Friday, March 7, 2014

Sweet & Spicy Garlic Chicken

I love garlic. Everything is better with garlic, kind of like bacon, but not. Okay, maybe ice cream isn't better with garlic... but still, our house would never be a candidate for a vampire invasion. Zombies would get us first because I'm pretty sure brains are better with garlic! And my family is probably pickled with garlic because I put it in just about every recipe I make (well not the Littles -- so we'd have to save them from the vampires but I bet the zombies wouldn't eat them.) 

The apricot preserves give a hint of sweet without overpowering the garlicky goodness and the siracha sauce gives it a little extra kick. And not a hard kick -- I've developed quite the pansy palette since my surgery and can't handle super spicy things at all and 4ft has always been a wuss when it comes to hot spices. So this recipe is really kid friendly, if 4ft's snorting noises as it horked it down are any indication, and easy on a sensitive stomach because I had no problem putting my portion away either sans the pork noises of course.

Sweet & Spicy Garlic Chicken

20 oz of boneless skinless breasts (cut into strips)
1 TBS cornstarch
2 TBS almond flour
1 TBS garlic powder
1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/2 cup chicken broth
1 tsp parsley
3 TBS minced garlic
1 TBS sugar-free apricot preserves
1/2 tsp Siracha hot chili sauce

1.) In a small bowl, combine cornstarch, almond flour, garlic powder, salt, pepper, and thyme. Stir well.
2.) Place chicken strips in gallon Ziplock bag and add flour mixture. Close bag and get your groove on, shaking the bag until the chicken is fully covered. Set aside.
3.) In a medium bowl combine chicken broth, parsley, minced garlic, apricot preserves, and siracha sauce -- stirring well.
4.) Heat a large skillet over medium high heat. Spray with olive oil or nonstick spray. Add chicken to hot pan and sear each side 2-3 minutes. 
5.) Pour in chicken broth mixture, bring sauce to a rapid boil and cook 5-10 minutes for chicken to be done and sauce to reduce to a glaze -- stirring often to coat chicken.
6.) Remove from heat and let rest for 5 minutes before serving.

Nutritional Info per Serving (makes 5 servings)
Calories: 154
Protein: 23
Fat: 4
Carbs: 5
Sugar: > 1

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