I had fun reinventing this recipe that my boys love so it could be gluten free. They didn't notice a difference and in fact, the kept talking about how good it was!
1.5 pounds chicken breast, cut into medium cubes
1 c. almond meal
1 c. almond flour
3 eggs, whisked
1 tsp. sesame oil
1/2 c. tamari (organic, wheat free) OR you can substitute coconut aminos
1/4 -1/3 c. mirin
1/4 honey, or to taste
2 cloves garlic, minced
1/2 tbsp. ginger, minced or you can use 1 tsp. ground ginger in a pinch.
Mix almond meal with almond flour in a large ziplock bag. You can also put the mix on a plate if you want to make sure your chicken pieces are thoroughly coated on each piece. Salt and pepper to taste.
Preheat oven to 350 degrees. Place a cooling rack inside a sheet pan.
Whisk eggs with sesame oil. Coat chicken in eggs and then in almond mixture and place on cooling rack, evenly spaced. Place pan in oven.
While chicken is starting to cook, mixed tamari, honey, mirin, garlic and ginger together in a small sauce pan. Heat on medium heat until it comes to a boil. Reduce heat and watch closely so it doesn't boil over. Stir often and allow sauce to thicken slightly then remove from heat.
Start basting chicken after the first 5 minutes, basting every 5 minutes until chicken is done, around 15-20 minutes, depending on the size of the cubes of course.
4 large carrots, sliced diagonally
1 tbsp. olive oil
Preheat oven to 450 degrees. Place carrots on sheet pan in a single layer. Roast for 15-20 minutes until carrots start to caramelize.
1 large zucchini, shredded on a box grater, and then squeeze out the liquid well.
With the big to do of recent about cauliflower and it's replacement for potatoes, rice and even bread, I thought I would give another favorite of mine a try.
I steamed the zucchini and then used it as rice with my dish. Perfect replacement. I topped mine with a little coconut aminos to compete the "rice" experience.