This past year, I did some DNA testing and found out that I am 0.5% Chinese. (You had probably already guessed that from my picture, right? Ha ha!)
So, I guess this recipe sort of takes me back to my roots, because it’s got some of the Asian flavor that I love. I think it may actually be more Japanese teriyaki-like than Chinese, but I’m positive that my great-great-great-great-great-great grandparent would still have enjoyed it.
BTW: This one comes out to about 6-7 total grams of carbs per serving, so it will work great for most low carb and some Keto dieters.
Asiany Chicken
Ingredients
- 1 T butter (or ghee) melted
- 1/2 c coconut aminos
- 1 inch fresh ginger finely chopped
- 2 cloves garlic minced
- 4-5 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs
- Cooking Fat (such as bacon grease or coconut oil)
Instructions
- To make the “sauce”: Melt butter in a small saucepan. Stir in the coconut aminos, ginger and garlic. Remove from heat and set aside.
- For the chicken: Heat the pan and add the cooking fat. Pan fry the chicken until almost cooked.
- Add the sauce and simmer over low heat until the sauce is reduced and the chicken is fully cooked.
- Serve immediately.