Sweet and Spicy Chicken
P and I have a three month old puppy, so it goes without saying that our lives have been completely insane. He needs so much exercise so all of our week nights are spent at the dog park right after work and then quickly whipping up something for dinner when we get home. It has been such an adventure and has forced me to come up with even more quick, healthy recipes for you all!
Tonight we made one of my favorite recipe experiment successes. I love the perfect mixture of sweet and spicy so one day I decided to play around with flavors to make a great sauce to go with chicken and fish. Sometimes the most simple sauces make the most delicious meals. I threw together a few of the ingredients we always have on hand and it provided us with such a go to sauce to jazz up our quick week night dinners. I served my chicken with brown rice and steamed green beans, but you can pair this chicken with so many different options. I personally think it would go great on a salad if you are looking for something lighter for lunch.
4 chicken breasts, cubed
1 tbsp coconut flour
1 tbsp ghee
1/4 cup of sriracha hot sauce
1 tbsp maple syrup
3 tbsp coconut aminos
1 tbsp garlic granules
Optional: Serve with brown rice and a steamed vegetable
Cube the chicken breasts into bite size pieces and lightly coat with the coconut flour. Mix the garlic granules, sriracha, coconut amino and maple syrup in a bowl to make the sauce. Heat the ghee in a pan and add the chicken. Stir fry until the chicken is completely cooked through. Turn the heat onto low and add the sauce. Stir until the sauce thickens and serve!