Ingredients
1 1/2 lbs boneless skinless chicken thighs, cubed
1/2 cup tamari
1 cup flour (whole wheat or cassava)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 Tablespoons honey
2 Tablespoons unseasoned rice vinegar
1/4 cup water
2 Tablespoons avocado or coconut oil
Instructions
Combine chicken with half the tamari and a splash of water in a bowl; marinate for 15 minutes.
Whisk together the rice vinegar, honey, remaining tamari, and water in a small bowl.
Place minced garlic, ginger, and red pepper flakes (optional) in a small prep dish.
Dredge marinated chicken thoroughly in the flour until evenly coated.
Heat oil in a large skillet over medium-high heat.
Sear the chicken in batches until golden brown and cooked through.
Return all chicken to the pan and pour in the sauce mixture.
Simmer until the sauce thickens and glazes the chicken.
Notes
Use boneless skinless chicken thighs for the most tender and juicy results. Ensure your skillet is hot enough before adding chicken to achieve a proper sear. The remaining flour coating on the chicken will help thicken the sauce naturally as it simmers.
- Prep Time: 20
- Cook Time: 15
- Category: Quick & Easy Dinner Recipes
- Method: Stir-fry
- Cuisine: Asian-Inspired
- Diet: Halal