Coconut Chicken Strips with Blackberry Sauce

I’m sucker for chicken strips, always have been. Actually on my first date with my husband we went to a great Mexican restaurant…. And I ordered chicken strips. When I first learned I was (possibly) gluten intolerant, I immediately had to ignore my love for the crispy little unhealthy strips. We were eating out at a local restaurant and my son (who also has a chicken strip thing) was eating one of my favorite dishes.. in front of me.. while I ate salad. For a moment, I had a thought of showing my son out of his chair for his chicken strip. Don’t judge – I was in a bad place. Don’t worry though, I didn’t push, punch, shove, kick or anything to my son. I let him eat his chicken strips in peace…while I gave him the evil stare (he didn’t notice). Anyway – I finally created a grain free, dairy free, gluten free, soy free, egg free chicken strip that tastes good. Actually, they taste great!! Of course, I’m going to try the breading on shrimp when I have some. The blackberry mango sauce really complements the sweetness of the coconut but the added jalapeno pepper gives the sauce a little extra kick! You can cook these strips in the oven to keep the fat content low, fry or pan fry them if desired. This makes about 4-6 servings

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2 large chicken breasts, cut into thin strips or chunks
½ cup almond milk (or other milk)
½ tsp lemon juice
1 cup coconut flakes
¼ cup flaxseed (optional)
¼ cup potato flour (or other flour)
1 tsp garlic salt
½ tsp cumin
¼ tsp chili powder
¼ tsp ginger
½ tsp black pepper
Sauce
½ cup blackberries
¾ cup mango, diced
1 small jalapeno, seeded and diced
1 tsp soy sauce or coconut aminos
¼ cup water
1 tsp cornstarch, guar gum, or other thickener
In a bowl, combine milk and lemon juice. Add chicken strips into milk mixture and let set for a few minutes. In a separate bowl, combine coconut, flaxseed, flour, salt, cumin, chili powder, ginger and pepper and mix well. Gently coat each chicken strip in dry mixture and place in a skillet to fry or on a greased baking sheet. Pan fry in olive or coconut oil or bake at 400°F for about 20 minutes (turning halfway through) or until chicken is cooked through. While chicken is baking, place sauce ingredients in a small blender. Blend until smooth and pour into a saucepan. Bring mixture to boil, stirring constantly and cook for about 10 minutes. Remove from heat and let sit for a few minutes before serving with chicken strips.

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