General Tao's Chicken Wings

Found in Paelo Happy Hour by KellyMilton

If you like General Tao's chicken from Chinese restaurants, you'll like this appetizer

Ingredients:

4 T coconut amigos

4T rice vinegar

1 T sesame seed oil

1-2 T chili paste

3 cloves garlic minced

1/4 t. Ground ginger

1/8 cup honey

1/2 t arrowroot powder

2 pounds chicken wings

2 green onions sliced

1 t sesame seeds

Preheat oven to 400 degrees

In a small saucepan mix in first 7 ingredients and mix well. Bring mixture to a low boil over medium heat. Lightly sprinkle in the arrowroot powder while whisking continuosly to avoid clumping. Simmer for 3 minutes until the sauce thickens. Add a little more arrowroot powder if desired to,thicken the sauce further.

Rinse the chicken wings and pat them dry. Line a baking pan with foil. Place a wire rack on top of pan and oil with coconut oil.

Brush the sauce onto the wings and bake for 20 minutes. Remove the wings from the oven, turn them over, and brush on more sauce. Bake them for another 20-25 minutes or u tip skin is slightly crunchy. If necessary, broil them on high for 2 minutes to get skin crunchy.

Garnish the chicken wings with green onions and sesame seeds.

Wheatbelly Low Carb Pork Fried Rice

This was found in the 30 minute or less Wheatbelly cookbook. Chicken, beef, shrimp can be used for substitutes for the pork.

Pork Fried Rice - Makes 6 servings.

Ingredients:

1 head cauliflower, broken into large pieces
2 T coconut oil
4 scallions
2 cloves garlic minced
2 eggs whisked
1/2 pound pork tenderloin cut into 1/2 cubes
1/4 gluten free soy sauce (I use Braggs Liquid Aminos which is made from soy protein)

Using a food processor with a shredding disk attachment or the largest holes of a box grater, shred the cauliflower. place in a microwaveable bowl. Cover and microwave on high power for 4 minutes, stirring once or until tender.

In a wok or large skillet over medium high heat, heat 1 T. of the oil until hot. Cook the scallions and garlic for 2 minutes. Add the eggs and stir continuously until cooked through and lightly browned. remove the egg mixture to a bowl and set aside.

Reduce the heat to medium, add the remaining 1 T. oil to the wok or skillet. cook the pork, stirring frequently for 5 minutes or until no longer pink. Stir in the soy sauce, cauliflower and the egg mixture. cook stirring for 2 minutes or until heated through.

Asian Noodle Bowl

Found this recipe in a wheat belly diet book. Perfect recipe for the grain-free way of living.

Asian Noodle Bowl - 2 servings

Ingredients 

1 t. Sesame oil

2 garlic cloves crushed

1 t. Fresh ginger, grated

1/2 cup vegetable broth

1 T fresh cilantro chopped

12 medium cooked shrimp, peeled and deveined

1 T. Low sodium soy sauce

1 cup bok choy chopped into inch pieces

2 8 oz packages of shirttail ramen style noodles, rinsed and dried

1 t. Hoisin sauce

Sesame seeds to garnish

In a medium saucepan, heat sesame oil over medium heat. Add garlic, ginger, soy sauce, and bok choy, and cook, stirring frequently for 3 minutes.

Add noodles and stir well to coat. Cook, continuing to stir frequently for 2 more minutes.

Add broth, cilantro and shrimp and simmer for 3-4 minutes until shrimp is heated through. Stir in hoisin sauce.

To serve use tongs to divide noodles, shrimp, and bok choy into deep bowls and ladle the broth over each. Garnish with toasted sesame seeds if desired.

Healthier General Tso’s Chicken

Lately Tim has been ordering General  Tso's Chicken when we go out for Asian food. I found a recipe for this dish on Martha Stewart's site and modified it to be more healthy. Normally the chicken is coated in the egg white/cornstarch mixture and deep fried till golden brown. This version is pan fried in a drizzle of oil until crisp and tender.

Sauce:

• 1 tablespoon cornstarch
• 1/2 cup water
• 2 cups snow peas, trimmed and halved diagonally
• 4 garlic cloves, sliced
• 2 teaspoons grated fresh ginger
• 3 tablespoons brown sugar
• 2 tablespoons low salt soy sauce
• 1/4 - 1/2 teaspoon red pepper flakes

Chicken and Coating:

• 2 large egg whites
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound chicken, cut into bite-size pieces

1. For sauce: Mix together water and cornstarch until smooth. Stir in remaining ingredients. Set aside.
2. For chicken: Whisk together egg whites, cornstarch, salt and pepper. Stir in chicken.
3. To cook: Heat skillet over medium-high heat. Add a small amount of oil. Add half of chicken to pan,
dripping off excess coating. Cook, stirring occasionally until golden brown and cooked through. Remove from pan, add more oil if necessary and repeat with remaining chicken. Set the chicken aside.
4. Add sauce to skillet and cook until snow peas are tender and sauce is thickened. Add chicken (and any
collected juices) to skillet. Toss to coat.
5. Serve with rice.
Serves: 4