Description
A flavorful dish featuring chicken thighs cooked in a sweet and savory coconut aminos sauce.
Ingredients
Scale
- 1 lbs chicken thighs, boneless and skinless
- 1/3 cup coconut aminos
- 2 tablespoons maple syrup
- 2 cloves garlic, minced
- 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
- 1 tablespoon apple cider vinegar
- 1 tablespoon arrowroot starch
- 1 tablespoon water (for slurry)
- 1 teaspoon sesame oil (optional)
- 1 tablespoon cooking oil (for searing)
Instructions
- Heat oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through. Set aside.
- In the same skillet, sauté garlic and ginger until fragrant.
- Pour in coconut aminos, maple syrup, and apple cider vinegar. Stir to combine and simmer.
- Mix arrowroot starch with water to create a slurry. Add to the sauce and cook until thickened.
- Return chicken to skillet and toss in the sauce. Simmer a few minutes more to coat.
- Drizzle with sesame oil before serving, if desired.
Notes
- For a gluten-free option, ensure coconut aminos are used as a soy sauce substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 280
- Sugar: 6g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg