Sticky Chicken - one of the top 5 dishes in my restaurant!

How about a simple, sweet Asian dish? This is it! It is quick to prepare and makes a fantastic weeknight meal. Serve it over rice, pasta or potatoes. Yeah I know, taters aren't real Asian. But hey, if you like 'em, why not?!?
Throw a green veggie on the side and you have a winner!

I’ve also included my Hoisin Sauce recipe. PLEASE don’t buy store brand Hoisin. It is full of ingredients no one needs to consume! Making it at home is super simple–measure and whisk. That’s it!

This entrée is gluten and dairy free. It freezes perfectly so works well for double duty. Try this one out & let us all know what you think!


Sticky Chicken

Serves: 8

Ingredients:

• 3 lb boneless chicken thighs
• 2 T lard
• ¾ c coconut sugar
• ⅓ c aminos
• 2 T hoisin sauce
• 1 tsp ginger
• Pinch of dried red pepper flakes
• ½ tsp minced garlic
• 3 T lime juice

Directions:

Sprinkle chicken with salt & pepper. Heat large skillet & add 1 T lard. Cook chicken ~3 minutes on each side until brown. Set chicken aside on plate to cool. Slice in thin strips.

In skillet whisk remaining ingredients for sauce. Bring to boil for 2 minutes until thickened. Add chicken to sauce & stir gently. Let simmer on low 6-8 minutes.

PREP AHEAD STEPS-
Thaw chicken – LABEL Sticky 1
Mix sauce ingredients. LABEL Sticky 2



Hoisin Sauce

Makes: 1/2 cup

Ingredients:
• 4 T aminos
• 2 T peanut butter
• 1 T molasses
• 2 tsp seasoned rice vinegar
• 1 garlic clove, finely minced
• 2 tsp sesame oil
• ¼ tsp hot sauce
• 1/8 tsp black pepper

Directions:

Combine all ingredients in a small mixing bowl. Mix with a whisk until well blended.
Stores in the fridge for months.