Spicy, savory and sweet skillet chicken, it will hit all of your senses at once!
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I’ve been tweaking with this Sweet Ginger Chicken recipe, trying to get the taste balance juuuuust right. We’re balancing some pretty strong flavors with a lot of ginger, garlic and red Fresno chili peppers. Which means I’ve had to make it a few times, and let me tell you every single time I have loved it. So much so that I have happily eaten it even for breakfast…on more than one occasion.
I served this with a side of Garlic Asparagus (recipe coming soon!) and some plain white rice, but my Minute Cauliflower Rice would be perfect with this as well. It ends up being a perfectly balanced meal that is so crazy delicious it makes everyone happy, happy, happy.
Okay, so specifics on the recipe. With skillet chicken I prefer to use boneless, skinless tenderloins. It always turns out…well…tender. But, you can easily use chicken breasts, whatever you like. I also used ginger powder in this recipe, mainly because I find it to be a little more intense and it varies less than fresh. I also happen to have it in my pantry all the time. So there’s that. And anytime I say “pressed” garlic, I mean I actually peel it and press it in a garlic press. I find it is so much more flavorful.
You’ll notice in this recipe I used tapioca flour as a thickener. Follow the recipe and it will turn out so smooth! When I started using gluten free flours as thickeners I had trouble with several of them making little balls of gel. You won’t have this problem if you mix the flour with a solid fat like ghee, as in the recipe. I shared this tip on Instagram yesterday in my Insta Stories. If you aren’t following me over there, go find me @wholefork and follow along!
Lastly, on those red Anaheim peppers, you can use any red chili pepper that your grocer carries. Even jalapenos would be awesome here. Everyone’s “spicy” meter varies, so add more or less peppers depending on your taste.
I hope you love it as much as I do. It’s now on our favorite list.
- 1 C water
- 2 dates
- 1 T ghee
- 1 T tapioca flour
- 2 T avocado oil
- 1 lb boneless, skinless chicken
- 2 large shallots, thinly sliced
- 2 red Fresno peppers, thinly sliced, seeds removed
- 2 tsp ginger powder
- 3-4 cloves of garlic, pressed
- ½ C coconut aminos
- 6 green onions, chopped into large pieces
- In a microwave safe cup add the water and 2 dates. Microwave for 1 minute, and then allow to sit in water until needed later.
- In a small dish thoroughly combine room temperature ghee and tapioca flour until it is a smooth consistency.
- Cut chicken into bite sized pieces. If using tenderloins cut out the tendon and discard.
- In a large skillet warm 1 T avocado oil (reserve other Tbsp for later) over medium heat. Toss chicken in oil and allow to cook for approximately 5 minutes or until starting to turn brown. Turn chicken over and allow other side to cook. Remove chicken from pan, and discard any remaining liquid.
- Warm remaining avocado oil in skillet over medium heat. Toss shallots and red peppers in oil and allow to cook for several minutes until they turn translucent. Stir occasionally. Add ginger and press garlic into skillet and toss with shallots. Allow to cook for about 30 seconds or until garlic becomes fragrant.
- Stir in ghee/tapioca flour mixture and allow ghee to melt.
- Stir in coconut aminos so all liquids are combined well.
- Take dates out of water (keep the water), cut out and discard the pits. Smash the dates into a paste and stir into the liquid in the skillet. Allow liquid to simmer for about 3-5 minutes or long enough for the dates to mix well with everything else. If liquid starts to evaporate too quickly and dates aren't combining well stir in some of the date water and try smashing the dates with a fork.
- Stir in chicken and allow to simmer until sauce is thickened to your liking, and chicken is heated thoroughly.
- Top with green onions and season with salt and pepper.