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Last Updated on November 29, 2020
This easy Sweet and Sticky Chicken recipe made with ginger and honey and is not spicy (although you can add as much heat as you like)!
We eat a lot of chicken in the house. Mr. Bejelly explicitly asks that we only eat chicken 2 times a week however, after he tried this recipe, he changed his mind.
If you have made my recipes, you know that I am the queen of simple and this Sweet and Sticky Chicken is so easy that it almost doesn’t seem like cooking.
Yes, it’s that good.
Why this recipe works
It’s super simple and you can easily use the same sauce to coat oven bake chicken wings for more variety.
What you’ll need for this Recipe:
- Coconut Oil
- Boneless Skinless Chicken Breasts
- Sea Salt and Black pepper
- Fresh Ginger
- Garlic
- Coconut aminos
- Honey
How to Make This Sweet and Sticky Chicken Recipe:
In a large skillet over medium high heat, melt the coconut oil. Add in chicken and spices and mix to coat, let it cook for 3 minutes.
Add in the garlic and ginger and cook until the chicken is no longer pink, roughly 10 minutes.
Then add in the coconut amino and honey and mix until the chicken is coated. Lower the heat to medium and cook until most of the liquid is gone. Spoon on your plate and enjoy!
Notes and Variations:
You can easily make the sauce in a pan and spoon it over oven baked wings.
You can also use chicken thighs instead of chicken breasts.
Lastly you can add some red pepper flakes to make it spicy.
If you like this Sweet and Sticky Chicken recipe, you’ll love:
Did you make and love this recipe? Give your review below and make sure you share your creations by tagging me on Instagram!
Sweet and Sticky Chicken
Ginger and garlic combine with a caramel sauce in this chicken recipe.
Ingredients
- 2 Tablespoon coconut oil
- 1 lb boneless, skinless, chicken breasts
- 1/2 Teaspoon sea salt
- 1 Tablespoon fresh ginger , minced
- 4 garlic cloves
- 1/4 cup Coconut Aminos
- 1/4 cup honey
Instructions
In a large skillet over medium high heat, melt the coconut oil. Add in chicken and spices and mix to coat, let it cook for 3 minutes.
Add in the garlic and ginger and cook until the chicken is no longer pink, roughly 10 minutes.
Then add in the coconut amino and honey and mix until the chicken is coated. Lower the heat to medium and cook until most of the liquid is gone. Serve over salad and enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 330Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgSodium: 618mgCarbohydrates: 22gFiber: 0gSugar: 20gProtein: 35g
