Honey Walnut Chicken

Listen to me, child...THIS is the holy grail of all fancy looking recipes that are really a total joke to assemble. It truly is so easy a caveman probably did do it. Well, probably not. But I urge you to give this a shot nonetheless. This simple dish totally brings together that honey walnut flavor everyone loves out of their go-to Asian joints. Let's be real - EVERYONE has a go-to Asian joint.  So - just think about your coveted favorite spot, channel their honey walnut chicken or shrimp, and HERE it is. It's sorcery, I tell you. Oh yeah - and if you want to sub the chicken for shrimp, just get it peeled and deveined and get jiggy with it.

Ingredients

For the Candied Walnuts

  • 1/2 cup chopped walnuts
  • 2 tbsp coconut oil or ghee
  • 2 tbsp coconut sugar
  • Pinch of salt

For the Chicken

  • 2 lb boneless, skinless chicken thighs
  • 1 egg
  • 1/4 cup sweet potato flour or tapioca starch
  • 1 tsp sea salt
  • 1/4 cup coconut oil or ghee
  • 3 tbsp mayonnaise (use my recipe but use regular sea salt as opposed to white truffle salt, OR go with a clean store bought variety, like Sir Kensington's or Primal Kitchen)
  • 1 tbsp lemon juice
  • 1 tbsp coconut vinegar (apple cider vinegar will also work)
  • 1 tbsp honey
  • Pinch of salt
  • Sesame seeds to garnish

Method

  1. Make the candied walnuts - in a skillet on medium heat, melt the oil/ghee and add the walnuts and sugar. Toss for about five minutes (make sure walnuts are all coated). Remove to a paper towel lined plate to dry.
  2. Cut the chicken into bite sized chunks and set aside.
  3. Prepare the batter - whisk the egg in a large mixing bowl. Add the sweet potato or tapioca flour and sea salt.
  4. Toss the chicken cubes in the mixing bowl and stir to coat with the batter.
  5. In a large (preferably cast iron) skillet, heat the 1/4 cup of coconut oil or ghee over medium high heat. When hot, add the chicken pieces and cook about 4-5 minutes per side, or until the chicken is golden and cooked through. Remove the skillet from heat.
  6. In another large mixing bowl, whisk together the mayo, lemon juice, honey, coconut vinegar and salt. Add the chicken to the bowl and toss until coated.
  7. Plate the chicken and sprinkle each plate with 2 tbsp of candied walnuts and sesame seeds to garnish.

* Tip - excellent served over cauliflower rice! Use this recipe and follow directions for the rice!

Servings: 4