Sesame Ginger Chicken
Deliciously juicy and tender, this sesame ginger chicken is packed full of flavor and has the perfect balance of sweet and tangy. The marinade for this dish is packed full of mouth hitting flavor bombs like garlic, ginger, shallots and my favorite coconut aminos (soy sauce alternative). This hearty dinner is delicious enough to eat alone, or served up with coconut rice, steamed veggies or on top of your favorite salads.
Equipment
- 1 Bowl
- 1 Cast Iron skillet or grill
Ingredients
- 1.5-2 lbs Boneless skinless chicken breasts I prefer to Filet chicken breasts in half, so they are about 1 inch thick. They cook faster and instead of two large thick breasts you can serve four.
- 1/3 cup Coconut aminos
- 3 tbsp Coconut sugar or honey
- 2 tbsp Fish sauce
- 1 tbsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tbsp Freshly grated ginger
- 1 tsp Garlic minced
- 1 Shallot minced
- 1/2 tsp pepper
- 1/2 tsp Salt
Toppings (optional)
- Sesame Seeds
- Green onions
Instructions
- Filet chicken breasts and set aside. Add all ingredients into a bowl, submerge chicken breasts, cover and refrigerate for a minimum of 4 hours or overnight.
- Add 2 tbsp avocado oil to a large skillet and heat to medium high. Place chicken down and cook for 4-6 minutes each side or until the internal temperature of the thickest part of the chicken reaches 165 degrees F. Take chicken off grill and allow to rest for 10 minutes before slicing into.
Optional Sauce and Toppings
- Any remaining sauce from the marinade can be placed into a pan and heated until simmering for about 5-10 minutes or until the sauce has reduced by half (You are cooking to kill any potential salmonella). Pour over chicken and sprinkle with sesame seeds and scallions.
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!