Happy Sunday evening all! Sorry it’s been so long. The weeks have been filled with Christmas prep, some time away, and the rest of life that keeps us so busy 😉
I’ll preface this post by saying this dinner was fantastic…utterly enjoyed by all …but labor and time intensive. My warning is … Make sure another adult is watching the kids (while you slave in the kitchen) and steer clear of oil burns 😦 This is my first real attempt at “deep frying” …. I will have the scar to remember it!
Time wise this recipe took me a solid 1.5 hrs start to finish. An eternity in mommy land!
Asian slaw (pinned from http://www.onceuponachef.com) With a few changes
For the dressing, combine:
-1/4 cup honey
-1/4 cup vegetable oil
-1/4 unseasoned rice vinegar
-1 tbs soy sauce (gluten free)
-1 tsp sesame oil
-1 tbs peanut butter
-1/2 tsp salt
-1 tbs minced ginger
-1 clove garlic,minced
In a large bowl, combine: 1 bag prepared coleslaw, 1 bag shredded carrots, 1 red pepper thinly sliced, 3 medium green onions thinly sliced at an angle.
Toss the dressing and veg. Enjoy cold!
Pinned from http://www.pink-parsley.com with a few changes
For the marinade & sauce combine all of the blew in a medium sauce pan and whisk to blend well.
-3/4 cup low sodium chicken broth (gluten free)
-3/4 cup fresh squeezed orange juice
-1 tsp freshly grated orange zest
-5tbs white vinegar
-1/4 cup soy sauce (gluten free)
-1/2 cup brown sugar
-3 cloves garlic minced
-1 tbs fresh ginger,grated
-1 tbs cornstarch (gluten free)
Measure out 3/4 of the above mixture and put into a large ziplock with cut up chicken beasts ( we used two large breasts and it made for 4 plus a lot of leftovers). Refrigerate for 15-30 minutes.
Start to heat the remaining sauce on the stove until it thickens, set aside.
To coat the chicken:
-have a shallow dish with 3 egg whites, whisk till they are frothy
– a second shallow dish with 1 cup of cornstarch, 1/2 tsp baking soda, 1/4 tsp cayenne pepper
– heat Dutch over or large sauce pan with 3 cups of canola oil
-take 1/2 of the chicken pieces out of the ziplock and pat dry on a pepper towel. Then soak in the egg whites and coat in the cornstarch mixture. Shake off excess and carefully put into hot oil. Cook about 4 minutes each side. Take out onto paper towl.
-put cooked chicken into sauce mix on stove and coat.
-serve on rice
Super delicious and not as unhealthy as take out!