Honey Ginger Chicken (Paleo, Gluten-free, AIP)

Honey Ginger Chicken is a fast 1-pan weeknight dinner that's flavorful, delicious & like great take-out Chinese food, but healthy.

Course DInner, Main Dish

Cuisine American, Chinese

Keyword aip, chicken, gluten-free, honey ginger, paleo

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 304kcal

Author Megan

Cost 15.00

1/4 cup coconut aminos
1 Tablespoon tapioca flour
2 Tablespoons olive oil
3 to 3-1/2 pounds chicken thighs boneless, skinless, cut into 2-inch pieces
1-1/2 to 2 teaspoons sea salt (base the amount on whether you use 3 pounds of chicken or 3-½)
3 cloves garlic crushed or minced, or 1 teaspoon garlic powder
2 Tablespoons ginger root grated
⅓ cup honey or maple syrup
1 Tablespoon apple cider vinegar
1/4 cup sliced green onions for garnish (omit for VAD)

Measure and assemble your ingredients so they’re ready (this recipe cooks up quickly).
In a small bowl, stir together the tapioca flour and coconut aminos. (Stir well because tapioca clumps more in coconut aminos than when dissolving in water.) Set aside.
Heat sauté pan over medium high heat. Add olive oil, chicken and sea salt. Stir and continue to cook just until the outside of the chicken is no longer pink, about 8 minutes. (This is higher heat cooking, a lot like wok or stir fry cooking, where you "stir don't stare" the whole time, which allows even fast cooking.)
Turn the heat down to medium. Add garlic, ginger, honey and vinegar. Mix together somewhat and then: Give the coconut aminos mixture a thorough stir, and add it, too.
Sauté everything together, and bring to a simmer. Simmer gently, stirring, until chicken is cooked through and the sauce thickened, about 5 minutes. (Don't overcook, to keep the chicken nice and tender.)
Serve over cauliflower rice, Roasted Cauliflower or for those not grain-free, white or brown rice. Garnish with green onion slices. Serve with steamed green veggie: asparagus/green beans for VAD, or broccoli/bok choy.

Cover, and store in the fridge for up to 4 days.

To reheat, place in pan over medium-low heat. Stir until heated through.