1 lb boneless skinless chicken thighs – cut into 1-inch pieces
2 eggs lightly beaten
½ tsp salt
1 tsp pepper
1 cup of almond flour
2 tsp sliced green onion
1 tbsp sesame seeds toasted
2 tsp olive oil
2 tsp fresh minced garlic
½ tsp red pepper flakes
¾ cup chicken broth
2 tbsp Dea’s Hoisin sauce
2 tsp swerve granular or powder
¼ cup soy seasoning
½ tsp glucomannan powder (thickener)
Place eggs, salt and pepper in a bowl and beat lightly.
Place almond flour in a shallow dish.
Dredge chicken through egg and toss in almond flour, get a nice even coat on the chicken.
Place chicken on air fryer rack.
Air fry for 10 minutes at 400 degrees, work in batches depending on the size of your air fryer.
While the Chicken is air frying, make the sauce.
In a saucepan over medium heat add in oil, garlic, red pepper flakes, cook until garlic just starts to brown. Whisk in chicken broth, hoisin sauce, swerve, soy sauce and glucomannan.
Cook for a few minutes until the sauce thickens.
Add the chicken to the pan and coat the pieces in the sauce. Plate and garnish with sesame seeds and sliced green onions.
I chose to serve it over stir fried snow peas and bean sprouts.
Dea’s Hoisin Sauce
3 tbsp soy seasoning
2 tbsp real peanut butter
1 tbsp water
2 tsp rice or coconut vinegar
1 garlic clove, minced
2 tsp sesame seed oil
2 tsp garlic chili paste
1 tsp swerve granular or powder
Whisk all ingredients together until smooth , recipe easily doubles.