Honey Chilli Chicken

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 25 minutes

Składniki

6 boneless skinless chicken thighs

⅓ cup arrowroot powder

1 tsp salt

1 tsp pepper

2 tbsp vegetable oil (or avocado oil)

2 tbsp finely chopped fresh ginger

2 red thai chilies (halved lengthwise, seeds removed and then thinly sliced)

2 tbsp apple cider vinegar

2 tbsp coconut aminos (or soy sauce or tamari)

⅓ cup honey

½ cup chicken stock

2 tbsp chopped green onions

Wskazówki

Cut each chicken thighs into approx 4 strips. Place the chicken strips in a bowl, add in the arrowroot powder, salt and pepper and stir the chicken so that every piece is well coated in the arrowroot.

Heat the oil in a large skillet on medium heat. Working in 2-3 batches, add in the chicken and cook it for approximately 4 minutes until golden and then flip and cook for another 4 minutes. Remove the chicken from the skillet, add to a plate and repeat with the remaining chicken.

In a bowl whisk together the apple cider vinegar, soy sauce, honey and chicken stock.

Add the ginger and sliced red chili to the pan and cook for 1 minutes before adding in the sauce. Bring to a simmer and leave to cook for approximately 6-8 minutes until it has begun to thicken and reduce by about half.

Add the chicken back to the pan and toss to ensure all of the pieces are well coated in the sauce. Garnish with green onions

Wartości Odżywcze

• Kalorie: 344 kcal
• Tłuszcz Całkowity: 7 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 5 g
• Tłuszcz Trans: 0.03 g
• Cholesterol: 161 mg
• Sód: 913 mg
• Węglowodany Całkowite: 36 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 23 g
• Białko: 34 g