Asian Style Sticky Chicken

Asian Style Sticky Chicken

This Sticky Chicken recipe is based on Chinese stir-frying traditions, it’s such a flavorful dish that comes together quickly thanks to a few pantry ingredients.

An Asian dish that is a deliciously yummy homemade alternative to your local Asian restaurant take out.

Give this Asian Style Sticky Chicken a try and you’ll find a new meal to add to your list of favorites.

Asian Style Sticky Chicken

Asian Style Sticky Chicken

2 tablespoons water

1 teaspoon cornstarch

¼ cup ketchup

3 tablespoons raw honey

3 tablespoons soy sauce

1 tablespoon chili garlic sauce or your favorite hot sauce (optional)

4 garlic cloves, minced

2 tablespoons avocado oil (or other neutral oil, for high heat cooking), plus more as needed

1½ lb. chicken thighs, boneless, skinless, cut into bite-sized pieces


Need help deboning your chicken thighs? Check this out – How To Successfully De-Bone Chicken Thighs


Himalayan salt, black pepper to taste

Place the water and cornstarch in a small bowl and stir well to combine. Stir in the ketchup, honey, soy sauce, chili garlic sauce (if using), and garlic. Reserve the sauce.

Place the avocado oil in a large nonstick skillet over high heat. Add half of the chicken to the pan and season generously with salt and pepper (about ½ teaspoon of each) and cook, stirring occasionally until browned all over, about 5 minutes.

Transfer the chicken to a plate and repeat the process, adding another tablespoon or so of oil to the pan if necessary, with the rest of the chicken.

Return the first batch of chicken to the skillet along with the reserved sauce. Bring the mixture to a boil, then turn the heat to low and simmer, stirring occasionally, until the sauce is thick and coats the chicken, about 5 minutes.

Asian Style Sticky Chicken

Serve chicken over brown ginger rice and a side of steamed broccoli. Sprinkle with black sesame seeds and enjoy.

Give this Asian Style Broccoli & Pork Fried Rice a try. Another great dish to add to your list of favorites.


More Deliciously Yummy Recipes

Sweet Chicken Sausage Kale & Spaghetti Squash

Sweet Chicken Sausage Kale & Spaghetti Squash

If you haven’t tried making spaghetti squash before now, here’s a good place to start.

This is a versatile recipe as any sweet chicken sausage will do.

What is sweet chicken sausage?

It is ground chicken mix with different flavors of fruit and sometimes chilies could be added.

Fruits can include, apple, mango, peach, and cherry among others.

You can find in season fruits stuffed with chicken sausage at your local meat market.

This recipe used a Mango-Orange Chicken Sausage.

Why is the squash in this recipe called spaghetti squash?

Silver fork scrapping spaghetti squash from shell

It has this name because the meat of the squash looks just like spaghetti after it is roasted.

And the best part this Sweet Chicken Sausage Kale & Spaghetti Squash – it’s SO filling. No need to make anything on the side. Well, maybe this Toasted Sourdough Garlic Cheese Bread.

Sweet Chicken Sausage Kale & Spaghetti Squash

1 medium spaghetti squash or 2 small spaghetti squash

1 1/2 lbs. Italian chicken sausage, casings removed

1 yellow onion, diced

4 cloves garlic, minced

1 bunch kale

3 tbsp extra virgin olive oil, plus more for drizzling

Salt and pepper

1/2 teaspoon cayenne pepper flakes

1/2-3/4 cup shredded Parmesan cheese

2 tbsp pecans chopped

2 tbsp fresh parsley, chopped

Preheat the oven to 400 degrees F.

Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard.

Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper and cayenne pepper flakes (the flakes are optional).

Seasoned spaghetti squash on baking pan

Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.

Baked Spaghetti squash cooling on rack

Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes.

Sautéing onions & garlic in large skillet

Next add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through.

Next add the kale and stir. Cook until kale has wilted. Remove from heat and stir pepper strips. Set aside.

Sweet Chicken Sausage Kale & Spaghetti Squash

Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands.

Transfer the strands into the skillet with the sausage and toss to combine.

Sweet Chicken Sausage Kale & Spaghetti Squash

Top with shredded Parmesan cheese and place under broiler on high. Leave until cheese has melted and it a little toasted.

Remove from under broiler and top chicken squash mixture with chopped pecans and parsley.

Green plate with Sweet Chicken Sausage Kale & Spaghetti Squash and a silver fork

Plate and serve.

You know you like spaghetti squash – so you’ll love making this Bacon & Cheddar Cheese Spaghetti Squash Bake.


More Deliciously Yummy Recipes

Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

This crunchy Thai salad is loaded with a combination of cruciferous vegetables. These deliciously yummy vegetables include Brussels sprouts, radicchio, green cabbage and kale.

The crunchy salad is mixed with sunflower seeds, toasted quinoa and a Thai Mango Chili Vinaigrette.

It pairs perfectly with honey ginger soy chicken thighs.

For The Salad

1/2 small green cabbage, shredded

1/2 small radicchio, shredded

1 cup packed chopped kale, no stems

2/4 cup shredded Brussels sprouts

2 green onions, chop white part and add to salad – cut up green part for garnishing

1/4 cup sunflower seeds

1/8 cup toasted quinoa

Add prepared vegetable greens to a salad bowl. Start with one cup of vinaigrette and mix into salad.

Add more vinaigrette 1/4 cup at a time (mixing in after each addition) until you have the consistency of dressing to salad that you desire.

Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

For The Dressing

1 large ripe mango peeled, pitted and roughly chopped (can also chop 1 1/4 cup of frozen mango)

¼ cup lime juice, 2 medium size limes

¼ cup orange juice

2 tablespoons raw honey

½ teaspoon cumin

1 clove garlic

½ teaspoon salt

⅓ cup extra virgin olive oil

1 tablespoon finely chopped, Thai chili pepper, can also use jalapeño or serrano

2 tablespoons finely chopped cilantro

¼ teaspoon freshly ground black pepper

Combine mango, lime juice, orange juice, honey, cumin, garlic and salt in a blender container. Puree on medium speed until smooth. Transfer to a medium size jar.

Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk.

Add finely chopped chili pepper, cilantro and black pepper. Taste and add a bit more salt, if needed.

Store in refrigerator for up to 1 week. Shake well before using.

For The Meat

1 pound chicken thighs, boneless, skinless

1/4 cup soy sauce

3 tablespoons honey

2 to 3 cloves garlic minced

2 teaspoons fresh ginger, minced

Combined soy sauce, honey, garlic and ginger in a zip lock bag. Add chicken thighs to bag. Zip lock the bag and shake well until meat is coated. Marinate no longer than 30 minutes.

Next, warm a skillet over medium high heat. Add one tablespoon of toasted sesame seed oil. When heated add chicken thighs and cook 4-5 minutes each side or until juices from meat run clear (no red in juice).

Remove from heat and let meat rest for 5 minutes.

A plate of Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

Next, slice each thigh to top plated salad. Top chicken with 1-2 teaspoons teriyaki sauce, sesame seeds and green onions.

A bowl of Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

Or chop the thigh meat and top it with seeds and onions over salad served in a bowl.


Search Instant Pot recipes here. Type “Instant Pot” into search box and click search.

Don’t have an Instant Pot and thinking of purchasing one. If you buy one, it will be great kitchen appliance investment.

But before you do, read more here About The Instant Pot.


More Deliciously Yummy Recipes

Roasted Chicken Sausage With Sweet Peppers & Onions

Roasted Chicken Sausage With Sweet Peppers & Onions

This roasted sheet pan dish is easy to make, and it’s versatile enough for family dinners, buffets or tailgating.

Italian chicken sausage stuffed with peppers and Asiago cheese. Not to forget the strips of roasted sweet peppers and sweet onions.

Roasted Chicken Sausage With Sweet Peppers & Onions

It’s all mixed together and roasted with olive oil, minced garlic and savory Italian herbs.

Roasted Chicken Sausage With Sweet Peppers & Onions

1 – 11 ounce package Italian chicken sausage, pre-cooked (Alfresco Brand) with peppers and Asiago cheese, each link cut 7-8 circular slices ^ see Cooks Note below

1 white medium onion, peeled, layers separated and cut into slices *see Cooks Note below

2 bell peppers, any color, seeds removed and cut into slices

3 cloves garlic, minced

2-3 tablespoons olive oil

2 teaspoons Italian or Savory seasoning

Himalayan salt and black pepper to taste


Cooks Notes

^ This chicken sausage recipe calls for pre-cooked sausage. If you opt for raw chicken sausage you will need to increase the cooking time by at least 10 minutes.

* Cutting an onion widthwise, or against the grain, will give it a sharper taste.

White Onions Cut Lengthwise – With The Grain

Cutting an onion lengthwise, or with the grain, will give it a milder flavor.


Pre-heat oven to 450

Line a roasting pan with parchment paper.

Placed prepared vegetables and meat evenly over paper.

Next add the minced garlic and Italian herbs.

Drizzle olive oil over sassy green and vegetables. Mix to coat mixture.

Place pan in preheated oven and roast for 20-30 minutes or until sausage is warmed through and vegetables are tender roasted with some crunch. Turn mixture half way through roasting (about 10 minutes in).

Remove from heat and spoon mixture into a serving bowl. Add salt and pepper to taste and mix in.

A Deliciously Yummy Savory Plate Of Roasted Chicken Sausage With Sweet Peppers & Onions

Plate and serve with your favorite side dish. Or can we suggest this Toasted Sourdough Garlic Cheese Bread.


More Deliciously Yummy Recipes

Roasted Butternut Squash & Sausage with Gluten-Free Penne Pasta

Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta - close up

Butternut squash, also known as butternut pumpkin or gramma, has a sweet, nutty taste similar to that of a pumpkin.

When ripe, it turns increasingly deep orange, and becomes sweeter and richer.

Roasted butternut squash has a creamy sweet buttery taste.

It is a good source of fiber, vitamins A & C and including magnesium and potassium.

Sage is a pungent herb. It has been added to the recipe as it gives a feeling of warmth to the dish. It has an earthy taste, combining the scents and flavors of citrus and pine.

Fresh sage is more vibrant and less bitter than when it is dried.

Roasted Butternut Squash & Sausage with Gluten-Free Penne Pasta

4 tbsp. olive oil

1 package chicken sausage

3 cups gluten-free, Penne pasta

2 cups cubed, butternut squash

1 tbsp. dark brown sugar

½ cup pecan pieces

1 stick, salted butter

8 sage leaves, small

½ tsp. Himalayan Salt

½ tsp. black pepper

Slide a small baking sheet into your oven and preheat it to 400 degrees.

Cook gluten-free pasta according to package instructions.

preparing butternut sqaush for Roasted Butternut Squash and Sausage with Gluten Free Penne PastaPeel and cube up two cups of butternut squash.

In a medium bowl, toss the squash with olive oil, salt, pepper and dark brown sugar.

Remove heated aluminum lined baking sheet from oven, add the squash and spread out over aluminum sheet.

Return to oven and roast for 20-25 minutes, stirring vegetables once 1/2 through.

Remove once the squash is tender.

searing chicken sausage for Roasted Butternut Squash and Sausage with Gluten Free Penne PastaIn a large medium heated skillet, add olive oil and sear the chicken sausages on all sides.

Remove, slice and add back to the pan to cook the centers.

In a large mixing bowl, combine sausage, pasta and butternut squash, and set aside.

A 39 second video to show You how to prepare the “Brown Butter Sage Sauce”

Heat a 10 inch skillet on medium heat.

Place the stick of cold butter into the hot pan, lift and swirl the butter.

Add in the sage leaves and keep swirling until the butter has completely melted, should be a deep brown color, but not to the point of burning.

adding pecan pieces to Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta

After you have poured the brown butter sage sauce over the pasta, toss to mix well.

Sprinkle pecan pieces over top and mix in.

Roasted Butternut Squash and Sausage with Gluten Free Penne Pasta - close upPlate and serve.

Another Gluten-free Recipe: Gluten Free Rigate with Roasted Butternut Squash and Smoked Bacon

More Recipes with Butternut Squash

Roasted Butternut Squash with Apples Cranberries and Candied Walnuts

Coconut and Butternut Squash Soup

What Others are Saying About Butternut Squash and Glut-Free Products:

Instant Pot Brown Sugar Garlic Chicken

Instant Pot Brown Sugar Garlic Chicken

This Instant Pot Brown Sugar Garlic Chicken thigh meal could be your new favorite chicken dish.

Not only is it deliciously yummy, but perfectly cooked and smothered in a sauce thats sweet and spicy.

The sweetness is for the brown sugar, and the small amount of heat or spiciness is for the Honey Gochujang Sauce (Asian sauce).

Korean Honey Gochujang Sauce
Sweet & Spicy

Honey gochujang sauce is savory, sweet & spicy all in the same bite. The sauce is great for dipping, cooking and marinading.

This is a versatile recipe, as it is boneless and skinless chicken thighs, you can shred the meat to make tacos or even a pulled pork sandwich, but with shredded chicken.


Try These Recipes Replacing The Protein With Brown Sugar Garlic Chicken


Instant Pot Brown Sugar Garlic Chicken

3 pounds chicken thighs, boneless and skinless

½ cup brown sugar

8 cloves garlic minced

2 tablespoon honey gochujang sauce

¼ cup soy sauce

¼ cup chicken broth

½ teaspoon pepper

On the Instant Pot turn on sauté mode. Add to the Instant Pot insert brown sugar, garlic, gochujang sauce, chicken broth, soy sauce and black pepper. Bring to a boil just until sugar is melted, while whisking.

Turn sauté mode off. Place chicken thighs in to insert coating meat with sauce. Place lid on Instant Pot and lock. Make sure pressure release is closed.

Turn to manual pressure cooking and set on high for 8 minutes. Allow pressure to release naturally for 5 minutes. Open release valve to let out any remaining pressure.

Remove chicken thighs from Instant Pot and set aside.

Turn the Instant Pot to sauté mode. Bring sauce to a boil.

Mix together 1-2 teaspoons of cornstarch and cold water. Next pour into boiling sauce and stir together until thickened.

Turn off sauté mode and place chicken back the the sauce and coat.

Instant Pot Brown Sugar Garlic Chicken

Plate and serve with rice or a vegetable. Garnish with chopped cilantro.

We guarantee the entire family will eat a full serving and will ask for seconds without any complaints. And that should tell you there’s something special going on.

Get more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.


More Deliciously Yummy Recipes

Instant Pot Chicken Cacciatore

Chicken Cacciatore made in an Instant Pot produces tender, juicy, fall-apart chicken. This recipe is easy, simple and rustic Italian comfort food at its best.

With the Instant Pot, you get a plate of Chicken Cacciatore in just about 40 minutes compared to a bake cacciatore in under 1.5 hours.

Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.

There are many versions of how cacciatore is prepared in Italy.

In southern Italy, cacciatore is typically made with red wine, while in northern Italy, they use white wines.

In the north chicken is the main source of protein for the recipe, whereas in southern Italy, salami replaces chicken as the primary source of protein.


Read More Here About The Delightful Differences between Northern and Southern Italian Cuisine


Cacciatore is one of the most universal, classic, yet customizable dishes. Italy even has a national food day for the recipe, Oct.15th.

Instant Pot Chicken Cacciatore

1 tablespoon olive oil 

1/2 medium onion chopped

6 boneless, skinless chicken thighs

1 (28 fluid ounce) can fire roasted crushed tomatoes with juices

2 tablespoons tomato paste

1 red bell pepper chopped

1 large carrot sliced

6 cloves garlic minced

Leaves from 4 sprigs fresh thyme

1/2 teaspoon dried oregano

1/4 cup pitted Kalamata olives

Salt & pepper to taste

1 tablespoon fresh basil sliced thin

1 tablespoon fresh parsley chopped

Add the olive oil and onion to your Instant Pot. Sauté for 3 minutes.

Add the chicken to the Instant Pot and cook for 2 minutes/side.

Add the crushed tomatoes, tomato paste, red pepper, carrot, garlic, thyme, and oregano. Close the lid and set the valve on “sealing”.

Cook on high pressure for 10 minutes (it’ll take 10-15 minutes for it to get up to pressure). 

Once the countdown has finished, let the pressure release naturally for 15 minutes. You can then manually release the rest of the pressure.

Season with salt & pepper and stir in the olives, basil, and parsley.


Deliciously Yummy Italian Side Dishes


Get more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.


More Deliciously Yummy Recipes

Instant Pot Garlic Lemon Chicken Thighs

Instant Pot Italian Garlic Lemon Chicken Thighs

Chicken thighs are one of the most flavorful part of a cooked chicken. So flavorful, that when cooked in the Instant Pot they come out tender, juicy, and so deliciously yummy.

We love Sweet & Spicy Bacon Wrapped Chicken Thighs, but these lemon garlic chicken thighs get thumbs up as well. And the recipe is one of our new favorites.

This recipe is all about the lemon garlic sauce: made with chicken stock, garlic and lemon. Top that when plated with cilantro, you have yourself a deliciously yummy plate of chicken thighs.


You’ll Be Glad You Learned How To Successfully De-Bone Chicken Thighs – with recipes


Instant Pot Garlic Lemon Chicken Thighs

Instant Pot Garlic Lemon Chicken Thighs

2 1/2 lb. bone-in, skin on chicken thighs (about 4 to 6 thighs, depending on the size)

1 tsp. salt, plus more to taste

1/2 tsp. ground black pepper, plus more to taste

1/2 tsp. paprika

1/2 tsp. Italian seasoning

1 1/2 tbsp. olive oil

3 cloves garlic, peeled and smashed

3 lemon slices

1 cup chicken stock

1 tbsp. cornstarch

Chopped fresh cilantro, for serving.

Trim any excess skin that stretches beyond the top of the chicken thighs.

In a small bowl, combine the salt, pepper, paprika and Italian seasoning. Sprinkle all over both sides of the chicken thighs.

Set your Instant Pot to the sauté setting and let the insert heat until very hot (it takes 2 to 3 minutes to heat up). Add the olive oil to the base of the pot, then 1/2 of the chicken thighs, skin-side down. Cook until golden brown, 5 to 7 minutes.

Remove the thighs to a plate. Repeat with the remaining chicken thighs, then transfer to a plate. Turn off the Instant Pot.

Add the garlic, lemon slices, and chicken stock to the pot. Scrape any browned bits from the bottom of the pot with a wooden spoon. Nestle the chicken thighs skin-side up in the pot (you may have to shingle them slightly).

Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select high pressure and set the timer for 15 minutes.

When timer is up, let the pressure release naturally for 20 minutes, then manually release any remaining pressure. Remove the lid and transfer the thighs to a plate. Cover loosely with foil to keep warm.

Discard the lemon slices and garlic and return the Instant pot to the sauté setting. In a small bowl, whisk together 2 tablespoons of water and the cornstarch. Add this to the pot and cook, whisking occasionally, until the mixture comes to a boil. Let simmer, whisking frequently, for 1 minute, until thickened. Turn off the Instant Pot. Season with more salt and pepper to taste.

Instant Pot Garlic Lemon Chicken Thighs

Serve the chicken with a drizzle of the sauce, topped with chopped fresh cilantro.


Get more Instant Pot recipes in the Search box below by typing “Instant Pot” into box and click Search.


More Deliciously Yummy Recipes

Rotisserie Chicken Breast Topped With a Browned Butter Lemon Caper Sauce

When it comes to fast and delicious weeknight meals, it doesn’t get much easier than this.

Just 4 ingredients brought together in under 30 minutes and you have yourself a plate of Rotisserie Chicken Breast Topped With A Browned Butter Lemon Caper Sauce.

It is said that using a rotisserie chicken helps circumvent more complicated steps in a recipe. In other words, making a recipe using rotisserie chicken, is a recipe short-cut.

Ron Popeil and Boston Market made rotisserie chicken famous in America but sources say it was introduced in Mexico in 1946.

And another source says it was invented in Peru by a Swiss origin Peruvian farmer in 1950.

Rotisserie Chicken Breast Topped With A Browned Butter Lemon Caper Sauce

4 tablespoons butter, room temperature 

1 large lemon, sliced

Rotisserie chicken breast

3 tablespoons capers with 1 tablespoon of liquid from the jar of capers

Melt the butter in a medium-sized frying pan over medium heat. After butter has melted add the lemon slices and cook until they become very soft, about 5 or 6 minutes. The flavor of the lemon slices will be infused into the butter.

After 5 or 6 minutes have passed, remove the lemon slices from the pan with a pair of tongs, squeezing to get as much juice out of them as possible before discarding.

Add capers and liquid to the pan and reduce heat slightly to a simmer. Continue cooking until the butter turns a nice shade of brown. Remove from heat.

After removing the lemon slices add the capers and liquid to the pan and reduce heat slightly to a simmer. Continue cooking until the butter turns a nice shade of brown (be careful not to burn the butter). Remove from heat.

Plate by arranging rotisserie chicken breasts onto two separate plates and top with the warm lemon caper sauce.

Try this deliciously yummy rotisserie chicken recipe – Rotisserie Chicken Baguette Sandwich With Basil.

More Brown Butter Recipes


More Deliciously Yummy Recipes

Pan-Fried Herb Citrus Almond Crusted Chicken Breast

Pan-Fried Herb Citrus Almond Crusted Chicken Breast

These succulent chicken breasts are first marinated in a mix of soy, citrus, honey and ginger than coated with herbs, citrus and crushed almonds and seared to a golden brown crust in a cast iron skillet.

The chicken fillets are crispy on the outside and juicy on the inside. And there brimful with flavor all around.


Read More Here About Cast Iron Skillets


Chicken breast can be unforgiving when it comes to cooking them. Either broiled, grilled, pan fried or roasted, chicken breasts can dry out if not prepared right ahead of cooking them.

Unlike chicken thighs, breasts don’t have a lot of fat, so they tend to dry out as they cook.

But marinating chicken breasts can help to keep them moist and juicy.


Read more here about What are the Benefits of Marinating Meat and how to Enhance Your Chicken Breasts With These Simple Maneuvers.


Pan-Fried Herb Citrus Almond Crusted Chicken Breast

3 chicken breasts, skinless, boneless, cut into fillets

The Marinade 

1/3 cup soy sauce

3 tablespoons raw honey

Juice, half an orange

1 teaspoon orange zest, finely chopped

1 teaspoon ginger powder 

Salt and black pepper to taste

The Crust

1/4 cup sliced almonds, finely chopped

1 tablespoon orange zest, finely chopped

1 teaspoon fresh Basil, finely chopped

1/2 teaspoon fresh Rosemary, finely chopped

1/4 teaspoon fresh oregano, finely chopped

1/2 teaspoon Himalayan salt

1/4 teaspoon black pepper

3 eggs

For the crust, add the first 7 prepared ingredients to a small bowl and mix together. Set aside.

Fillet the chicken breasts. You should have 3 chicken tenders, and about 9 slices of filleted chicken breasts.

For the marinade, add all ingredients to a small bowl and mix well. Add liquid to a large plastic zip lock bag. Add chick fillets, seal bag and shake. Allow liquid to coat Chicken. Set aside in the refrigerator for a least one hour.

After Chicken has marinated, place crust mix onto a large dinner plate of pie pan. Spread mix out over surface of pie pan.

Crack eggs into a pie pan and scramble. Set aside.

Heat a large skillet over medium heat and add 2 tablespoons of coconut oil.

When oil has heated, one at a time remove one fillet from bag and dip into egg batter. Allow excess egg to drop off and coat both sides of fillet in almond mixture.

Next add fillet to pan and cook 3-4 minutes each side. Proceed with each fillet, remove from bag, dip in egg, coat with almond mixture and pan fry.

Plate and serve with a salad and vegetables.

Now try this Oven-Baked Pecan Crusted Salmon. There’s even a Pecan Crusted French Toast with a Maple-Bacon Syrup. Oh so sweet and deliciously yummy.


More Deliciously Yummy Recipes