Wow, talk about a long hiatus from posting anything! For those of you who used to follow me… my sincere apologies, for anyone seeing any of my posts for the first time…Welcome! 🙂
A lot has happened over the past two years. I quit a horrible job, started a new amazing job, got settled, then subsequently lost track of time. To keep things interesting me and the husband decided to buy a detached house before the market in the Lower Mainland made it impossible to own a house. We got in the market just in time but still over paid…that is another story all together. Last year, we got ourselves into a full scale renovation of said over-priced house. That was an adventure to say the least! Once the dust settled, we had turned an un-kept, filthy house that was stuck in 1995 into a place we could call home. Surprisingly, there was only one major melt down during the entire process. In the end, I got my dream kitchen and our marriage came out stronger. We turned a delivery of 220 boxes from Ikea into something spectacular! Here is a quick before and after:
So now that you are all caught up…on to the cooking and food 🙂
- 6 Chicken Breasts (cut into 1″ strips)
- 3 Tbsp Coconut Oil
- 9 Garlic Cloves (grated)
- 3 Tbsp Fresh Ginger (grated)
- 1 Tbsp Sesame Oil
- 1/2 Tsp Chili Flakes
- Juice from 2 Limes
- 1/4 Tsp Pepper
- 1 Tbsp Paprika
- 2 Lemongrass Stems (cut into 1″pieces)
- 2 1/2 Cups Chicken Broth (no msg)
- Roasted Sesame
- Fresh Cilantro
Prep Time: 15 minutes
Cook Time: 1 hour, 20 minutes
- Place your Coconut Oil and Chicken Pieces into a cast iron pot. Cook on high until chicken is lightly browned. (about 8 minutes)
- Add in your broth and the rest of the ingredients . Mix well and bring to a boil.
- Turn down the heat to low and cook covered for 1 hour. Stir occasionally to prevent sticking.
- Scoop out your chicken strips and dice/shred them up on cutting board.
- With a slotted spoon, remove and discard the pieces of lemongrass.
- Return the now shredded chicken to the broth mixture.
- Let it cook on low for about 20 minutes to allow the chicken to take on even more flavour from the broth mixture.
- Top your chicken with the toppings and serve over rice or quinoa.
This perfectly simple and delicious breaded chicken recipe has been altered from my moms original. The sauce on the other hand is something I whipped up to compliment the chicken.
The trick to not having dry and burnt chicken is cooking it slowly. Meaning, do not do the typical “fried” food and cook it on high heat. All you need is a bit more time on a lower temperature.
I make this when I am looking for a bit of comfort food. Hope you enjoy it as well.
Ingredients for the Chicken:
- 4 Chicken Breasts (thinly cut and tenderized a bit)
- 1/2 Cup Fresh Bread Crumbs
- 1 Cup Unsweetened shredded coconut
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Cayenne Pepper
- 1/2 Tbsp Paprika
- 2 Eggs (beaten)
- 2 Tbsp Coconut Oil
- 2 Tbsp Olive Oil
- Tenderize your chicken slices and set them aside.
- In a shallow bowl combine the bread crumbs, coconut and spices and mix.
- In another shallow bowl beat your eggs.
- Bread your chicken by dredging it through the egg followed by the breading and set aside.
- In a large frying pan heat up your coconut and olive oil on high heat. (make sure the bottom of the pan is covered with at least a millimeter of oil, you may need to add more of each oil depending on the pan size)
- Once the oil is hot gently place your chicken into the pan and reduce the heat to medium. Cook the first side until you see it turn white around the edges. Turn to the other side using a fork and cook until each side is nicely golden. (approximately 3 mins per side depending how thick your chicken is)
- Take the chicken off the heat and place on a paper towel lined plate.
- Repeat the frying process for as many batches as you need. Mine usually takes 2-3 batches.
* TIP: Only flip the chicken once. This way it doesn’t dry out. If you are unsure of when to flip lift an edge to see if it is golden. If it is golden with white around the edges it is ready to be flipped.
Ingredients for the Sauce:
- 5 Tbsp Finely chopped Leeks
- 1 Small finely chopped Shallot
- 3 Tbsp chopped Chives
- 2 Large cloves Garlic (minced)
- 4 Tbsp Spicy Brown Mustard
- 6 Tbsp Cream
- 3 Tbsp Water
- 1 Tbsp Olive Oil
- In a small sauce pan heat up your olive oil.
- Toss in your leeks and shallots and cook for about 3 minutes or until they become soft.
- Deglaze the pot with the water and add in the mustard. Stir well to combine everything. Reduce heat to low.
- Add in your garlic followed by the cream and stir.
- Bring everything to a boil and reduce heat again to simmer.
- Cook for about 3 minutes allowing everything to combine.
- Toss in your chives and stir.
- Serve over your chicken.
The No Mayo Coleslaw I paired this chicken with will be be my post tomorrow so check back 🙂