Fri-yay Takeout? YES!
Who doesn’t like the familiar Friday night favorite, Chinese Takeout?
Probably just the Chinese. I mean, it’s like every day for them, right?
But for the rest of us, it may be a weekly staple in our diets. The only problem is the way this cuisine is often made in America is laden with LOTS of sugar, sodium, calories, carbs, msg and processed flours. It may mean happiness on your palate the first few bites, but as soon as your body starts trying to digest that firehose of energy it’s going to send out a MAYDAY signal that will cause it to protect itself through increased inflammation (ever feel bloated after you eat chinese?), and movement of the energy (cals/carbs/fat) into fat storage.
According to the Academy of Dietetics and Nutrition:
The National Restaurant Association reported Americans eat about 24 percent — almost one quarter — of their meals away from home. Restaurant food is meant to look, smell and taste great, and that means nutrition can sometimes fall by the wayside when menus feature main dishes drenched in (grain-fed) butter or rich sauces (made with hydrogenated oils), salads with creamy dressings, and few (high-glyemic) whole grains, fruits and vegetables.
So, what’s a guy/gal to do? Forgo Chinese Food? NO WAY!
By making just a few modifications to the traditional recipe with alternative nutrient-rich or ingredients we get a recipe that is DELICIOUS, simple, satisfies that sweet and savory tooth, and keeps potential bloating at bay.
Per serving you add 5g of protein, 19 Essential and save yourself 250 calories, 200g of sodium, and no joke, 70 CARBS!
In addition, by using collagen as the binder, it helps heal your gut as you go! So instead of breaking down the inner lining of your stomach you’re helping build it back up with every bite.
Try it out and let us know if it doesn’t make your Friday more Fri-YAY! And try out our other Chinese Dish, Lemon Butter Collagen Chicken with Haricot Vert.
Prep Time
8 minutes
Cook Time
8-10 min
Total Time
18 minutes
Yield
About 2-4 Servings
Ingredients
The recipe calls for Chicken Breast, but your girl and Earthfare were out of them, and used boneless Chicken Thighs which worked really well too!
- 1 lb chicken breast , boneless and skinless (2 pieces, cubed)
- 4 Scoops CB supplements Multi Collagen Powder
- 1-2 TBSP almond flour
- 2 1/2 tbsp Extra Virgin Olive Oil Or Grassfed Butter (or a combination of both)
- 2-4 garlic cloves, minced
- 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
- 3-4 tbsp Coconut Aminos (lower sodium and non-msg substitute for soy sauce)
- 3 Tbsp Swerve, Stevia or Monk Fruit
- 1-2 tsp Pink Hymelian Salt & Fresh Ground Pepper
- *optional heat- 1-2 TBSP red pepper flakes
Instructions
- Sprinkle chicken with salt and pepper, dust with Collagen & Almond Flour (see tips below)
- With a medium/high heat pan add EVOO or butter, sear chicken for 1 min each side.
- Reduce to medium heat and add garlic, vinegar, coconut Aminos, alternative sweetener.
- Simmer on Medium for 7-10 minutes. Turn chicken often to coat in the amazing Mock-honey garlic sauce. And THAT’S IT!
- Pair it with some quick Cauliflower Rice in on the stovetop or microwave.
Nutritional Facts
- Calories: 316
- Protein: 43g
- Fat: 4g
- Carbs: 14g
- Sugar: 2g
Recipe Tips
- SUPER important recipe note. Combine the dry ingredients in a bowl. Dry and spread the Chicken Cubes out onto Parchment Paper, dust, flip and dust the other side of chicken with the dry ingredients.
- Don’t toss all the chicken in a bowl like you would with traditional flours (if you do, you will end up with a sticky, globby mess)
- Be careful not to overcook. If you heat the chicken too quickly it will become tough or rubbery before the sauce thickens.
- Because this is Mock Honey, you may be expecting a super sweet dish. While this is sweet, it’s not sticky sweet. It gives you the familiar flavor, without the 100g of sugar. So, if you need it just a bit sweeter, start with adding a bit of salt, taste it and if you still need it sweeter, you may want to adjust the alternative sweetener until your individual palate is satisfied.
