Wasabi Crusted Chicken Tenders

The Pungent flavor can also be described as “hot”.  I prefer calling it pungent because not everything that falls into this flavor has heat in the traditional sense, but many things do.  Garlic, jalepeno peppers, ginger and cinnamon all share the pungent flavor, but so do parsley, cilantro, and peppermint.  I like to describe pungent as a “burst” of flavor.

The following recipe is very simple, and combines all of the flavors at once.  All you need is a nice salad or a dark green vegetable side.  Broccoli is my favorite!

• 1 cup of almond flour or *GWF Baking Mix (sweet, salty)
• 4 tsp wasabi powder (pungent)
• 4 skinless chicken breasts or 8 chicken tenders (sweet)
• 4 TBS peanut or coconut oil (sweet)
• 4 tsp soy sauce (salty)
• 4 tsp mirin (rice wine vinegar) or vinegar (sour)
• 3 TBS Sake (sweet, bitter)
• 3 green onions, thinly sliced (pungent, sweet)

1. Combine flour and wasabi powder in shallow dish.  Rinse chicken, then pat dry.  If using breasts, slice into three strips lengthwise to resemble tenders.  Dredge through wasabi flour.
2. Heat 2 TBS oil in large skillet over medium heat. Saute chicken until golden brown and cooked through, 3-5 minutes each side depending on thickness.  Transfer to a platter, and repeat with remaining oil and chicken.
3. Once chicken is finished, add soy sauce, vinegar, and Sake to the pan and bring to a boil, scraping any browned bits from pan.  Drizzle over the chicken and sprinkle with green onions.  Serve with a side of dark green vegetables.  Enjoy!

*GWF Baking Mix is a grain-free, high protein mix that can be purchased exclusively at the Heavenly Bodies Clinic and website.  It is extremely versatile, and can be used to make sweet and savory baked goods like pancakes, waffles, muffins, breads, and crackers.