- 1/2 cup coconut aminos (in place of soy sauce)
- 2 tbsp sesame oil
- 1 tbsp orange blossom oil
- 1/4 cup iced tea or orange juice
- 1/4 cup raw cashews
- 3 tbsp orange blossom honey
- 2 knobs ginger, peeled
- 1 clove garlic, diced
- Sriracha to taste
Coconut Curry Vegetables
- 2 carrots, sliced or julienned
- 1 onion, sliced and quartered
- 1 red bell pepper, sliced and quartered
- 1 green onion, sliced
- 1 tbsp curry powder
- 1 tbsp chili pepper flakes
- 1 head broccoli, stems removed
- 1/2 cup of water
- 2 tbsp coconut balsamic vinegar
- vegetable oil
- 1 package chicken tenders, cut into thirds
- 2 eggs
- 1 tbsp yellow mustard
- 1 1/2 cups (or more) almond flour
In your blender or VitaMix, blend all of the sauce ingredients (except the Sriracha) until smooth. Add Sriracha to your desired heat level. If too thick, add a bit of iced tea or orange juice. If too thin, add a few more cashews. Season with salt, if necessary. Set aside.
Cut all vegetables and sort into two bowls. In the first bowl, the carrots, onion, and bell pepper. In the second, the green onion, curry powder, chili pepper flakes, salt, pepper, then the broccoli on top. Set aside, along with coconut balsamic vinegar.
In your wok, put enough vegetable oil to be about an inch or more deep in the middle. Heat. Dry your chicken, then sort remaining ingredients into two bowls. In the first bowl, gently whip egg and mustard. In the second, season the flour with a bit of salt and pepper. Set aside a plate/bowl with a couple dry paper towels draped into it.
Roll all chicken in the flour mixture first, then shake off and set aside. When oil is heated, take a few pieces of chicken at a time and roll them in the egg wash, then the remaining flour. Put several pieces into the fry oil at a time, rolling every so often to brown all sides of the chicken. When golden brown and crispy, remove each batch and put it into the paper towel bowl for dripping dry. If the oil becomes too shallow, add a bit more. If the breading flour runs out, add a bit more.
When all chicken is cooked, spoon almost all of the oil out of the wok and into a metal sauce pan (or other adequate receptacle that will not melt) and set aside. Add the first bowl of vegetables. Saute until tender and glassine. Use little bits of the leftover fry oil if more is needed. On top of the vegetables, place the broccoli only, then dump in the 1/2 cup of water for steaming. Put the lid on your wok. Toss all of the vegetables every few minutes until the broccoli is your desired tenderness and bright green. Add the last of the vegetables with seasoning and coconut balsamic. Toss a couple of times, then turn off the wok.
For plating, put the stir fry vegetables on one side and the crispy chicken on the other. Drizzle the peanut sauce across the middle for dipping.
Next time, I would:
- Garnish with sesame seeds and a lime wedge.
- Add fresh Thai chili peppers and Thai basil to the stir fry vegetables.