Asian Chicken Rainbow Carrot “Pasta”

Asian Chicken Rainbow Carrot “Pasta” (AIP/Paleo) proves that you don’t need gluten or dairy to have a flavorful pasta dish. Eat the rainbow!

You’ve heard it said that for our best health, we should eat the rainbow. Here’s a great opportunity! I love a colorful dish (colorful often = nutrient dense), and rainbow carrots are just so interesting! Of course, if you can’t find them, regular carrots will do. They’re just not as fun. 😁

Anyway, since this dish is straight out of my imagination, I guess it needs some explanation. Imagine for yourself tender chunks of chicken cooked in a concoction of coconut milk, lime juice, honey, fish sauce, ginger, turmeric and coconut aminos. Follow me? OK good. Now cook some carrot ribbons in the same pan for just a couple of minutes to soften them a bit. Now you’ve got it!

Hey, don’t freak out about the number of ingredients. Most of them are dried spices that you scoop out of the jar and plop in. Just throwin’ that out there if, like me, you see a recipe with more than 8 ingredients, and say to yourself, “Nah, I’ll pass.” I promise, it’s not that complicated.

Similar dishes

You’ll note that this dish is quite similar to my Easy Chicken Satay. Here are some other Asian-inspired AIP dishes:

• Easy Pork Stir-fry
• Teriyaki Portobello Cutlets
• Spicy Ginger Beef Soup
• Sweet & Sour Meatballs
• Bibimbap

But first…

Oh. Before I leave you, I have some extremely exciting news! I just wrote the FIRST EVER AIP baking cookbook!!!!! (Can you tell I’m excited?!) Here’s the cover:

Believe me when I say that my heart and soul are in this book. It drops January 3rd, but reserve your copy now to be sure you can get one! Click here to pre-order on Amazon.

But I digress…

As always, I am wishing you great love and deep healing!

Big 💗,

Wendi

Asian Chicken Rainbow Carrot “Pasta”

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: MainCuisine: AIP, Paleo, AsianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Asian Chicken Rainbow Carrot “Pasta” (AIP/Paleo) proves that you don’t need gluten or dairy to have a flavorful pasta dish. Eat the rainbow!

Ingredients

• 1 cup 1 full fat coconut milk

• 3 TBSP 3 lime juice

• 2 TBSP 2 tigernut flour

• 1 TBSP 1 honey

• 1 TBSP 1 fish sauce

• 1 TBSP 1 + 2 TBSP extra virgin olive oil

• 1/2 TBSP 1/2 coconut aminos

• 2 tsp 2 ground ginger

• 1 tsp 1 ground turmeric

• 1 tsp 1 garlic powder

• 1/2 tsp 1/2 sea salt

• 1 lb. 1 chicken tenderloins or breasts, cut into 1″ pieces

• 6 6 large rainbow carrots*

• 1 TBSP 1 chopped cilantro + more for garnish

• Lime wedges for garnish

Directions

• Whisk together coconut milk, lime juice, tigernut flour, honey, fish sauce, 1 tablespoon olive oil, coconut aminos, ginger, turmeric, garlic powder and sea salt in a medium bowl. Set aside.
• In a large skillet or chef’s pan, heat 2 tablespoons olive oil over medium high heat. When oil is hot, add chicken pieces in a single layer. Let sit for 2 minutes. Turn pieces over and let them cook another minute.
• Reduce heat to medium low. Stir in the sauce from Step 1. Cover and cook for 20 minutes. While chicken is cooking, make ribbons of carrots, using long strokes with a vegetable peeler.
• Uncover. Move chicken to the edges of the pan. Add the carrot ribbons to the sauce. Stir and cook for 2 minutes, or until carrots have reached desired doneness. Stir in 1 tablespoon cilantro. TASTE for salt and adjust if necessary. Serve in bowls garnished with cilantro and lime wedges.

Notes

• *Regular carrots may be substituted, but colorful ones are more fun and offer something different for your gut diversity. 🙂

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