Description
This bourbon chicken is the perfect food court copycat! It’s a healthy take on the classic that’s paleo, AIP, and gluten-free.
Ingredients
Scale
For the sauce
- 1/2 cup coconut aminos
- 2 tbsp coconut sugar
- 3 tbsp apple juice
- 2 cloves garlic, minced
- 1 1/2 tsp arrowroot starch
For the chicken
- 1 lb chicken breast (or thigh), cubed
- Salt and pepper
- 1 1/2 tbsp avocado oil
- Green onion
Instructions
- Combine the ingredients for the sauce in a small bowl and set aside.
- Season the chicken with salt and pepper and toss to coat. Using a large pan, heat the oil over medium heat. Once the oil is shimmering, add the chicken and evenly space. Allow to cook for 3 minutes or until the edges begin to turn white. Use tongs to turn each piece of chicken and cook for another 3 minutes. Toss again to cook on all sides. The chicken should be crisp and cooked through to 165 F.
- Add the sauce and scrape the bottom of the pan to remove any burnt bits on the bottom of the pan. Allow the sauce to come to a simmer and cook for 2-3 minutes or until thick. Toss to coat the chicken.
- Serve the chicken over rice or cauliflower rice and top with green onion to serve.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 15
- Category: Main dishes
- Method: Stove top
Nutrition
- Serving Size: 1 serving
- Calories: 206
- Fat: 6.6g
- Carbohydrates: 15g
- Fiber: .1g
- Protein: 20.5
Keywords: Bourbon chicken