Servings: 5 servings
Calories: 481kcal
Ingredients
For The Main
- 3 medium Chicken Breast cut into ½ inch pieces
- 8 ounces brown rice noodles
- 2 cups tapioca flour
- 1 tablespoon rice wine vinegar
- ½ teaspoon paprika
- 1 teaspoon ground ginger powder
- ½ teaspoon Garlic Powder
- salt & pepper to taste
- 2 cups sesame oil for cooking
- green onions for garnish
- Sesame Seeds for garnish
For The Sauce
- ½ cup ketchup
- 3 tablespoon Coconut Sugar
- 1 tablespoon Soy Sauce
- 3 tablespoon Korean chili paste
Instructions
- Place oil in a large sauté pan and bring to a high heat until bubbling.
- While the oil heats, place the cut chicken in a bowl with vinegar, paprika, ginger, garlic, salt and pepper. Let the mixture sit 10 minutes.
- Prepare a large plate with the tapioca flour.
- Place the chicken on the place and coat generously with the flour.
- Place ¼ of the chicken in the pot of oil. Cook 3-5 minutes until golden brown. Transfer the chicken to a plate lined with paper towels then add another ¼ of the chicken to the skillet. Repeat until all the chicken has been cooking.
- While the chicken is cooking, prepare a pot of boiling water and cook the brown rice noodles until tender. Drain the water and run under cold water.
- Place the ingredients for the sauce in a bowl and mix together.
- Once the chicken is done, place it in a new skillet with the sauce and bring to medium heat. Cook 5 minutes until warm.
- Add sliced green onions and sesame seeds and serve with brown rice noodles.
Video
Notes
Nutrition for 1 out of 5 servings (*Please note that the macronutrient values on this recipe are a very rough estimate since the oil called for in frying the chicken will leave quite a bit after. Please do not use these values as a steadfast set of numbers, but instead as an awareness tool)
18g Protein | 50g Carbs | 23g Fat | 481 Calories
Nutrition
Serving: 1meal | Calories: 481kcal | Carbohydrates: 50g | Protein: 18g | Fat: 23g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!