Coconut Chicken Strips with Blackberry, Mango Sauce

Coconut Chicken Strips with Blackberry, Mango Sauce
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Coconut Chicken Strips with Blackberry, Mango Sauce

Servings: 4–6
Preparation Time: 30 minutes

Ingredients:

  • 1/2 cup milk of choice
  • 1/2 teaspoon lemon juice
  • 2 large chicken breasts, cut into strips
  • 1 cup coconut flakes
  • 1/4 cup flaxseed (optional)
  • 1/4 cup potato flour (or other flour)
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ginger
  • 1/2 teaspoon black pepper

Sauce:

  • 1/4 cup blackberries
  • 3/4 cup mango, diced
  • 1 small jalapeno, seeded and diced
  • 1 teaspoon organic fermented soy sauce
  • 1 teaspoon tapioca starch

Directions:

In a bowl, combine milk and lemon juice. Add chicken strips into milk mixture and let sit for a few minutes.

In a separate bowl, combine remaining ingredients 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 degrees 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 a boil, stirring constantly, and cook for about 10 minutes. Remove from heat and let sit for a few minutes before serving with chicken strips.

Courtney from Columbus, KS, just won $50 for this recipe and photo! Submit yours here!


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