clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2014-01-20 09:51 am
clevermanka) wrote2014-01-20 09:51 am
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Crispy Chicken with Carrot Noodles
I just made the most amazing breakfast. It's a simple dish, but unlike most of my recipes, requires more than one pan, and more than one thing cooking at a time. mckitterick is at his writing group, so this serves just one. It's easily adjustable to feed however many you want, though.
Crispy Chicken with Carrot Noodles
~1 c shredded chicken (I was pretty hungry. Adjust to your own appetite.)
2 carrots
2 t fresh dill, chopped
1 t minced roasted onion
Coconut oil
Coconut aminos
Make carrot noodles with a vegetable peeler (tip: rotate carrot as you peel it so you don't wind up with a bunch of really wide noodles). Heat an appropriate glob of coconut oil in a pan and toss in the carrots when the oil is hot. Stir occasionally while you make the crispy chicken.
In a separate pan, heat an appropriate glob of coconut oil (you need more than you think to get the chicken to crisp up) and throw in the shredded chicken. Let the chicken sizzle until it's golden and kind of stuck to itself. Break up, stir around. Continue until it reaches an acceptable crispy level (this is something you need to figure out for yourself--I like mine pretty crispy, but you have to be careful not to let it burn).
When the chicken is about halfway done, add a few splashes of coconut aminos to the noodles, along with the dill and onion. Keep stirring more frequently than you do the chicken, and don't cook so long that the carrots get mushy. You want your noodles to have some integrity.
Once both are done to your satisfaction, dish the noodles onto a plate and top with the crispy chicken. I added a bit of salt, but it wasn't absolutely necessary.
mckitterick is at his writing group, so this serves just one. It's easily adjustable to feed however many you want, though.Crispy Chicken with Carrot Noodles
~1 c shredded chicken (I was pretty hungry. Adjust to your own appetite.)
2 carrots
2 t fresh dill, chopped
1 t minced roasted onion
Coconut oil
Coconut aminos
Make carrot noodles with a vegetable peeler (tip: rotate carrot as you peel it so you don't wind up with a bunch of really wide noodles). Heat an appropriate glob of coconut oil in a pan and toss in the carrots when the oil is hot. Stir occasionally while you make the crispy chicken.
In a separate pan, heat an appropriate glob of coconut oil (you need more than you think to get the chicken to crisp up) and throw in the shredded chicken. Let the chicken sizzle until it's golden and kind of stuck to itself. Break up, stir around. Continue until it reaches an acceptable crispy level (this is something you need to figure out for yourself--I like mine pretty crispy, but you have to be careful not to let it burn).
When the chicken is about halfway done, add a few splashes of coconut aminos to the noodles, along with the dill and onion. Keep stirring more frequently than you do the chicken, and don't cook so long that the carrots get mushy. You want your noodles to have some integrity.
Once both are done to your satisfaction, dish the noodles onto a plate and top with the crispy chicken. I added a bit of salt, but it wasn't absolutely necessary.