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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.