Gluten-Free Yacon Mustard Chicken is a sweet, spicy and creamy shredded chicken dish that is a delight to the tongue and yummy to the tummy. At any rate, just parboil the chicken in a pot with the warm and savory spices. Remove chicken and toss shredded chicken with Yacon Mustard sauce. The creamy texture from the sauce comes from coconut milk making this dish also dairy-free.
This is my version of Honey Mustard Chicken however since I can’t eat honey I have replaced the honey with Yacon. Yacon is an incredible refined sugar-free sweetener. Indeed if you have not heard about it I highly suggest you do your own research to see if it is an ingredient you want to add to your pantry. At any rate, Gluten-Free Yacon Mustard Chicken will become a family favorite.
Yacon Syrup is from Peru. Yacon is high in (FOS) fructooligosaccharides which is a soluble fiber probiotic and aid in lowering cholesterol. As a matter of fact, 30% of Yacon syrup is made up of FOS as well as being high in magnesium and calcium. By the way, this is just a little about the syrup. I have found Yacon Syrup at my local natural grocery type of stores. However, if you are unable to find it here is a link to Yacon Syrup.
While this recipe uses only the thick part of canned unsweetened coconut milk, as a result, you will need to pour the remaining coconut milk into a sealable jar and place it in the fridge. The remaining milk can be used in other recipes.
Yacon Mustard Chicken Notes:
As a consequence of the yacon syrup, Gluten-Free Yacon Mustard Chicken has a nice slightly sweet flavor. Lastly, serve the shredded Yacon Mustard chicken over roasted cauliflower as the flavor will blow you away. Not only will it heighten the chicken to the next level it will have you falling in love with cauliflower.
I have been having a long bout of insomnia this week and am beyond exhausted. While I am having a difficult time it is my hope that all of my readers have a wonderful and blessed day.
Yacon Mustard Chicken
Ingredients:
2 lbs Chicken
2 cups chicken broth
2 cups of water
1 teaspoon chicken broth powder
1 tsp mustard powder
1 tsp mustard seed
1 tsp salt
Directions:
First, bring the frozen chicken to a boil in chicken broth, water, powdered chicken broth, mustard powder, mustard seed, and salt. Second, reduce chicken to a simmer.
Cook for 30 -45 minutes. Next, flip chicken and simmer for another 30 – 45 minutes. Lastly, once the chicken has cooked through remove and shred. Using two forks and shred the chicken.
Once the chicken is shredded toss in Yacon Mustard Sauce, or follow the recipe below.
DAIRY-FREE YACON MUSTARD
INGREDIENTS:
1 cup can unsweetened coconut milk thick part
3 tbsp stone ground mustard
4 tbsp Dijon Mustard
1/2 tsp onion powder
1/2 tsp garlic powder
1 tbsp granulated onion
1 tbsp granulated garlic
1 tsp yacon syrup
DIRECTIONS:
Lastly, stir in 3/4 cup until thoroughly combined. Toss with shredded chicken from above. Add remaining sauce to top off the chicken.
Serving Suggestion:
Additionally, serve with roasted cauliflower
Gluten-Free Yacon Mustard Chicken
Ingredients
Gluten-Free Yacon Mustard Chicken
- 2 lbs chicken
- 2 cup chicken broth
- 2 cups of water
- 1 tsp powdered chicken broth
- 1 tsp mustard powder
- 1 tsp mustard seed
- 1 tsp pink salt
Dairy Free Yacon Mustard Sauce
- 1 cup unsweetened coconut milk thick part only
- 3 tbsp stone ground mustard
- 4 tbsp Dijon Mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp granulated garlic
- 1 tsp yacon syrup
Instructions
Gluten-Free Yacon Mustard Chicken
- First, bring the frozen chicken to a boil in chicken broth, water, powdered chicken broth, mustard powder, mustard seed, and salt.
- Second, reduce chicken to a simmer.
- Cook for 30 -45 minutes.
- Next, flip chicken and simmer for another 30 – 45 minutes.
- Lastly, once the chicken has cooked through remove and shred. Using two forks and shred the chicken.
- Once the chicken is shredded toss in Yacon Mustard Sauce.
Dairy-Free Yacon Mustard Sauce
- First, in a bowl and add the thick part of a can of unsweetened coconut milk.
- Second, pour the remaining coconut milk into a sterilized glass jar with a tight-fitting lid and store in the refrigerator.
- Finally, combine stone ground mustard, Dijon mustard, onion powder, garlic powder, granulated onion, granulated garlic, and yacon syrup.
- Serving Suggestions: Additionally, serve with roasted cauliflower.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 283 | |
| % Daily Value * | |
| Total Fat 8 g | 12 % |
| Saturated Fat 2 g | 8 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 132 mg | 44 % |
| Sodium 213 mg | 9 % |
| Potassium 618 mg | 18 % |
| Total Carbohydrate 9 g | 3 % |
| Dietary Fiber 1 g | 4 % |
| Sugars 2 g | |
| Protein 53 g | 105 % |
| Vitamin A | 3 % |
| Vitamin C | 6 % |
| Calcium | 14 % |
| Iron | 10 % |
| * 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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