Easy Chinese Chicken
Author: 
Serves: 4-5 servings
 
Ingredients
  • 1½ lbs organic boneless skinless chicken thighs, cut into roughly 2-inch cubes
  • ¼ cup tamari or coconut amino acids, if soy-free
  • ¼ cup water
  • 1-cup whole wheat flour, in a medium sized bowl (I used cassava flour)
  • 4 tablespoons coconut oil (I used avocado oil)
  • Sauce:
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon red pepper flakes (1/2 teaspoon if you prefer it mild)
  • 2 Tablespoons rice vinegar (I used unseasoned rice vinegar)
  • 2 Tablespoons honey (I think you could use maple syrup, too)
  • ¼ cup tamari or coconut amino acids, if soy-free
  • ½ cup water
Instructions
  1. In a container, marinate the chicken thighs with the tamari and water. Let it sit for at least 15 minutes but if you have the time, let it sit for a few hours for even more flavor.
  2. While the chicken is marinating put the garlic, ginger, and red pepper flakes in a small bowl and set aside. In a separate bowl whisk together the rice vinegar, honey, tamari, and water. Set aside.
  3. When the chicken is ready to cook, remove the chicken from the marinade and roll the pieces around in the flour until fully covered. Set the pieces on a separate plate.
  4. Heat the pan with the oil on medium heat. Place the chicken thighs in the skillet and cook until each side is golden brown. Set aside on a separate plate. Make sure to keep the brown bits in the pan for extra flavor for the sauce.
  5. In the same pan on medium heat, add the garlic, ginger, and red pepper and cook for 30 seconds. Then add the rest of the sauce and stir, scraping up the brown bits.
  6. Once the sauce begins to thicken, add the chicken back into the pan and coat each piece with the sauce. Serve with a side of veggies and rice.
Notes
*If you’re unsure if the chicken is done, check the internal temperature. It should be 165 degrees F.
Recipe by Pamela Salzman at https://pamelasalzman.com/easy-chinese-chicken/