Sticky Garlic Healthier Asian Chicken
Who needs take-out when you can make this healthier, quick, and cheaper version at home?! Everything about this recipe is delicious and will satisfy your cravings for savory and salty food. It does not compromise on flavor and is made with clean eating ingredients. My family loves it, particularly my sister, and is an easy and delicious staple to keep in your dinner rotation.
Serve with a mix of vegetables and cooked and cooled rice for resistant starch!
Ingredients and Benefits:
Pasture-raised chicken: Contains 50% more vitamin A, three times the amount of omega-3s, and letting animals graze and roam is great for the environment! I purchase 100% pasture-raised meat online from US Wellness or Grassroots Co Op (Use code “LIVNATURALLY” for 15% off)
Onion: Rich in flavonoids, especially quercetin that works to improve blood pressure, metabolism, and heart health
Coconut aminos: Contains 17 amino acids, probiotics, and antioxidants. It tastes similar to soy sauce, but has a little more sweetness
Soy sauce: Contains antioxidants, particularly dark soy sauce to prevent cell damage
Sesame oil: Contains vitamins, antioxidants, and provides the nutty signature Asian flavor
Garlic: Has antibiotic and anti-inflammatory properties. Tip: let garlic sit out for 10-15 minutes after mincing so the enzyme allicin is activated and the benefits are retained!
Ginger: Great for gut health, anti-inflammatory, and may have neuroprotective benefits
Tapioca starch: Lower in FODMAPS and used to thicken
*I like to use my ceramic Caraway pan to cook because it is free of toxic chemicals, naturally slick, durable, and ensures a healthier cooking experience. If you do not have a Caraway pan, then add oil to your pan before sautéing the onion.
This clean eating sticky Asian chicken is a holy grail recipe! It is packed with flavor for a DELICIOUS and quick dinner.
- 1 lb pasture-raised chicken breast, cubed
- 1 onion, diced
- 1/4 cup coconut aminos
- 3 tbsp soy sauce
- 4 garlic cloves, minced
- 1 inch ginger, minced or grated
- 1 tbsp sesame oil
- 1 tbsp rice wine or apple cider vinegar
- 1 tbsp tapioca starch, mixed with tbsp water
- Whisk together sauce ingredients
- In a pan over medium heat, add oil if needed and let pan get hot. Then add onion and sauté onion for 2 minutes, until softened
- Add chicken and season with salt and pepper ( I also added turmeric and cayenne) cook for 3-5 minutes, until browned
- Add the sauce and combine, then add in the slurry
- Let simmer for 5 minutes, until sauce has thickened
- Serve with your favorite vegetables and rice
