl & mix together. Heat on high for 1 minute intervals, stirring after each minute, until sauce thickens.
Mix ingredients for Part B in a small container.
When chicken cooked & other sauces made, Heat a wok or large saucepan over high heat. Add 1tbspn oil & swirl around wok/ pan.
Add shallots & stir fry for 10 seconds. Add chicken pieces & mix quickly to combine.
Add Part A sauce & stir well. Add part B sauce & mix well to combine.
Pour onto a serving plate plate & enjoy with Cauliflower rice.
Originally posted 2018-06-25 16:04:23.