I really liked this one. I had to make the chicken separate and add broccoli to my portion because Mike won’t eat broccoli. He also liked the chicken. I wish that it had a brighter color but I am not adding food coloring to it just to change the color.
Asian Chicken and Broccoli
- 3 pounds chicken tenders, cut into bite size pieces
- 1 cup coconut flour
- 1/4 cup coconut oil
- 1/3 cup soy sauce
- 1/2 cup Splenda
- 1 Tablespoon black strap molasses
- 1/4 cup tomato sauce
- 3 Tablespoons apple cider vinegar
- 3 garlic cloves, minced
- 1/2- 1 teaspoon red pepper flakes, depending on your level of heat desired
- 1/4 teaspoon ginger
- 2 small heads of broccoli with stems removed and discarded
Dip chicken into coconut flour and coat thoroughly. In a non-stick skillet heat coconut oil until very hot. Add chicken pieces and cook until lightly brown. Mix all ingredients except the broccoli and pour over chicken. Allow to cook down and thicken over chicken. Remove from heat and let stand.
In another pan add your fresh broccoli flowerets and cover about half way with water. Put on heat and boil slightly until broccoli is tender. Drain water from broccoli and stir into chicken mixture. Serves 6.
Nutritional information. Calories-413.9, carbohydrates 9.2 grams (Fiber 4.5grams, sugars-1.5 grams)
Net Carbs- 3.2 carbs per serving.