Need some Asian flare in your life!? This recipe from PaleOMG does not disappoint! With just enough tang & kick, you’ll love this dish over caulirice, white rice or just as your meat of choice for dinner. Plus, if your kids don’t like spicy, they’ll surely love the coconut flaked chicken tenders!! This meal is whole family approved 😉
Grab these ingredients & make this dish ASAP! Enjoy!
Ingredients
For the orange sriracha glaze
- 2 c orange juice
- ½ c coconut aminos
- ¼ c sriracha
- 1 heaping tbsp honey
- ¼ tsp fish sauce
- zest of ½ an orange (about ½ tbsp of zest)
For the chicken
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 egg, whisked
- 1 c unsweetened shredded coconut
- ½ c almond flour
- pinch of salt
Optional
- cauliflower rice or white rice
- cilantro
- sliced radishes
Directions
- Preheat oven to 400 degrees F. Line a baking sheet with foil and place a rack on to. Spray rack to grease and set aside.
- Place a large saute pan over medium heat and add all ingredients for the orange sriracha glaze. Whisk to combine.
- Bring to a low boil and let reduce for about 20-25 minutes. It will reduce by about 1/3 and should coat the back of a spoon, that’s how you know the sauce is ready. If still runny like water, let it cook longer. When the sauce is done cooking, remove from heat and set aside.
- Whisk an egg in a shallow bowl. In another shallow bowl, whisk together shredded coconut, almond flour and salt. Coat each piece of chicken in the egg then into the almond flour mixture then place on the greased baking sheet rack. Repeat until all chicken is coated and on the rack.
- Place chicken in the oven to bake for 15-18 minutes, then turn heat up to broiler and cook for 3-4 more minutes until crispy.
- Options for serving – build a chicken bowl as desired: cauliflower rice, chicken, glaze on top then garnish with cilantro and radishes; pour glaze over chicken and serve with preferred sides; use glaze as a dipping sauce for chicken and serve with any sides.
