Another chicken recipe!
How many more recipes can there possibly be for chicken? I would guess there are more ways to cook chicken than any other protein that we all eat.
We love lemon and chicken and to put these both together in a recipe inspired by Aspicyperspective.com made a delicious recipe after I tweaked it some. I wasn’t interested in doing her Paleo version so I used regular soy sauce and regular flour (although I did try some with the coconut flour). I also looked at some comments and decided to add in some five spice powder, and Szechuan peppercorns. I wanted the recipe to have more Asian flavors and those spices did the trick.
I also thought the chicken could use a little more color and I just happened to have a red bell pepper and after cutting it into slivers, gave it a quick fry after finishing up the chicken and to top with some crushed red pepper made this a delicious meal.
Cauliflower rice would make this a perfect Paleo meal. I decided to make a little cauliflower rice and mix it with a little white rice. I’ve never done that before with rice, but why not? This way we feel like we are have a little bit of real rice with the healthier cauliflower. I’ve done this with zucchini spaghetti before and mixing it with a small amount of whole wheat or gluten free spaghetti.
BLAST FROM THE PAST: Zucchini Pasta with Pine Nuts is the recipe I talked about substituting some of the pasta with a zucchini pasta. Didn’t feel cheated at all with the dish not being 100% pasta.
All the ingredients for tonight’s meal.
Cut the chicken into small pieces (the smaller they are the quicker they will fry), mix with the soy and some of the arrowroot (or cornstarch) see recipe for amount.
Toss the chicken pieces with the coconut flour (or use regular all purpose flour).
Zest and juice the lemon, set aside.
Fry the slivers of red bell pepper for 4-5 minutes in the oil before cooking the chicken, drain and set aside.
Fry the coated chicken pieces in hot oil for 7-8 minutes, turning when they start to brown. Drain on paper towels.
Set aside chicken pieces to drain and make sauce.
Mix sauce ingredients and heat until thickened.
Add the bell pepper strips and the crushed red pepper flakes.
Pour over the hot lemon sauce and toss to combine.
Add in some of the green onions and save the remaining onions to garnish.
I served this with my cauliflower/white rice recipe and some roasted broccoli.
- 1 lb. boneless skinless chicken breast, cut into bite-size pieces
- 1 red bell pepper cut into thin strips
- 2 Tbsp. soy sauce (ASP called for coconut amigos to keep it paleo friendly)
- 1 Tbsp. dry sherry
- 1/2 c. arrow root powder, divided (or use cornstarch)
- 1/2 c. coconut flour (instead of all purpose flour)
- 1/4 tsp. five spice powder
- 1/2 tsp. Szechuan peppercorns, crushed
- 1/2 c. honey
- 1/4 c. fresh lemon juice
- 1 tsp. fresh grated ginger root
- salt and pepper to taste
- 1 tsp. crushed red pepper
- 1/4 tsp. garlic powder
- oil for frying (she suggested coconut, or avocado)
- Place the chicken pieces in a bowl and toss with soy sauce, sherry, and 2 tablespoons arrow root powder. Set aside.
- In a skillet mix the honey, lemon juice, grated ginger, 2 tablespoon water, 1 tablespoon arrow root powder, and 2 pinches salt. Whisk well. Set the skillet over medium heat and bring to a simmer to thicken. Once the mixture has slightly thickened and is bubbly. Remove from heat to cool.
- Set a large skillet over medium heat and add enough oil to coat the bottom of the pan 1/2 inch deep. Place a paper towel lined plate close to the skillet for the fried chicken. In a small bowl, mix the remaining arrow root powder (approximately 1/3 cup) with the coconut flour or regular flour. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and toss to mix. Add in the five spice powder, garlic powder, and Szechuan peppercorns (crushed) to the coating mixture.
- Once the oil is hot, dredge the chicken pieces in the flour mixture and shake off the excess. Carefully lower half the chicken pieces into the skillet. Fry for 1-2 minutes until golden brown. Then flip each strip with long tongs and fry another 1-2 minutes. Move the chicken to the plate to drain. Repeat with the remaining chicken. After you have finished frying the chicken, add in the slivered red bell pepper and fry for about 1 minute just to heat up. Add the pepper strips to the chicken that has been fried.
- To serve: Place the chicken on a platter and drizzle the warm lemon glaze over the top. Serve immediately! If you like, top with some of the crushed red pepper. I served mine over cauliflower or you can use regular brown or white rice if you like.
- This is a paleo recipe posted by A Spicy Perspective. I added some sliced red bell pepper and also some crushed red pepper for heat since we like things hot around here. The oil can me changed to regular vegetable oil if you are not trying to stay Paleo friendly. I also changed her coconut aminos to soy sauce. I've bought the coconut aminos before and didn't care for the taste.
- I took one of the commenters suggestions and added some five spice powder and Szechuan peppercorns and we always add additional soy sauce when plating.
Janet RussellJune 6, 2017 at 10:14 am
Yummmmm….. This looks much better than what Iordered last Friday for lunch. Your foods are ALWAYS better than any restaurant!
SherryJune 7, 2017 at 9:00 am
Janet, I try to please. I have a live-in food critic and he gave this a thumbs up.