This bourbon chicken is the perfect food court copycat! It’s a healthy take on the classic that’s paleo, AIP, and gluten-free.
- 1/3 cup compliant ketchup (see notes)
- 1/3 cup coconut aminos
- 1/4 cup chicken broth
- 2 tbsp apple juice
- 2 tsp apple cider vinegar
- 2 tsp arrowroot starch
- 2 tbsp avocado oil
- 1.5 lb chicken breast, cubed
- 3/4 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 3 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 2 tbsp green onion, chopped
- Using a small bowl, whisk the ketchup, coconut aminos, broth, apple juice, vinegar, and arrowroot starch together. Set aside.
- Heat the avocado oil over medium heat in a large deep pan. Add the chicken and season with salt and pepper. Cook for 3-4 minutes on each side until the chicken is cooked through and reads an internal temperature of 165 F. Set aside.
- Add the garlic and ginger to the pan and cook for 2-3 minutes.
- Pour the sauce into the pan and stir well. Bring to a low simmer and add the chicken back to the pan. Stir to coat in the sauce and simmer for 1-2 minutes. The sauce should be thickened and the chicken coated.
- Serve warm topped with green onion.
For AIP compliant ketchup consider the AIP ketchup in my cookbook, the Autoimmune Protocol Comfort Food Cookbook, Beet ketchup or KC naturals ketchup.For whole 30 compliant ketchup, use Primal Kitchen Ketchup or Homemade whole30 ketchup.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Category: Main dishes
- Method: Stove top
- Serving Size: 1 serving
- Calories: 263
- Fat: 9.2g
- Carbohydrates: 12.4g
- Fiber: 0g
- Protein: 30.7g
Keywords: Bourbon chicken