Asiany Chicken

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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

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Servings: 4
Ingredients Method

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)

Method
 

  1. To make the “sauce”:  Melt butter in a small saucepan.  Stir in the coconut aminos, ginger and garlic.  Remove from heat and set aside.
  2. For the chicken:  Heat the pan and add the cooking fat.  Pan fry the chicken until almost cooked.
  3. Add the sauce and simmer over low heat until the sauce is reduced and the chicken is fully cooked.
  4. Serve immediately.
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