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FIVE SPICE PALEO CHICKEN TENDERS + SWEET & SPICY DIPPING SAUCE

FIVE SPICE PALEO CHICKEN TENDERS + SWEET & SPICY DIPPING SAUCE



Paleo Chicken Tenders crusted in a almond flour blend and mixed with Chinese five spice with a sweet & spicy Asian dipping sauce | Gluten Free + Dairy Free + Low FODMAP option

Prep Time 10 min
Cook Time 15 min
Total Time 25 min

Ingredients
Chicken Tenders

  • 1 pound boneless, skinless chicken breasts cut into ?" / 1.5cm thick slices, lengthwise)
  • 1 cup | 96 grams almond flour or almond meal
  • 1 teaspoons Chinese five spice
  • 1/2 teaspoon paprika
  • 1/2 teaspoons ginger powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon sea salt
  • 2 eggs, whisked
  • oil for greasing the pan

Sweet & Spicy Dipping Sauce

  • ¼ cup | 60 ml apple cider vinegar*
  • 2-3 tablespoons honey or maple syrup for low FODMAP
  • ¾ teaspoon garlic powder optional - leave out for low FODMAP
  • ¾ teaspoon hot pepper flakes
  • 1 tablespoon tomato paste or 100% tomato sauce for low FODMAP (Pomi is a brand that makes 100% tomato sauce with no added garlic onions)
  • 1 tablespoon Coconut Aminos
  • salt to taste


Instructions

  1. Preheat the oven to 200°C/400°F
  2. Grease a large baking sheet.
  3. In a large, shallow bowl mix together the almond flour, five spice, paprika, ginger, turmeric and sea salt.
  4. One by one, dredge your chicken pieces in the mixed eggs, let the excess egg drip off before laying the chicken down in the almond mixture. Press the chicken down in the almond flour to coat well, and then do the same on the other side. Transfer to the greased baking tray and repeat until all the chicken in coated. Spray the chicken pieces with cooking oil (olive oil in a spray bottle is great if you don't want to use refined oils) Bake in the oven for 12-15 minutes, flipping halfway through.
  5. Once finished, remove from the oven and serve with the dipping sauce.
  6. Dipping Sauce
  7. While the chicken is baking in the oven work on the dipping sauce. Add all of the ingredients needed to small pan. Mix together until no lumps remain and then warm the mixture on a medium heat and bring to a boil. Once it reaches a boil, lower the temperature to medium low and let it simmer for about 5 minutes, stirring often. Make sure to taste and season with salt as needed.


Notes

  1. Notes on FODMAPs: Even though apples are high FODMAP, apple cider vinegar is considered low FODMAP because the fermentation process lowers the FODMAP levels. However, everyone reacts differently with FODMAPs. If you prefer, you can substitute rice vinegar here with ACV.
  2. Almond flour/ meal is considered low FODMAP at 1/4 cup and under. This recipe serves four meaning one serving would be considered low FODMAP.


source : http://www.asaucykitchen.com