Indochinese Chili Chicken – From Paleo Planet

On the fourth day of Christmas, my true love gave to me, Indochinese Chili Chicken from the Paleo Planet.

This giveaway is now closed! Look out for more on Instagram or sign up for my newsletter!

For the next 12 days, in celebration of Christmas (my favorite holiday), I am giving away a new cookbook everyday on Instagram. To enter the giveaway go to my Instagram, and 1) Tag up to 20 friends 2) For each friend that is also following @bravoforpaleo , you will receive 1 entry. So the more you tag, the better chance you have to win a cookbook! The winner will be announced Christmas Eve. 

HOT HOT HOT! I am currently downing ice water from eating too much of this Indochinese Chili Chicken. And someone please remind me not to double the amount of recommended chilis. I think I got too excited. 

I am fascinated by the Paleo Planet cookbook, for a few reasons. 1) You can learn so much about cooking different cuisines from this cookbook. It includes dishes from East, South, and Southeast Asian, the Middle East and Europe, Latin America, the Caribbean, and the U.S. 2) Becky shares her story in the beginning of the book and throughout it, making it a lot more personal. I resonated with the fact that she used to be a picky eater (because I was too!) and that makes me trust her recipes even more. If a former picky eater likes these recipes, they must be good! 3) Every single recipe has a picture with it. This isn’t true for all cookbooks, but it really makes a difference when you can see what the dish should look like. 

As for this Indochinese Chili Chicken, it’s going to be a new favorite dinner of mine. The spiciness of the dish can be toned down by using less peppers, or taking the seeds out the peppers. But personally I wanted some HOT to the dish, so I left the seeds. Spicy food is great for your metabolism, and for me I felt it helped clear out my sinuses a bit. I ate this dish about 4 days in a row, and didn’t get sick of it. That’s impressive. 

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Indochinese Chili Chicken

2015-12-15 10:44:07

Serves 4

recipe from Paleo Planet

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For the chicken

1. 1 Large Egg
2. 2 Tablespoons of Almond Flour
3. 1 teaspoon of Tapioca Flour
4. 2 teaspoons of Coconut Aminos
5. 2 Garlic Cloves, minced
6. ½ teaspoon of Sambal Oelek
7. Pinch of Sea Salt
8. 1½ to 2 lbs of Chicken Breasts, boneless, skinless, and cut into 1" cubes

For the stir-fry

1. Coconut oil or ghee for frying
2. 2 Cayenne Chiles, sliced - keep seeds for extra spice
3. 2 Garlic Cloves, minced
4. 1 Onion, thinly sliced

For the sauce

1. 1 Tablespoon of all-fruit jam (such as peach) or honey
2. 1 Tablespoon of Unseasoned Rice Vinegar
3. 1 Tablespoon of Tomato Paste
4. 2 teaspoons of Coconut Aminos
5. 1 teaspoon of Sambal Oelek

To make the chicken

1. Whisk together the egg, almond flour, tapioca flour, coconut amino, garlic, sambal oelek, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.

To make the stir fry

1. When you are ready to cook the chicken, heat a deep skillet over medium-high heat and add enough coconut oil to cover the bottom of the pan to a depth of ⅛ to ¼ inch. When the oil is hot, add as many chicken pieces as will fit in a single layer. After 2 minutes, turn them over and continue to fry until cooked through, about 2 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Continue frying chicken in batches until all of it is cooked, adding more oil as necessary.

To make the sauce

1. While the onions are cooking, whisk together all the ingredients in a small bowl.
2. Return the fried chicken to the skillet, along with the sauce. Stir to coat the chicken with the sauce, and continue to saute until the chicken is heated through, about 5 minutes. Serve hot.

By Becky Winkler

Dr. Monica Bravo https://drmonicabravo.com/