Citrus Asian Chicken

 

My recipes are grain free, refined sugar free and most are dairy free. I have revamped the way I eat due to autoimmune illnesses. By doing so I have improved my health. I love to write recipes and love reinventing so of my older recipes. I am always wanting to try new things.

I have yet to find an Asian restaurant that I can eat at because of my food restrictions. Which means I have to create my own recipes so that I can have a food I love. I lived and worked in Japan in the 80’s. If I believed in reincarnation then I was Japanese in a former life. I have been to many countries but never really felt like I was home until I lived in Japan. I love the people, culture, traditions, customs, language, and food. I have yet to go to China. I hope to one day. I love learning about our world and the wonderful people in it.

I wanted to create some kind of American Chinese food. These are the ingredients that came to mind. I wanted something similar to an orange or lemon chicken. The flavor is subtle but delicate. Combine this sauce with my Popcorn Chicken recipe to make Citrus Asian Chicken.

Careful when purchasing Anthony’s Cassava flour and Tapioca flour as the bag looks the same but the flours are not interchangeable. Think of Cassava flour like regular white flour and Tapioca flour like cornstarch. Make sure to double check what flour you are using before adding to the recipe. I am extra cautious now as I have made the mistake and the result was not tasty.

*Notes: Nutritional Facts are based on six servings of Citrus sauce. Please note this recipe includes the citrus sauce and popcorn chicken recipes with directions for each and Nutritional Facts for each to get a complete picture of nutritional facts add the two together.

Citrus Sauce

2 oranges zested

1/3 cup fresh squeezed orange juice (or substitute store-bought)

5 tablespoons coconut garlic aminos

3 tablespoons coconut aminos

1/2 cup plus 2 tablespoons water

2 1/2 tablespoons apple cider vinegar

2 1/2 tablespoons balsamic vinegar

1/2 teaspoon sesame chili oil

1/8 cup powdered monk fruit sugar

2 tablespoons maple syrup

4 tablespoons fresh lemon juice

1/2 teaspoon red pepper flakes

1/2 teaspoon fresh ground ginger

1 garlic clove minced

1/8 cup of tapioca flour

2 tablespoons water

 

Get out a large pot for the sauce. Zest two oranges a bowl. Juice orange or oranges until you get the desired amount. Store bought orange juice (no sugar added) can be substituted. Add garlic coconut aminos, coconut aminos, water, chili oil, powdered monk fruit sugar and maple syrup. Stir until sugar is melted and combined. Add lemon juice and red pepper flakes. Using a microplane mince fresh ginger and garlic into the bowl. Next, make Popcorn Chicken. Recipe below

Once Popcorn Chicken is made combine 1/8 cup tapioca flour and 2 tablespoons water and make a slurry and set aside. Pour the citrus sauce into the heated pan or wok. Allow it to get warm. Once it is warm add the tapioca slurry while stirring the sauce. Cook 1 – 2 minutes until sauce is thickened. Turn off the wok. Put some chicken into a bowl add a couple of tablespoons of sauce and gently fold sauce over chicken until it is coated.  Serve with stir-fried bell peppers, sugar snap peas, and onions, cauliflower stir-fried rice, or other vegetables of your choosing.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 84
% Daily Value *
Total Fat 0 g 1 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 290 mg 12 %
Potassium 61 mg 2 %
Total Carbohydrate 20 g 7 %
Dietary Fiber 0 g 1 %
Sugars 16 g
Protein 0 g 0 %
Vitamin A 1 %
Vitamin C 23 %
Calcium 1 %
Iron 2 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Popcorn Chicken

2 lbs diced chicken breast

3 tablespoons tapioca flour

2/3 cup cassava flour

2 teaspoons salt

1 teaspoon white pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 eggs

2 -4 tablespoons avocado oil

1/2 teaspoon sesame oil

In a gallon sized plastic bag combine 3 tablespoons tapioca flour, cassava flour, salt, white pepper, garlic, and onion powder. Seal and shake until the flour and spice mix are well combined. Crack eggs into a bowl and whisk until they are well beaten. Take a small amount of chicken and place in the eggs. Stir them around so that they are covered on all sides. Slowly remove chicken so that the excess beaten egg falls off. Place chicken into the gallon bag making sure to seal it. After it is sealed shake the bag so that all the sides of the chicken are dusted with flour. Remove chicken making sure to shake off the excess. Place floured chicken into a bowl. Repeat until all the chicken has been dusted with flour. If you want to double dip in egg and flour then just double the recipe for the flour-spice mix and eggs. Once all the chicken is cooked prepare your pan or wok.

Add a little avocado oil and sesame oil to a pan or wok. If using an electric wok set to meats. Allow pan or wok to get hot. Fry chicken in batches until lightly browned. Remove chicken and allow to cool.

Combine 1/8 cup tapioca flour and 2 tablespoons water and make a slurry and set aside. Pour the citrus sauce into the heated pan or wok. Allow it to get warm. Once it is warm add the tapioca slurry while stirring the sauce. Cook 1 – 2 minutes until sauce is thickened. Turn off the wok. Put some chicken into a bowl add a couple of tablespoons of sauce and gently fold sauce over chicken until it is coated.  Serve with stir-fried bell peppers, sugar snap peas, and onions, cauliflower stir-fried rice, or other vegetables of your choosing.

 

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 320
% Daily Value *
Total Fat 14 g 22 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 62 mg 21 %
Sodium 70 mg 3 %
Potassium 33 mg 1 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 1 g 4 %
Sugars 0 g
Protein 33 g 67 %
Vitamin A 2 %
Vitamin C 2 %
Calcium 1 %
Iron 9 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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