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Remove from heat and serve while hot. Your spicy sticky sauce will continue to thicken.
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Spicy Sticky Chicken
Welcome to your NEW most favorite chicken recipe! You only need a few simple ingredients, and your family will be begging you to make this one often!
That Sweet & Spicy combo is incredible. 🔥
Saucy + Sassy, lil’ bite sized morsels are just as tasty as it gets.
Be sure to use fresh pressed garlic and grated fresh ginger root, (not powder) this will give your sauce an amazing, tangy-fresh melt-in-your-mouth flavor that is definitely worth the effort.
You can add more or less hot sauce, depending on your own heat preference.
Chicken thighs are often on sale and more affordable than breasts, so they make for a great choice.
We enjoy this Chicken for a quick dinner idea (with a side of cooked brown rice or quinoa & steamed broccoli), but it’s also great for prepping ahead, so you have a few lunches to grab-n-go throughout the week.
Feel free to double or triple this recipe to fit your family size…it turns out GREAT!
Stays great in the fridge (in sealed containers) for 3 days.
4 servings
Ingredients:
- 1 Tbsp avocado oil or olive oil
- 1 1/2 lbs skinless, boneless chicken thighs, cut into 1-inch pieces
- sea salt and ground pepper, to taste
- 5 fresh garlic cloves, pressed
- 2-inch-long fresh ginger root, peeled and grated
- 1 Tbsp ground flax seed
- ¼ cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 3 Tbsps raw honey or pure maple syrup
- 3 Tbsps hot sauce, or to taste
- freshly chopped parsley as an optional garnish
Instructions:
Heat the oil in a large skillet over medium heat.
Add the chopped chicken in a single layer and season with sea salt and pepper to taste.
Cook the chicken undisturbed for around 3 minutes, then stir and continue to cook until nicely golden brown.
Once the chicken is golden and almost cooked through, stir in the garlic, ginger, and ground flax seed.
Sauté for 1 minute. Pour the coconut aminos, honey, and hot sauce.
Reduce the heat to a low and simmer the sauce for a couple of minutes, until it thickens.
Remove from heat and serve while hot. Your spicy sticky sauce will continue to thicken.
Enjoy!
â¤ï¸Rachel
Ingredients
- 1 Tbsp avocado oil or olive oil
- 1 1/2 lbs skinless, boneless chicken thighs, cut into 1-inch pieces
- sea salt and ground pepper, to taste
- 5 fresh garlic cloves, pressed
- 2-inch-long fresh ginger root, peeled and grated
- 1 Tbsp ground flax seed
- ¼ cup coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 3 Tbsps raw honey or pure maple syrup
- 3 Tbsps hot sauce, or to taste
- freshly chopped parsley as an optional garnish
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the chopped chicken in a single layer and season with sea salt and pepper to taste.
- Cook the chicken undisturbed for around 3 minutes, then stir and continue to cook until nicely golden brown.
- Once the chicken is golden and almost cooked through, stir in the garlic, ginger, and ground flax seed.
- Sauté for 1 minute. Pour the coconut aminos, honey, and hot sauce.
- Reduce the heat to a low and simmer the sauce for a couple of minutes, until it thickens.
- Remove from heat and serve while hot.
- Your spicy sticky sauce will continue to thicken.
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