Easy Chinese Chicken
I don't do this often, but I'm sharing one of my favorite recipes from my 3rd cookbook, 100 Days of Real Food: On a Budget. This Easy Chinese Chicken recipe is so much better for you than any take-out! It comes together in no time for busy weeknights.
Servings 4 people
Ingredients
Chicken
- ¼ cup soy sauce
- ¼ cup water
- 1 ½ lbs boneless, skinless chicken thighs cut into 2-inch cubes
- 1 cup whole wheat flour
- 4 tablespoon coconut oil
Sauce
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon crushed red pepper (½ teaspoon if you prefer it mild)
- 2 tablespoon rice vinegar
- 2 tablespoon honey
- ¼ cup soy sauce
- ½ cup water
Instructions
To make the chicken:
- In a shallow dish, combine the soy sauce and water. Add the chicken and marinate for at least 10 to 15 minutes at room temperature, or up to a few hours in the refrigerator.
- Place the flour on a plate. Remove the chicken from the marinade and roll the pieces around in the flour until all sides are coated.
- In a large skillet, melt the coconut oil over medium heat. Add the chicken and cook until golden brown all over and cooked through, 6 to 8 minutes. Move the chicken to a plate, leaving the flavorful bits in the pan.
To make the sauce:
- In the same pan over medium heat, cook the garlic, ginger, and pepper flakes for 30 to 60 seconds.
- Whisk in the vinegar, honey, soy sauce, and water and bring to a boil. Cook, scraping up the browned bits in the bottom of the pan, until the liquid begins to thicken, 2 to 3 minutes. Add the chicken, stir to coat it in the sauce, and serve warm.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Easy Chinese Chicken
Amount Per Serving
Calories 474
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 14g88%
Cholesterol 162mg54%
Sodium 1783mg78%
Potassium 521mg15%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 9g10%
Protein 40g80%
Vitamin A 190IU4%
Vitamin C 0.5mg1%
Calcium 44mg4%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.