Honey Garlic Chicken with Coconut over Zucchini Noodles
Recipe GLPR415556b53fa359
Crispy coconut-crusted chicken breast pieces tossed in a glossy honey-garlic sauce, served over fresh zucchini noodles. This gluten-free, dairy-free dish combines juicy tender chicken with warm spices of ginger and garlic, creating a light yet satisfying meal that's perfect for lunch or dinner.
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Ingredients
1 pound chicken breast, cut into bite-sized pieces
6 tablespoons coconut flour
1/2 cup egg whites (about 4 large eggs)
1 cup unsweetened coconut flakes
1 teaspoon coconut oil, divided
4 large zucchini squashes, julienned into noodles
1 tablespoon minced garlic
2 teaspoons minced ginger
1/2 cup honey
1/3 cup low-sodium chicken broth
1 tablespoon plus 2 teaspoons certified gluten-free low-sodium soy sauce
1/2 teaspoon sesame oil
1 teaspoon white vinegar
1/2 teaspoon cornstarch
1 tablespoon boiling water
Salt and pepper to taste
Diced green onions for garnish
Directions
Prepare the zucchini noodles by slicing the zucchini squashes using a mandoline with a 5mm julienne blade, creating thin noodle-like strands.
Place the zucchini noodles in a large strainer and set the strainer over a large bowl. This will allow excess moisture to drain while the noodles sit.
In a large zip-lock bag, combine the coconut flour with a pinch of salt and pepper. Cut the chicken breast into bite-sized pieces and add them to the bag.
Seal the bag and shake it vigorously until all the chicken pieces are evenly and fully coated with the coconut flour mixture.
Pour the egg whites into a large shallow bowl and the unsweetened coconut flakes into another large shallow bowl. Transfer the flour-coated chicken into the egg whites, stirring and tossing until every piece is well coated.
Transfer the egg-coated chicken into the bowl with coconut flakes, tossing gently and lightly pressing so the flakes adhere to the chicken and create a thick, crispy coating.
Heat coconut oil (about 1 teaspoon per batch) in a large wok over medium heat until the oil covers the bottom. Working in 4 batches to avoid crowding, place chicken pieces in the wok and cook for about 3-4 minutes until the bottom is golden brown.
Using kitchen tongs, carefully flip the chicken pieces and cook the other side for 3-4 minutes until golden brown and the internal temperature reaches 165°F.
Transfer the cooked chicken to a paper towel-lined plate and gently blot to remove excess oil. Repeat with remaining batches until all chicken is cooked.
While the chicken cooks, whisk together the cornstarch and boiling water in a small bowl until smooth, then set aside.
In a medium saucepan, add the honey, chicken broth, soy sauce, white vinegar, and sesame oil. Bring to a boil over medium-high heat.
When the sauce begins to boil, slowly pour in the cornstarch mixture while stirring constantly to ensure it combines smoothly and evenly throughout the sauce.
Reduce heat to medium and gently simmer for 1-2 minutes until the sauce thickens and becomes glossy and shiny. Remove from heat.
In a separate large pan, heat 1 teaspoon of coconut oil over medium-high heat. Add the minced garlic and ginger, cooking for about 1 minute until fragrant.
Squeeze out excess water from the drained zucchini noodles. Add them to the pan with the garlic and ginger, tossing to combine.
Pour the honey-garlic sauce over the zucchini noodles and stir gently to evenly coat all the noodles.
Divide the sauced zucchini noodles equally among 4 plates. Top each portion with the crispy coconut chicken pieces.
Garnish each plate with diced green onions and serve immediately while warm.
