canIgetanAMEN that it’s finally Friday?!

That being said, celebrate Friday and the weekend with this superrrrr simple, healthy, flavor-packed, Chinese-restaurant-mocking chicken recipe, TGIF Chicken.

“People who love to eat are the best people”

-Julia Child

Ingredients:

*double this because you’re going to use it twice; excluding the red pepper flakes

• 1 pound organic skinned + boneless chicken cutlets
• 2 tablespoons avocado or coconut oil
• 1 tablespoon apple cider vinegar (with the mother, like Bragg’s)
• 2 tablespoons white wine (optional)
• 1 teaspoon Flavor God Everything
• 1 teaspoon onion powder
• 1-2 tablespoon(s) pure maple syrup
• 1/2 teaspoon freshly ground ginger or ground ginger powder
• 1 tablespoon dijon mustard
• Black pepper to taste
• 1/4 teaspoon crushed red pepper flakes (or more depending how spicy you like it. Can also sub for 1/2 teaspoon Sriracha)
• Optional: Juice from 1/4-1/2 an orange or 1 tablespoon fresh, 100% orange juice with no added sugar or ingredients OR juice from 1/8 lemon, freshly squeezed
• Optional: 1 tablespoon soy-free liquid amines

Directions:

1. Heat large frying pan to high heat
2. (not included as part of the measurements in the ingredient list, so technically you need 6 tablespoons total for this recipe) Add 2 tablespoons of avocado oil and evenly coat pan
3. Add raw chicken cutlets to heated pan, and cook until chicken is 95% cooked – aka safe to eat inside and browned and getting crispy-ish 😉
4. Turn stovetop heat to low, and in a small mixing bowl, add all ingredients listed under ingredients section and whisk together. OR just add everything into the pan, straight onto the chicken.
5. Evenly coat chicken with everything until each cutlet is coated in sauce/seasonings
6. Use a fork and knife to pull chicken apart into smaller pieces.
7. Double the list of ingredient items and again, pour mixture (which you’ve now made twice) onto (now small) chicken pieces until coated evenly. Continue cooking until chicken is warm, slightly browned, crispy, and ready to serve!

Serving ideas –

This TGIF Chicken is AMAZE with my chowmein spaghetti squash, fried “rice” {both lost in the abyss of my hi-I-have-a-toddler-and-don’t-actually-blog-all-my-yaer-old-recipes notepad, so they’re my 2016 goal to finally blog for you…sorryyyyyy}, or on top of a kale + cabbage salad with brown rice.

P.S.  –  Please excuse any grammatical errors, typos, or run ons….blogging this with a two year old sea urchin on my leg who keeps wanting to steal my “captain’s chair” and take over computer duties….once again, TGIIIIIFFFF. Not that that means anything as a single mama, but YOU KNOW WHAT I MEAN 😉