Sticky Asian Chicken

  • 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

  1. To begin, preheat the oven to broil.
  2. Pat the chicken thighs dry and season them with a few pinches of salt and pepper on both sides.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with cauliflower rice.

photo and recipe:


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