Ginger Soy Chicken
It's already May. Can you believe it? I'm fairly confident I'm not the only one who thinks 2015 is passing by a little too quick. I know that I was MIA here near the end of April, but it was for good reason!
After finishing up my Whole30, I spent four glorious days in the Dominican Republic with my friend, Jeana. We arrived back to Chicago this past Monday and let me tell you, it was a harsh reality check Tuesday to wake up and not be surrounded by water. My time on vacation was filled with beach, sunshine and drinks. Just the way I like it. Seriously, how can you not fall in love with this?
Alas, I'm finally getting back into the swing of everyday life. I'm working on a post that will share my experience with Whole30, and will also address staying (mostly) Paleo on vacation. That post won't be ready to go until next week, so instead I'm releasing a new recipe for you guys!
This new recipe is for a marinated, ginger "soy" chicken. I say "soy" because this recipe uses a paleo-friendly soy sauce substitute called coconut aminos. This dish in particular pairs really well with my basic cauliflower rice and fresh sauteed veggies. Trust me. Actually, don't. Please try it for yourself instead!
Ginger "Soy" Chicken
Prep Time: 5 mins
Inactive Time: 4-24 hours
Cook Time: 30-35 mins
Servings: 4-6 Ingredients:
1 cup apple juice, no added sugar
¼ cup coconut aminos
1" knob of ginger, chopped
2 tsp (4 cloves) minced garlic
¼-½ tsp salt
1 tbs coconut oil or other fat
4-6 chicken breasts
- Combine apple juice, aminos, ginger and garlic in a large bowl.
- Salt the chicken breasts and place inside a large ziplock bag.
- Pour marinade into the bag, over the chicken. Place in fridge for 4-24 hours. The longer, the better.
- When done marinating, melt 1 tbs oil in a pan on the stove.
- Spread chicken across the pan. Pour in 1/4-1/2" inch of the marinade.
- Simmer uncovered on low for 30 minutes or until cooked through, flipping 1 time halfway through.
- Remove and let rest 5 minutes before serving.