Recipe From: Laura
My kiddos went crazy over this sweet sticky Bourbon
chicken.... aaaahhhh! Gotta try it. So delish, not a morsel left. Full of flavor & very tasty, it makes for
a tried and true dish. Its also a recipe
you're sure to have the ingredients on hand which makes for an easy, go-to meal. Serve over rice.
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 or thighs cubed
3/4 tsp sea salt
1/4 tsp black pepper
3 cloves garlic, minced
2 tsp fresh ginger, minced
2 tbsp green onion, chopped
we added pineapple chunks for a sweet n sour flavor
bell pepper (optional)
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.
Double the sauce if you like to have sauce over your rice .
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