5 Pounds Boneless, Skinless Chicken Tenders or Breasts
1/2 cup Olive Oil
4 T Sesame Oil
1/4 cup Coconut Aminos
2 T Ginger
1/2 cup Rice Vinegar
For the Slaw:
2 T Toasted Sesame Oil
2 minced Garlic Cloves
3 Green Onions, sliced
1/2 large Onion, thinly sliced
14oz Coleslaw mix
Salt & Pepper to taste
For The Sauce:
1/4 cup Avocado Oil Mayo
1 T Powdered Lakanto Sweetener*
1/2 tsp. Fresh Ginger
1 tsp. Rice Vinegar
2 T Coconut Aminos
1/2 tsp Chili Paste (or more, for a spicier sauce)
Instructions
To marinade the Chicken: mix all marinade ingredients during a ziploc bag and shake to mix. Drop the chicken in and let marinade a minimum of four hours or as long as twenty four hours.
While the chicken cooks, combine all of the sauce ingredients and put aside. you'll double the sauce if you prefer, simply depends on however saucy you prefer your crack coleslaw.
Cook the chicken during a little bit of clarified butter or butter till soft-bo through. put aside to rest.
Leave the pan "dirty" with the chicken drippings, add altogether of the coleslaw ingredients and saute till the cabbage and onions reach the required tenderness. i favor them to still have a touch of crunch.
Slice the chicken and add back to the pan. Toss to mix.
Divide the crack coleslaw up into bowls, prime with many a lot of onion items if desired, then add the sauce!
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