So it’s been a looong time since I have wanted some chicken. But lately I have really wanted some chicken nuggets- an old best friend I haven’t seen in a long time. Except I didn’t want that false 30 ingredient stuff that they call food. I wanted some homemade crusty and almondy chicken. And let me tell you it was about as easy it is to go through a drive through.
I have been eating almonds like they are going out of style. I don’t know what has stirred up my craving for them but I think I eat them
1, 2, 3, ok 4 times a day. It doesn’t help that I caved and bought the cocoa dusted kind- they are like crack Well what I presume to know about crack. That is that it is really addicting… you know what I mean.
My other new favorite thing lately are kelp noodles. I have had them for awhile but I actually didnt want to eat them. This is a result of trying shirataki noodles a year ago and not loving them. I did eat them after preparing them but the whole fiber thing did not pan out well for me. Plus dealing with the fishy smell and difficult to chew texture was enough for me to not go back. So when I looked at the kelp noodle texture I was expecting them to be very similar. But after I kept seeing them pop up on other blogs and people raving about them I thought I should at least try them. The verdict–>love love love them! Unlike shirataki noodles you can actually chew them and they have a crunchier texture which I am all about. Plus its great that they are super low in calories and high in vitamins like calcium. And no fishy taste or smell! I picked mine up at Wegmans and got a 1 lb. bag for around $4.30. Not too bad considering a box of gluten free pasta cost about the same or more and delivers less nutrients and more calories. So I call that a win win.
If you can’t tell already I am totally obsessed with Asian flavors, and sweet and spicy things. So to make this recipe even more fool proof I just sautéed some broccoli and julienned carrots with garlic, ginger and some store bought sweet and spicy sauce. Which I totally took credit for when BF said, “Wow I really like the sauce” 😉 I didn’t experiment with having him try my kelp noodles and served his with just the veggies. Although he is a trooper with a lot of my strange food I wasn’t going to risk wasting these.
This meal hit my comfort spots on so many levels and was completely guiltless. If you could hear the crunch when I bit into that chicken and to think that this recipe is actually quite slimming because almonds are known as being synonmous as a belly flattening MUFA. (At least in my world 🙂 )
So go spend the 5 minutes it takes to make this and then come back to your computer to thank me 😉
Recipe for 1
Ingredients I didn’t measure anything to give or take, kind of fool proof
1 chicken breast soaked in non-dairy milk for 4 hours or more
1/8 cup arrowroot powder/or other gluten free starch for dredging
1/4 cup sliced almonds
handful of gluten free breadcrumbs
2 tsp favorite seasoning blend unless using seasoned breadcrumbs
handful of kelp noodles, (or more!)
1/4 cup sweet onions chopped
1 cup frozen broccoli, thawed
1/2 cup julienned carrots
up to 2 tbsp jarred sweet and spicy sauce
1 garlic clove
1 tsp minced ginger
-Soak chicken in almond milk to prevent drying when cooking.
-Remove and shake off excess milk before dredging.
-Preheat oven to 425 degrees and line baking sheet with tin foil (make sure it can handle the heat!)
-Set up dredging bowls and put flour in 1 bowl, scrambled egg in another, and almonds combined with breadcrumbs if using. I crushed up almonds a bit with my hand.
-Coat chicken in flour all over, then move to egg and coat well, then move the almond and crust really well. for that crunch!
-Spray your tin foil and lay chicken directly on, I find this works better than using a cooling rack and I didn’t need to flip but everyones oven is different so take a peek after 5 minutes and make the judgement call.
-My chicken was done in around 15 minutes
For stir fry sauté onions on med high heat. Add broccoli and carrots and cook for 3 minutes. Add garlic and ginger and continue to stir and cook until veggies are cooked, should only take 3-4 minutes. Then I just took off heat and mixed in kelp noodles and the sauce.
Top with chicken and dig in!
And then if your like me and want to completely ruin your healthy dinner, indulge in an entire box of raisnettes because your BF won’t help you eat them and you can’t just use pure will power to stop reaching into that box while watching the new Batman movie because it’s been years since you’ve done that too! 😉