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Printed Book:
111
Asian chicken Breast
In a large frying pan, heat oil over medium heat. Add chicken and cook 8–10 minutes on each side until golden brown. In a small bowl, whisk together water, stevia, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over the chicken. Bring to a boil, then reduce the heat. Simmer, uncovered, until the chicken is tender, 30–35 minutes, turning the chicken occasionally. In a small bowl, mix arrowroot and cold water until smooth, then stir in with the chicken. Bring to a boil, then lower the heat to medium. Cook and stir until the sauce is thickened. Sprinkle with green onions and sesame seeds to serve.
Ingredients:
1)
coconut oil : 2 tablespoon
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medium chicken breasts, bone in, skin removed : 4
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water : 0.33 cup
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stevia, or to taste : 0.13 teaspoon
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orange juice : 2 tablespoon
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reduced-sodium soy sauce : 2 tablespoon
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natural ketchup : 2 tablespoon
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white vinegar : 1 tablespoon
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garlic cloves, minced : 4
10)
crushed red pepper flakes : 0.5 teaspoon
11)
Chinese five-spice powder : 0.25 teaspoon
12)
arrowroot powder : 4 teaspoon
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cold water : 2 tablespoon
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Green onions, sliced :
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black sesame seeds (optional) : 0.5 teaspoon
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