Chicken Style Strips In Coconut Orange And Ginger Cream Sauce Food

CHICKEN-STYLE STRIPS IN COCONUT, ORANGE AND GINGER CREAM SAUCE

Steps:

• Heat coconut oil in a saucepan with the star anise, cinnamon stick and cardamom pods, mix in grated onion and sauté onion until pale in colour.
• Add in crushed garlic, minced ginger, cumin and coriander powder and fry for a few seconds.
• Pour in coconut cream and continue stirring, then add nutmeg and lemon grass and continue to simmer.
• Mix in the maple syrup, orange juice and orange rind, simmer and allow liquids to thicken slightly.
• Add in the prepared Fry's Chicken-Style Strips and allow to be coated in reduced sauce, cover and continue to simmer for another 4 to 5 minutes.
• Garnish with toasted coconut shavings and/or almond flakes.

MACADAMIA CHICKEN WITH ORANGE-GINGER SAUCE AND COCONUT PILAF

Steps:

• Preheat oven to 375°. Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts and panko. Rinse chicken and pat dry. Sprinkle all over with salt and pepper.
• Put 2 tablespoons butter and 2 tablespoons olive oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess; dip into coconut milk, letting excess drip off; then press into nut mixture to coat on all sides. Reserve coconut milk. Lay chicken in frying pan in a single layer and cook until golden brown on the bottom, 3 to 4 minutes. With a spatula, turn pieces (taking care not to break off nut coating) and brown on the other side, 2 to 3 minutes longer. Transfer chicken to a baking pan and bake until no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
• Meanwhile, wipe any scorched nuts from pan with a paper towel. If pan is dry, add 1 tablespoons each butter and olive oil, then shallots, ginger, and garlic. Cook over medium heat, stirring often, until beginning to brown, about 5 minutes. Pour in broth, wine, and orange juice. Boil until liquid is reduced by about half, 8 to 10 minutes.
• Pour mixture into a blender and, holding lid down tightly with a towel, whirl until very smooth. Return sauce to frying pan and add 1/4 cup reserved coconut milk (discard remainder) and salt and pepper to taste; stir over low heat until hot, then pour into a small bowl.
• Spoon Coconut Pilaf onto plates, top with chicken, and serve with sauce.
• *Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.

CREAMY GARLIC GINGER CHICKEN

Steps:

• Melt coconut oil in large saute pan.
• Saute chopped onion in coconut oil, adding garlic powder and lemon juice to the saute.
• When onions are softened, add the cubed chicken, and saute chicken until cooked almost through. Do not drain.
• Add bouillon, ginger paste, grated Parmesan, and flour, stirring thoroughly until flour is evenly combined.
• Add half and half, stir until combined.
• Put the noodles on in boiling water per package directions; they cook for 10-12 minutes.
• Lower heat on chicken mixture to medium-low, let it cook down while the noodles are boiling.
• With 1 minute left on noodles, add 1 tbsp of butter to the chicken mixture to finish the sauce. Stir gently.
• Drain noodles, serve the chicken and sauce mixture over the noodles and enjoy!

EASY CHICKEN STRIPS

Steps:

• Preheat oven to 400°. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes., Transfer to an ungreased baking sheet. Bake until golden brown and juices run clear, 15-20 minutes.