Honey Ginger Chicken
This is the best honey ginger chicken recipe ever. It's so tasty and everyone will love the exquisite Asian flavors in every forkful of this wonderful chicken dish.
Servings: 4
Equipment
- Skillet or Wok
- Meat Tenderizer or Cleaver
Ingredients
For the Chicken:
- 8 chicken thighs boneless with skin on
- 1 Teaspoon black pepper freshly ground
- 1 Teaspoon garlic powder
- 1 Teaspoon ground ginger
- 1 Tablespoon avocado oil substitute any cooking spray
- 1 Tablespoon baking soda grain-free if making gluten free
- cooked rice to serve
For the Sauce:
- 8 scallions whites and greens separated
- 1 Cup chicken stock
- ½ Cup coconut aminos
- 1 Tablespoon avocado oil or cooking spray
- 3 Tablespoons honey raw and unfiltered
- 10 Slices ginger root 1/4 inch thick slices
- 1 Tablespoon garlic minced
- 2 Tablespoons shallots finely chopped
- 2 Tablespoons Frank's Red Hot Sauce
- 1 Tablespoon arrowroot powder mixed with 1 Tablespoon cold water
Instructions
Cook the Chicken:
- Lightly grease a nonstick skillet or wok. With the chicken thighs lying skin side down, season the meat with black pepper, garlic powder and ginger powder. Sprinkle the skin side with baking soda and lay the thighs skin side down in your pan over a medium-high heat.
- Cook for 15 minutes or until the skin is desired crispiness. Flip and cook for another 5 minutes or until the internal temperature reaches 165°F. Set thighs on a plate and set aside while preparing the sauce.
Make the Sauce:
- Using the flat edge of a cleaver or flat side of a meat tenderizer, lightly smash the ginger slices and the whites of the scallions.
- Clean the pan you used for the chicken and add a tablespoon of avocado oil on medium to high heat. After heating the oil, add the sliced ginger pieces and fry them for 20 seconds.
- Add the whites of the scallions, shallots, and garlic, and continue to fry for 30 seconds.
- Reduce heat and add chicken stock, honey, coconut aminos, and hot sauce.
- Simmer on low to medium heat, and allow to reduce for 5 minutes.
- Add arrowroot powder and water mixture to thicken the sauce. More arrowroot slurry can be added if you prefer a thicker sauce.
- Add chicken thighs to the sauce and toss to coat. You can pre-slice or leave them whole.
- Garnish with the greens of the scallions, and serve over rice.
Notes
Chicken thighs: You can either slice the chicken thighs after cooking or leave them whole.
Thickening the sauce: An arrowroot slurry or cornstarch slurry is ideal for thickening the sauce. To make a slurry, just dissolve arrowroot or cornstarch in cold water and add it. The amount used depends how thick you want the ginger chicken sauce to be.
Smashing the ginger and scallions: Use the flat side of a meat tenderizer or cleaver to smash them up (this releases the juices).
Thickening the sauce: An arrowroot slurry or cornstarch slurry is ideal for thickening the sauce. To make a slurry, just dissolve arrowroot or cornstarch in cold water and add it. The amount used depends how thick you want the ginger chicken sauce to be.
Smashing the ginger and scallions: Use the flat side of a meat tenderizer or cleaver to smash them up (this releases the juices).
Nutrition
Calories: 687kcal | Carbohydrates: 29g | Protein: 39g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 223mg | Sodium: 1995mg | Potassium: 669mg | Fiber: 1g | Sugar: 15g | Vitamin A: 421IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg
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