#glutenfree Archives » Kay's Clean Eats

Magic Cookie Bars with Condensed Coconut Milk

Magic Cookie Bars are a rich and gooey dessert that is also gluten-free. This is a simple recipe to throw together with only 6 ingredients.

Have you ever tried a magic cookie bar? The first time I tried one was this year, haha! Why did I wait so long, these are an unbelievably delicious treat! The combination of walnuts, chocolate, and coconut all in gooey coconut condensed milk is heavenly! I used almond flour for a base to keep them gluten-free. 

Last week I was at sprouts market looking for flour but of course, had no luck, it seems like everyone has picked up baking during the quarantine. However, while I was browsing the baking aside for flour and I stumbled across condensed coconut milk, I had to grab it! It has the same exact texture and sweetness as regular condensed milk.

How to make Magic Cookie Bars 

To make Magic Cookie Bars you will need to start with the bottom layer. There is no mixing involved you will pour everything into your 9-inch square baking pan. I recommend lining it with parchment paper for easy removal. magic cookie bars

Recipe Variations 

Magic cookie bars can have simple ingredient swaps, here are some below.

Chopped Walnuts: these add a nice crunch to the bars, you can add as little or as much as you like. They also can be swapped out for chopped pecans.

Chocolate chips: You can use semi-sweet or dark chocolate. 

Sweetened Condensed Coconut Milk: Once all ingredients are layered you will pour a can of sweetened condensed milk on top. If you can not find sweetened condensed coconut milk, regular sweetened condensed milk will work great too. 

Love dessert, then you must try The Best Vegan Dark Chocolate TartPecan Pie Bars, and Strawberry Pop Tarts.

Yield: 9-10 bars

Magic Cookie Bars with Condensed Coconut Milk

Magic Cookie Bars with Condensed Coconut Milk

Magic Cookie Bars are a rich and gooey dessert that is also gluten-free. This is a simple recipe to throw together with only 6 ingredients.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1/2 cup butter, melted (1 stick) vegan or regular
  • 1 1/2 cups almond flour
  • 1 cup coconut shreds
  • 1 cup walnuts, chopped
  • 1 cup chocolate chips
  • 1 12 oz can sweetened condensed coconut milk ( can sub for sweetened condensed milk)

Instructions

  1. Preheat oven to 350ºF and line a 9-inch square baking dish with parchment paper.
  2. Pour melted butter into your baking dish.
  3. Sprinkle in almond flour and lightly press down with the back of a cup into an even layer.
  4. Sprinkle coconut shreds evenly over the almond flour layer, followed by the walnuts and chocolate chips.
  5. Pour sweetened condensed coconut milk evenly over the top.
  6. Bake for 30-35 minutes, until edges are golden brown and middle is set.
  7. Allow to cool completely before serving, you can speed this process up by placing them in the fridge or freezer. Enjoy!

Notes

Store bars in the fridge or freezer.

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing is easy to make with just a few simple ingredients. This dressing brings the most simple dishes to life, it is vegan, gluten-free, and refined sugar-free.

I love sauce, dips, spreads I pretty much need it on everything I eat. Cashew based dressing is my favorite, I also love Chipotle Cashew Cream!! I love to put Creamy Cashew Dressing on my salads, buddha bowls, and roasted veggies. You can dump this dressing on just about any savory bowl and it will be delicious! I seriously love all sauces but this one I make the most.

So today was a clean out the fridge day and roast all the veggies about to wilt over and die. We are usually pretty good at eating our veggies especially me, but my first trimester and veggies were not blending well. I had to stick to soups and smoothies to eat my veggies, thankfully were out of the trimester! Now in the second, I want nothing more than buddha bowls and big fresh salads, but still loving my carbs too, ha!

How to make Creamy Cashew Dressing 

 

This is a very easy recipe to make. Add all ingredients to your blender and blend till smooth and creamy! I use a Vitamix which also heats the dressing little so I chill mine in the fridge before eating. Keep the dressing stored in the fridge for up to 1 week in a sealed jar. 

Love amazing dressings, you must also try Chipotle Cashew Cream and Vegan Basil Cream Sauce!

Yield: 6 servings

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing is easy to make with just a few simple ingredients. This dressing brings the most simple dishes to life, it is vegan, gluten-free, and refined sugar-free.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup soaked cashews, drained and rinsed
  • 2  garlic cloves
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1/4 cup avocado oil
  • 1 tsp apple cider vinegar
  • 1/2 cup filtered water
  • Salt to taste

Instructions

    1. If you have not soaked cashews overnight, place cashews in boiling hot water and let soak for 15 minutes, then drain thoroughly.
    2. Place cashews, garlic, lemon juice, maple syrup, avocado oil, apple cider vinegar, and salt in a high-speed blender.
      Blend on high, and slowly add in the water, scrape down sides as needed. Blend till smooth and creamy, about 30 seconds to 1 minute.
    3. You can serve immediately or refrigerate. Leftovers will keep in the fridge for 1 week.

Notes

Prep time does not include soaking the cashews, I recommend you do this the night before or flash soak them in hot water for 15 minutes.

The Best Almond Flour Banana Muffins

This recipe for The Best Almond Flour Banana Muffins is perfectly moist, fluffy and delicious. These muffins are made in one bowl, gluten-free, refined sugar-free and kids LOVE them!

This recipe is my favorite almond flour recipe to date! These Almond Flour Banana Muffins came out perfect, the texture was on point! We ate them with peanut butter and oh my that is my favorite combo! With all this time we have at home right now baking has been a pleasurable pastime. After all, is there anything better than the smell of fresh-baked banana bread in the house. 

I made these muffins while my husband was putting the kids to bed, I felt like we needed a healthier snack during our Netflix time. I love the popcorn and gummies but my stomach hurts when I eat a lot of junk, its something I try to stay away from, the junk not Netflix! I added banana coins on top for aesthetic reasons but highly recommend they came out of the oven caramelized. 

Almond Flour Banana Muffins are truly the most perfect breakfast, snack, or grab and go eat. If the kids were still in school this would definitely make it in their lunch boxes, speaking of school 1 month left till summer break. Online learning has been interesting, to say the least!

These muffins may be my best baking work out of this pandemic, thus far! 

Well, enough chit chat lets make some Almond flour banana muffins!

Love baked goods also try, Banana Oat Blender Pancakes, Strawberry Pop Tarts, and Healthy Carrot & Zucchini Cake Recipe.

Yield: 15 muffins

The Best Almond Flour Banana Muffins

The Best Almond Flour Banana Muffins

The Best Almond Flour Banana Muffins are perfectly moist, fluffy and delicious. Made in one bowl these muffins are gluten-free, refined sugar-free and kids love them!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 3 bananas, mashed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar
  • 2 tbsp coconut oil, melted
  • 3 cups almond flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda 
  • 1 tsp cinnamon 
  • pinch of salt 
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Line 12 muffin tins with baking cups.
  2. In a medium bowl whisk together the mashed bananas, eggs, vanilla extract, coconut sugar, and coconut oil.
  3. Add in the almond flour, baking powder, cinnamon, baking soda, and salt. Stir till well combined and gently fold in the chocolate chips.
  4. Using a large spoon or ice cream scoop, drop mixture evenly into your lined muffin slots. It should be enough for 14-15 muffins. Bake for 25 minutes then let cool on a cooling rack.

Healthy Peanut Butter filled Chocolate Eggs

Healthy Peanut Butter filled Chocolate Eggs are everything you love about a traditional Reese’s without the excess sugar! Made with wholesome ingredients these vegan eggs are the perfect treat for everyone!

Hello friends, first and foremost these Healthy Peanut Butter filled Chocolate Eggs are my current favorite chocolate treat! I have one a day… The kids love them too! I realize there is a lot of peanut allergies out there. The good news is that you can use any nut or seed butter you want! As a peanut butter lover, it has and will always be my number 1!

These Healthy Peanut Butter filled Chocolate Eggs are simple to make! I used peanut butter, maple syrup, and coconut flour for the filling. To shape the eggs I find it is easiest to use a cookie dough scoop and then shape the egg from there. For the chocolate, I melted together chocolate chips and coconut oil. I told you this is an easy recipe!

Healthy Peanut Butter filled Chocolate Eggs are best stored in the fridge and will last up to 4 weeks. 

How do you easily coat peanut butter eggs

The easiest way to do this is with a spoon and fork. Place your egg on top of your spoon and submerge into the chocolate, make sure to coat both sides. Transfer it to your fork and place it on parchment paper and sprinkle with a little salt. 

Healthy Peanut Butter filled Chocolate Eggs

Healthy peanut butter substitutions

The best nut-free substitute is sunflower seed butter. Sometimes it can run a little thinner than peanut butter and you will need to adjust the amount of coconut flour, try adding 1 tsp at a time.

Love easy and delicious treats also try, No-Bake Vegan Peanut Butter & Jelly Cheesecakes, and The Best Vegan Dark Chocolate Tart!

Yield: 9 eggs

Healthy Peanut Butter filled Chocolate Eggs

Healthy Peanut Butter filled Chocolate Eggs

Healthy Peanut Butter filled Chocolate Eggs are everything you love about a traditional Reese's without the excess sugar! Made with wholesome ingredients these vegan eggs are the perfect treat for everyone!

Prep Time 5 minutes
Additional Time 7 minutes
Total Time 12 minutes

Ingredients

  • 3/4 cup peanut butter
  • 2 tbsp coconut flour
  • 2 tbsp maple syrup (can sub agave)
  • 3/4 cup chocolate chips 
  • 1 tsp coconut oil 

Instructions

  1. In a medium bowl combine your coconut flour, smooth peanut butter, and maple syrup. The batter should be moist but stiff enough to mold.
  2. If the batter is too thick/crumbly add 1 tsp of liquid at a time.
  3. Line a plate or tray with parchment paper and set aside. Slightly wet your hands and form egg-shaped domes with your peanut butter mixture. Repeat till the peanut butter mixture is used up and place in the freezer.
  4. Once your eggs are frozen, melt your chocolate chips and coconut oil. Dip your peanut butter eggs into the chocolate coating both sides. Sprinkle with sea salt. Place eggs back on parchment paper and into the fridge to set. Enjoy!

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 221Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 105mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 6g

 

Almond Flour Banana Bread

This Almond Flour Banana Bread is perfectly sweet and nutritious. This one bowls recipe is Made with wholesome ingredients, it is gluten-free and refined sugar-free. It is the perfect recipe when you have extra ripe bananas!

I have a little secret, every week I buy excess bananas just so I can make banana baked goods! With a drizzle of peanut butter on top of Almond Flour Banana Bread, you instantly have the best snack ever! Or if your feeling a little extra try some mascarpone on a slice of this bread, unreal, your welcome! 

So how many of you are at the stage of quarantine were baking banana bread, haha! In all honesty, I have absolutely loved seeing all the bread-making going on in the foodie world! Looks like everyone is getting there bake on, after all, we all have the time in quarantine. 

I made the decision to make this bread after I cleaned the entire kitchen, it must have been like 9 pm. However the bananas were on their last hour of life it was a do or die situation, so yeah you bet I saved those bananas! Almond Flour Banana Bread and I have a history of failure 😭😭, I’ve been trying to perfect this texture for months whenever I had spotty bananas. There is nothing I hate more than MUSHY texture. Somehow I have finally stumbled upon the perfect portions for the moistest and delicious banana bread, woohoo!

Love health and easy baked goods, also try Banana Cinnamon OatmealGluten-Free Yogurt Banana Bread, and The Best Vegan Dark Chocolate Tart!

Yield: 10 slices

Almond Flour Banana Bread

Almond Flour Banana Bread

This Almond Flour Banana Bread is perfectly sweet and nutritious. This one bowls recipe is Made with wholesome ingredients, it is gluten-free and refined sugar-free. It is the perfect recipe when you have extra ripe bananas!

Prep Time 7 minutes
Cook Time 1 hour
Total Time 1 hour 7 minutes

Ingredients

  • 3 spotty ripe banans
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 2 cups almond flour
  • 1/4 cup tapioca flour 
  • 1 tsp baking powder
  • 1/2 cup chocolate chips + 1 tbsp

Instructions

  1. Preheat your oven to 350 degrees F. Line a loaf tin with parchment paper and set aside.
  2. In a medium bowl mash your bananas. Whisk them together with the coconut sugar, vanilla extract, eggs, and coconut oil. Add in the almond flour, tapioca flour, salt, and baking soda. Using a spoon whisk till combined. Fold in chocolate chips.
  3. Transfer batter to your prepared loaf pan and smooth out the top. Sprinkle with 1 tbsp of chocolate chips. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let banana bread completely cool before serving. As with all banana bread, it tastes best the next day! Enjoy

Healthy Carrot & Zucchini Cake Recipe

This Healthy Carrot & Zucchini Cake Recipe is so delicious and easy to make. It is gluten-free and refined sugar-free however each bite is so moist and sweet the way cake should be.

Countdown till easter, since we are on a ‘shelter at home’ order this year we won’t be doing any gatherings. So sad about this, this will be the first year we don’t do Easter at my mother-in-law’s house. I always get asked to bring dessert and this year I would have brought my Healthy Carrot & Zucchini Cake Recipe for everyone to enjoy! On the bright side… more for me, ha!

Anyone else doing a lot more eating these days? Quarantine life!

I have always had great luck when it comes to baking cakes. For every birthday in my family, I always make the birthday cake! Now I do not consider myself a baker but never say never. I love a dessert that’s just better for you, something that doesn’t leave you with too much guilt! This Healthy Carrot & Zucchini Cake Recipe is sweet, moist, and topped with the most delicious cream cheese frosting! 

For this cake, I used more ingredients than I usually do in my recipes, however each is important in creating this epic Healthy Carrot & Zucchini Cake Recipe!! The blend between almond flour and tapioca flour is a dream come true. When I first started working with almond flour I had a lot of difficulties with the texture in baked goods, but when it is blended with tapioca flour baked goods come out so perfect!

You can make this cake the day before, store it in the fridge so the frosting sets. So whose ready to bake a carrot cake?!

This Healthy Carrot & Zucchini Cake Recipe

Love desserts also try, Black Forest CakeChocolate Crinkle CookiesPecan Pie Bars, The Best Vegan Dark Chocolate Tart,  and Paleo Chocolate Chip Cookie Bars!!

Yield: 10

Healthy Carrot & Zucchini Cake Recipe

Healthy Carrot & Zucchini Cake Recipe

This Healthy Carrot & Zucchini Cake Recipe is so delicious and easy to make. It is gluten-free and refined sugar-free however each bite is so moist and sweet the way cake should be.

Prep Time 30 minutes
Cook Time 28 minutes
Additional Time 1 hour
Total Time 1 hour 58 minutes

Ingredients

Carrot Cake

  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tbsp cinnamon 
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 cup carrots, shredded
  • 1 cup zucchini, shredded
  • 1 cup coconut, shredded 
  • 4 eggs
  • 3/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1/3 cup coconut oil
  • 1/4 cup almond milk

Cream Cheese Frosting

  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 5 tbsp agave

Instructions

  1. Preheat your oven to 350 degrees F and grease two 8" round cake pans.
  2. In a medium bowl combine your dry ingredients, almond flour, tapioca flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a large bowl using an electric hand mixer, beat together the eggs, maple syrup, vanilla extract, coconut oil, and almond milk.
  4. Combine the dry ingredients into the wet ingredients and beat on medium/low till batter forms.
  5. Wring out your zucchini shreds, make sure to squeeze out any excess liquid. You can do this with a dishtowel.
  6. Fold in your carrots, zucchini, and coconut into your cake batter.
  7. Divide your cake batter evenly into your prepped cake pans.
  8. Bake both layers for 25 minutes or until a toothpick inserted in the center comes out clean. Let cakes completely cool before removing from cake pan (about 30-40 minutes).
  9. In a medium bowl place all your fristing ingredients, cream cheese, vanilla extract, and agave. With your hand mixer beat on medium/high till frosting forms (about 3 minutes).
  10. Use a blunt knife to spatula to spread the frosting
  11. Garnish your cake with walnuts. Enjoy!!
  12. Store in the fridge for up to 1 week.

The Best Steak Marinade { Easy & Delicious}

This Steak Marinade is full of flavor and so easy to make! You likely have all the ingredients on hand. 

The Best Steak Marinade

I’ve tried a lot of different steak marinades! Some good some bad, nothing compares to this steak marinade I’m about to give you! We use it over and over! The only time we change it up is when we make Carne asada. This marinade gives the steak so much flavor you are going to love it.

The Best Steak Marinade

What Is The Best Cut of Steak For this Marinade

I find rib eye, new york strip, top sirloin, skirt, and flank steak work best. 

Cooking Steak

This comes down to personal preference, I like mine medium-well but more on the well-done side. You want to take the steak temperature in the thickest part of the meat, make sure to insert your thermometer horizontally. Never cut into the steak you will lose all the juices that keep the meat moist and tender. Here is a temperature guide.

  • Rare: 125 – 130 degrees
  • Medium rare: 130 – 135 degrees
  • Medium: 135 – 145 degrees
  • Medium well: 145 – 150 degrees
  • Well: 150 – 160 degrees (my preference)

Need the perfect side to go with your steak also try, Perfect Mashed Potatoes, Healthier Hawaiian Macaroni SaladBeet, and Goat Cheese Salad + Golden Balsamic DressingEasy Greek Pasta Salad.

Yield: 2 lbs Steak

The Best Steak Marinade

The Best Steak Marinade

This Steak Marinade is full of flavor and so easy to make! You likely have all the ingredients on hand. 

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce or can sub tamari
  • 1 tsp Worcestershire sauce
  • 6 cloves garlic, minced
  • 1 tsp garlic powder
  • 4 tsp dried parsley
  • 1/2 tsp ground black pepper
  • 4 (8 oz) steaks

Instructions

1. In a mixing bowl whisk together balsamic vinegar, soy sauce, Worcestershire sauce, minced garlic, garlic powder, dried parsley, and black pepper.

2. Grab a zip lock bag and place steaks in the bag. Pour marinade over the steak and try to press out extra air before sealing the bag. Transfer to the refrigerator and let steaks marinate for 1 to 8 hours.

3. Preheat your grill or cast iron to medium-high heat, cook till the desired doneness. Let steaks rest a minimum of five minutes before cutting into them. Enjoy

Chia Pudding and Oats Breakfast Bowl

Hearty and healthy, Chia Pudding and Oats Breakfast Bowl will keep you full till lunch! Made with delicious wholesome ingredients and the perfect meal to nourish your body! 

I can not think of a more Instagram friendly meal then a breakfast bowl, ha! Now that we are all home during this world pandemic I find it more crucial than ever to really focus on nourishing our bodies. For us, that means plenty of fruits, veggies, and sunshine! Chia Pudding and Oats Breakfast Bowl ensure we all start our day with good nutrition!

This morning after my quick run, I whipped up Chia Pudding and Oats Breakfast Bowl for the fam! We all like different toppings but the base of the bowl never changes. Topping we love is fruits, toasted coconut, nut butter, and chocolate!

We are trying to get fruit every morning before the kids try to snack on everything else every ten minutes, haha! Do your little kids love to snack, or is it just mine?

Love healthy and nourishing breakfasts, also try Granola Tarts!

Yield: 1 bowl

Chia Pudding and Oats Breakfast Bowl

Chia Pudding and Oats Breakfast Bowl

Hearty and healthy, Chia Pudding and Oats Breakfast Bowl will keep you full till lunch! Made with delicious wholesome ingredients and the perfect meal to nourish your body! 

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

Chia Pudding

  • 1 cup almond milk
  • 1/2 tsp vanilla extract
  • 1 tsp agave
  • 1/4 cup chia seeds

Quick Oats

  • 1/2 cup quick oats
  • 2/3 cup almond milk or can sub water
  • 1 tsp agave or can sub maple syrup

Toppings Options

  • Fruit
  • Toasted coconut
  • Nut butter 
  • Dark chocolate 

Instructions

  1. Start by mixing together all your chia pudding ingredients, then set aside. This will take 7-10 minutes to set into a pudding.
  2. Prepare your quick oats. Add quick oats to boiling almond milk, stir and remove from heat.
  3. Prepare your toppings.
  4. Add oats to your bowl on one side. When chia pudding is ready, pour that in on the other side. Top with fruit and whatever your heart desires! ENJOY!

Asain Garlic Noodles

Asain Garlic noodles come together quickly and easily with pantry staples you most likely have on hand! This dish is a no-fuss meal that is full of flavor and will please everyone. 

When it comes to Asain cuisine there is nothing I love more than noodle dishes! There is no doubt I will eat every last noodle on my plate. What’s even better is when you can make a quick noodle dish at home.

Garlic noodles don’t call for any special kind of noodle, we used rice stir fry noodles but any noodle will do, spaghetti, fettuccini, angel hair, etc. So just use what you have on hand! 

Kyson, my son says this is my best dish, haha! I’m pretty sure he was trying to get on my good side, lol! Those 7-year-old boys are smart! Needless to say, I loaded this up with tons of garlic, hubby just has to deal with it, haha. After all with all the germs going around and this virus (Covid-19) that is sweeping the globe it’s best we load up on lots of immune-boosting foods like garlic! Please be safe and kind out there!

I kept this simple but you can always add in a protein of choice and vegetables. Personally I love adding stir-fried veggies in this dish but my kids wanted it plain, so they won. However, I loaded it with garlicky goodness! Serve with Chili flakes or Sriracha, so good!

Love quick and easy meals, also try  Easy Take-Out Style Chicken, Air Fryer Veggie & Tofu Egg Rolls {Easy Egg Roll Recipe} and Egg Roll in a Bowl.

Yield: 3-4

Asain Garlic Noodles

Asain Garlic Noodles

Garlic Noodles are simply irresistible! Made with ingredients you most likely have on hand this recipe will be ready in less than 30 minutes!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 14 oz stir fry rice noodles
  • 12 garlic cloves, finely diced
  • 2 tbsp sesame oil
  • 2 1/2 tbsp oyster sauce
  • 2 1/2 tbsp tamari
  • 1 tbsp agave
  • 2 green onion sprigs, diced
  • sriracha for serving

Instructions

  1. In a large pot of boiling water cook pasta according to package, drain well.
  2. Heat avocado oil over medium-low heat and add the garlic. Cook for 2-3 minutes till fragrant.
  3. Add the rice noodles, sesame oil, tamari, oyster sauce, and agave mix together till combined.
  4. Mix in the green onion till combined, cook for 1 more minute.
  5. Optional, garnish with sesame seeds, sriracha or chili flakes. Enjoy!

Easy Take-Out Style Chicken

This Easy Take-Out Style Chicken is a restaurant favorite and even better when you make it at home! Crispy slices of chicken breast stir-fried to perfection then tossed in a savory and slightly sweet and sticky sauce that is refined sugar-free. 

Have you ever just been in the mood for some delicious Chinese take-out? I can’t really say I eat it often but when the craving hits it is always delicious splurge! Last night Kyson, my son was asking for Panda Express… if you are not familiar with it, its just fast food place for American-Chinese food. Heres the thing, it’s delicious but it makes me feel so gross afterward.  I wasn’t in the mood to feel icky so I made my own style take-out for the fam!

After rummaging through the fridge I was able to pull out all the ingredients for this Easy Take-Out Style Chicken! The kids loved it, and so that’s a huge mom win!

How Do You Make Easy Take-Out Style Chicken

You will start this recipe by thinly slicing your chicken breast. The chicken slices will then be coated in corn starch. I recommend using non-GMO corn starch. The chicken is then stir-fried till golden and crispy. 

What Is The Sauce Made Out Of?

The crispy chicken is then tossed in a savory and sweet Asian sauce. The sauce is made out of tamari, coconut aminos, coconut sugar, ginger, garlic, and sesame oil. Once the chicken is tossed in the sauce the fresh green onions are added and give this dish so much flavor.

Recipe Tips 

Because I was low on groceries, I kept this dish super simple. You could add in any veggies you like to this Easy Take-Out Style Chicken. Some great additions are:

  • bell pepper
  • zucchini
  • mushrooms
  • carrots 
  • broccoli

I serve this dish over white rice for the family. For myself, I have a small amount of rice mixed with cauliflower rice or zucchini noodles. 

If your not a big fan of chicken breast you can use chicken thighs, shrimp, or beef. Regardless of what you use this recipe is delicious!

Love easy and healthy Asian inspired dishes, also try Teriyaki Chicken and Rice Bowls.

Yield: 5

Easy Take-Out Style Chicken

Easy Take-Out Style Chicken

This Easy Take-Out Style Chicken is a restaurant favorite and even better when you make it at home! Crispy slices of chicken breast stir-fried to perfection then tossed in a savory and slightly sweet and sticky sauce that is refined sugar-free. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2.5 lbs chicken breast, boneless and skinless, thinly sliced
  • 1/3 cup corn starch
  • 2 tbsp avocado oil
  • 1 tbsp ginger, finely chopped, skin removed
  • 5 garlic cloves, minced
  • 1 tbsp sesame oil
  • 1/4 cup tamari
  • 1/4 cup coconut aminos
  • 1/4 cup coconut sugar
  • salt and pepper to taste
  • 3 green onion sprigs, diced

Instructions

  1. Place the thinly sliced chicken breast in a plastic bag with the corn starch. Seal the bag and give it a few shakes till chicken is coated.
  2. Add the avocado oil to a large skillet over medium-high heat. Add in chicken and cook for 3-4 minutes per side, till golden.
  3. Transfer chicken from the pan to a plate lined with a paper towel. It will absorb excess oil.
  4. Add ginger and garlic to the pan and cook for 1 minute. Add in tamari, coconut aminos, sesame oil, and coconut sugar. Whisk together and bring sauce to a simmer.
  5. Add chicken and green onions to the pan and toss till chicken is coated.
  6. Taste, season with salt and pepper. Enjoy!