Bourbon Chicken
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
- For the sauce
- ½ cup coconut aminos
- 2 tbsp coconut sugar
- 3 tbsp apple juice
- 2 cloves garlic minced
- 1 ½ tsp arrowroot starch
- For the chicken
- 1 lb chicken breast or thigh, cubed
- Salt and pepper
- 1 ½ 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.
Nutrition
Serving: 1serving | Calories: 206kcal | Carbohydrates: 15g | Protein: 20.5g | Fat: 6.6g | Fiber: 0.1g