Ingredients
Scale
- 1 1/2 c uncooked rice
- 3 boneless, skinless chicken breasts (about 2 lb)
- 1 sea salt
- 1 tsp freshly ground black pepper
- 1 Tb coconut oil
- 1 clove garlic, minced
- 1/2 tsp grated fresh ginger (or 1/4 tsp dry ground ginger)
- 3/4 c water
- 1/3 c honey
- 1/3 c soy sauce
- 2 Tb ketchup
- 1 Tb apple cider vinegar
- 1/2 – 3/4 tsp red pepper flakes (according to taste)
- To thicken it:
- 1/4 c cold water
- 1 Tb cornstarch
Instructions
- To begin, cook your rice according to the type of rice you have. While it cooks, prepare the chicken.
- Cut the chicken into bite-sized pieces. Sprinkle them with the sea salt & freshly ground black pepper.
- In a large skillet, heat the coconut oil over medium high heat. Toss in the chicken and cook until it is lightly golden in areas. This will take about 5 minutes or so, depending upon how hot your skillet is.
- Meanwhile, in a dish combine the garlic, ginger, water, honey,soy sauce, ketchup, apple cider vinegar and red pepper flakes. Give those a stir.
- When the chicken is lightly golden, pour in the sauce. Bring it to a boil, reduce the heat and simmer for 20 minutes.
- To thicken the sauce after it cooks, raise the heat in the skillet so that the mixture begins boiling again. In a small dish or glass, whisk together the 1/4 cup of cold water and the cornstarch. Pour the smooth mixture into the skillet, and let it come to a boil, stirring continually. When thickens, turn off the heat.
- Serve this gorgeous chicken over a bed of your cooked rice.
- Enjoy!