Spicy chicken is a great way to heat up your taste buds. It’s simple and a very delicious dish to share with your family. By enhancing the flavour with coconut oil and coconut flour you can have a healthy stir-fry to boast about. This recipe is inspired by the famous recipe kung pao chicken.
SPICY CHICKEN
Prep-Time: 10 mins Serve: 4
Cooking Time: 15 mins
Ingredients
1 chicken breast, chopped into pieces
1 bunch asparagus, chopped
1/2 red capsicum, chopped
1 red onion, chopped
100g green beans, chopped
3 cloves garlic, minced
1 tbsp graded ginger
10 dried chilies
1/4 cup soy sauce (GF)
3 tbsp Chinese cooking wine
3 tbsp water
1 tsp brown sugar
oil
1/2 tsp salt
1/2 cup coconut flour
1/4 tsp ginger powder
1/4 tsp paprika powder
Pepper
Method
In a small mixing bowl combine the flour, 1/4 tsp salt, paprika, pepper and ginger powder. Stir well to mix the dry ingredients. Dredge the chicken pieces in the flour.
Heat oil in a pan over medium high heat, brown the floured chicken on all sides. Transfer on to a plate and set aside.
Wipe down the pan with paper towels. Using the pan again, turn the heat to medium high and add in 5 tbsp of oil. Once the pan is heated, add in ginger, garlic and onion and the stir to cook until the garlic becomes fragrant and the onion starts to soften but not yet browned. Add in the chilies and cook for 2 minutes. Now season with soy sauce, water, wine, sugar and salt and then stir to mix and allow the salt and sugar to dissolve for 1 minute.
Add in all the vegetables and constantly stir for 5 minutes to thoroughly cook the vegetables but not softening them. Make a circle in the middle of the pan and then pour the cooked chicken pieces into the centre. Stir the mixture until all of the chicken is well soaked in the sauce and cook the chicken through for at least another 5 minutes. Remove from the heat and serve with steamed rice.
