- 1 lb. boneless skinless chicken
- salt and pepper
- 2 tbsp. olive oil
- 1/2 cup coconut aminos
- 1 tbsp. sesame seed oil
- 2 tbsp. unsweetened BBQ
- 1 tsp. grated ginger
- 2 garlic cloves, pressed through a garlic press or finely minced
- 1 tsp. crushed red pepper flakes
- scallions, cilantro or chives for garnish
To begin, preheat the oven to broil.
Pat the chicken thighs dry and season them with a few pinches of salt and pepper on both sides.
Heat the avocado oil in a large oven-safe skillet. Add the chicken to the skillet and sear them for 3-5 minutes on both sides or until the internal temperature is 167˚F or higher. Remove the chicken from the pan and set aside.
Now, whisk the rest of the ingredients (except the garnish) together in a bowl and transfer the mixture to the same skillet you just cooked the chicken in.
Bring the mixture to a simmer and cook for about 3 minutes. Return the chicken to the pan and use a spoon to coat the chicken with the sauce.
Now, transfer the skillet to the oven and broil for 3-5 minutes until the chicken is brown and the sauce thickens a little more.
Serve with cauliflower rice.
photo and recipe: confessionsofacleanfoodie.com