Sweet Ginger Chili Chicken
Dive into this vibrant dish where sticky sweet chili sauce meets fiery ginger and savory coconut aminos. Juicy chicken pieces soak up the fragrant sauce, making every bite a symphony of sweet, heat, and umami. Perfect for a quick weeknight meal or a flavorful appetizer, this recipe is sure to become a family favorite.
- 2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup CÓCOES Organic Coconut Flower Aminos
- 1/4 cup sweet chili sauce or sweet ginger chili sauce
- 2 tablespoons CÓCOES Organic Coconut Flower Syrup - Light
- 1 teaspoon sesame oil (optional)
- Red pepper flakes, to taste (adjust for spiciness)
- Salt and pepper, to taste
- Chopped green onions and sesame seeds for garnish
- In a bowl, whisk together CÓCOES Aminos, sweet chili sauce, CÓCOES Syrup- Light, sesame oil (if using), red pepper flakes, and minced ginger.
- Season the chicken pieces with salt and pepper.
- Heat the vegetable oil in a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
- Add the chicken and cook until browned and cooked through, about 4-5 minutes per side.
- Reduce the heat to medium and pour the sauce mixture over the chicken. Stir to coat the chicken evenly with the sauce.
- Allow to simmer for 2-3 minutes until the sauce thickens slightly. If the sauce becomes too thick, add a little chicken broth or water to thin it out.
- Taste and adjust seasonings as needed.
- Serve the sweet ginger chili chicken over rice or noodles, garnished with chopped green onions and sesame seeds.
