Chicken:
2 lbs. boneless skinless chicken thighs
2 eggs, lightly beaten
1/3 c. almond flour
1/3 c. coconut flour
1/3 c. coconut oil
salt and pepper, to taste
Orange Peanut Sauce:
2 1/2 c. chicken broth or vegetable broth
1 Tbsp. orange zest
1 tsp. orange extract
1 tsp. ginger, ground
1/4 tsp. red pepper flakes
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. glucomannan*
2 tsp. salt
2 tsp. (gluten free) soy sauce
4-6 Tbsp. sweetener**
2 tsp. Blood Orange Olive Oil
1 tsp. sesame seeds
1 Tbsp. peanut butter
Zucchini Pasta:
2 medium garden zucchinis
2 carrots, julienned
4 celery stalks, thinly sliced
1/4 c. green onions
1/2 c. chopped peanuts
*may use cornstarch but the amount will be different so you will have to slowly keep adding till you get a stick to the back of the spoon consistency.
**use whatever sweetener you prefer for this recipe – I used 2 teaspoons Truvia and 2 teaspoons Erythritol. You can always add more sweetener after you reduce it if it’s not sweet enough for your preference.
Chicken:
Chop the chicken thighs into bite sized pieces. Combine the almond flour and coconut flour in a medium sized bowl and season with salt & pepper. Add the chicken to the lightly beaten eggs, then into the flour mixture and toss well until fully coated. Heat coconut oil in a large sauté pan. Cook the chicken in small batches until golden brown and no longer pink. Remove the chicken to a plate or bowl.
Orange Peanut Sauce:
Combine all the sauce ingredients in a pot and whisk until there are no lumps, bring to a boil and then turn down. Simmer for approximately 8 minutes.
Zucchini Pasta:
Place a large pot of water on the stove and bring to a boil.
Meanwhile prepare spaghetti zucchini noodles. Spaghetti style zucchini noodles can be made using a vegetable peeler, julienne peeler, mandolin or using a spiralizer.
Once “noodles” are made toss them into the boiling pot of water to blanch. Once the water comes back to a boil set a timer for 4 minutes. Have a sink or a large bowl filled with cold water, once the timer is done remove the “noodles” to the cold water to shock them into stopping the cooking process as you want them al dente and not mushy.
Toss the cooked “noodles” with an olive oil of choice then top with the breaded chicken, carrots, celery, peanuts, green onions, and the reduced Orange Peanut sauce.
Note: Suggestions to toss with “noodles”: Blood Orange Olive Oil, Butter Olive Oil, Toasted Sesame Oil, Cayenne Chili Oil.
*A gluten free and refined sugar free dish that uses up all the garden goodness
*Submitted by: Tracey Dueck
