If there’s anything I love, it has to be an easy chicken dinner. This sticky Asian chicken is exactly that. It has all the makings of a flavorful and unique Asian dish. Yet, it is Whole30 friendly. When you look at this dish, everything about it screams “dangerous and sexy”. But I promise you it is delicious and healthy.
My motto when creating a recipe is “never compromise flavor”. Whether I want a dish to be Whole30, Paleo, gluten-free, Keto or Vegan, I tend to focus on flavor first. That is something that is very important because I want you to know that you don’t ever have to compromise flavor to live a healthy life.
Now another thing I love about this recipe is how easy it is. If there is one thing I want to provide for you during your Whole30 is recipes that are easy and come together in little to no time. This recipe is no exception to that goal. In little to no time, you will have a delicious, easy and impressive dinner on the table.
Sticky Asian Chicken
You will notice I use some traditional Asian flavors to bring this recipe to life. But, instead of using sugar (we don’t want sugar because we wanted to keep the recipe Whole30), I used unsweetened BBQ sauce to add some smoky and sweet flavor to the dish. And, instead of soy sauce (which you will find in many “sticky” or “sweet” Asian recipes, we are using coconut aminos. The coconut aminos is really a great addition because it adds the richness of soy sauce but also adds a little sweetness from the coconut.
Everything about this recipe will make your mouth water so just make it already. It’s one that will impress all your dinner guests and they won’t even know it took you less than 30 minutes to put together.Print
Chicken thighs seared and lightly braised in a sweet an spicy Asian inspired sauce.
1 lb. boneless skinless chicken thighs
salt and pepper
2 tbsp. avocado oil
1/2 cup coconut aminos
1 tbsp. pure sesame seed oil
2 tbsp. compliant unsweetened BBQ sauce (I like Primal Kitchen Foods)
1 tsp. grated ginger
2 garlic cloves (pressed through a garlic press or finely minced)
1 tsp. Korean pepper flakes (or crushed red pepper flakes)
scallions (cilantro or chives for garnish)
- To begin, preheat the oven to broil
- Pat the chicken thighs dry and season them with a few pinches of salt and pepper on both sides. Heat the avocado oil in a large oven-safe skillet. Add the chicken to the skillet and sear them for 3-5 minutes on both sides or until the internal temperature is 167˚F or higher. Remove the chicken from the pan and set aside.
- Now, whisk the rest of the ingredients (except the garnish) together in a bowl and transfer the mixture to the same skillet you just cooked the chicken in. Bring the mixture to a simmer and cook for about 3 minutes. Return the chicken to the pan and use a spoon to coat the chicken with the sauce.
- Now, transfer the skillet to the oven and broil for 3-5 minutes until the chicken is brown and the sauce thickens a little more.
- Serve with cauliflower rice.