Spicy & Sticky Coconut Honey Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 small head of cauliflower, chopped into florets1/3 cup broth or water1 teaspoon garlic powder1/4 teaspoon salt1-2 tablespoons coconut oil1.5 pounds chicken thighs, cut into 1 inch cubessalt, to taste2 tablespoons coconut oil2 garlic cloves, minced1/2 small yellow onion, minced1 (14 ounce) can of full fat coconut milk1/4 cup honey1/4 cup coconut aminos (or gluten free soy sauce) 2-3 tablespoons sriracha, depending how spicy you like (find paleo sriracha here) 1/2 teaspoon red pepper flakes salt, to taste 1/4 cup tapioca flour chopped green onions (to garnish)
Run florets of cauliflower through a food processor using the shredding attachment, to rice the cauliflower. Or use a grater and crate the cauliflower until you have small pieces.
Place a medium saucepan over medium heat, add cauliflower and broth or water and garlic powder and salt to the pan and cover to let steam for about 10 minutes. Mix a couple times to keep from sticking to the bottom.
Now place a large saucepan or dutch oven over medium heat. Add coconut oil. Once oil is very hot, add chicken to the pan without crowding the pan to help with searing. Sprinkle with salt. Once chicken begins to turn white, flip on cook on other side. After chicken has cooked through, remove with a slotted spoon and set aside.
When chicken is done cooking, add 2 more tablespoons to the pan (if needed) then add garlic and onion. Once onion becomes translucent, add coconut milk, honey, coconut amines, sriracha, red pepper flakes, and salt. Whisk together and let come to a low boil then reduce to low heat.
Lastly, while continuously whisking, add in tapioca flour ⅛ cup at a time. Be sure to continuously whisk to keep from tapioca flour from clumping.
Once mixture thickens, add chicken to the pan with the sauce and coat, let cook for about a minute to reheat the chicken.
Pour sauce and chicken on top rice and garnish with green onions.
Serving Size: approx 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user HBEAR30.
Place a medium saucepan over medium heat, add cauliflower and broth or water and garlic powder and salt to the pan and cover to let steam for about 10 minutes. Mix a couple times to keep from sticking to the bottom.
Now place a large saucepan or dutch oven over medium heat. Add coconut oil. Once oil is very hot, add chicken to the pan without crowding the pan to help with searing. Sprinkle with salt. Once chicken begins to turn white, flip on cook on other side. After chicken has cooked through, remove with a slotted spoon and set aside.
When chicken is done cooking, add 2 more tablespoons to the pan (if needed) then add garlic and onion. Once onion becomes translucent, add coconut milk, honey, coconut amines, sriracha, red pepper flakes, and salt. Whisk together and let come to a low boil then reduce to low heat.
Lastly, while continuously whisking, add in tapioca flour ⅛ cup at a time. Be sure to continuously whisk to keep from tapioca flour from clumping.
Once mixture thickens, add chicken to the pan with the sauce and coat, let cook for about a minute to reheat the chicken.
Pour sauce and chicken on top rice and garnish with green onions.
Serving Size: approx 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user HBEAR30.
Nutritional Info Amount Per Serving
- Calories: 295.2
- Total Fat: 13.1 g
- Cholesterol: 95.5 mg
- Sodium: 1,341.3 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 1.8 g
- Protein: 26.0 g
Member Reviews