Paleo Sweet Chilli Chicken
Satisfy your cravings with this Paleo Sweet Chili Chicken, a healthier take on a classic favorite that’s bursting with bold, tangy-sweet flavors. Perfectly seasoned chicken thighs are lightly coated in arrowroot powder for a crispy finish, then pan-seared in coconut oil before being smothered in a luscious homemade sweet chili sauce. Made with raw honey, coconut aminos, fresh garlic, ginger, and red chili, this naturally gluten-free and soy-free sauce is a zesty balance of sweetness and heat. Ready in just 35 minutes and tailored for the paleo lifestyle, this nutrient-packed dish is ideal for busy weeknights or an impressive weekend meal. Garnished with fresh cilantro for an herby touch, serve it over cauliflower rice or alongside your favorite veggies for a wholesome and flavorful dinner.
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Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 3 tbsp Arrowroot powder
- 2 tbsp Coconut oil
- 3 tbsp Raw honey
- 1 tbsp Coconut aminos
- 2 tbsp Apple cider vinegar
- 2 cloves Fresh garlic (minced)
- 1 tsp Fresh ginger (grated)
- 0.5 tsp Crushed red pepper flakes
- 1 Fresh red chili (finely chopped)
- 2 tbsp Fresh cilantro (chopped, optional garnish)
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper
Directions
Step 1
In a small bowl, season the chicken thighs with sea salt and black pepper. Lightly coat each piece of chicken with the arrowroot powder, shaking off any excess.
Step 2
Heat the coconut oil in a large skillet over medium heat. Once hot, add the chicken thighs and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 3
In the same skillet, reduce the heat to low and add the minced garlic, grated ginger, and chopped red chili. Cook for 1 minute, stirring constantly to avoid burning.
Step 4
Add the raw honey, coconut aminos, apple cider vinegar, and crushed red pepper flakes to the skillet. Stir well to combine and let the sauce simmer for 3-4 minutes, or until it thickens slightly.
Step 5
Return the cooked chicken to the skillet, coating each piece in the sweet chili sauce. Let the chicken simmer in the sauce for an additional 2-3 minutes to fully absorb the flavors.
Step 6
Remove the skillet from heat and garnish the chicken with freshly chopped cilantro if desired. Serve immediately.
Nutrition Facts
| Serving size | (633.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1540.6 |
| Total Fat 77.8g | 0% |
| Saturated Fat 36.7g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 494.4mg | 0% |
| Sodium 1809.2mg | 0% |
| Total Carbohydrate 78.0g | 0% |
| Dietary Fiber 1.4g | 0% |
| Total Sugars 48.8g | |
| Protein 118.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 72.9mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1175.9mg | 0% |
Source of Calories