Sticky Lemon Chicken

I have been loving Juli Bauer's Paleo Cookbook. There are so many good recipes and one I've made a few times now is the Honey Lemon Sticky Chicken. I'm not a huge chicken fan because I feel like chicken goes from undercooked to overcooked in a split second. I always tend to overcook it but somehow I've managed to accurately follow this recipe. YAY! I think the sauce really helps to keep the chicken tender and delicious. Plus it has a little sweetness but isn't overboard, which is always good in my book. The only thing that I can't figure out is why my sauce won't reduce. It's supposed to reduce by 1/3 and mine definitely doesn't come close. Oh well, it's still yummy though!

Here is the recipe from Juli's cookbook:

3 tablespoons butter, ghee, or coconut oil
1/4 medium sweet onion, minced
1 clove garlic, minced
1 pound boneless, skinless chicken breasts, diced small
1 teaspoon fine sea salt
1 teaspoon garlic powder

3/4 cup chicken broth
1/4 cup plus 1 tablespoon honey
1/4 cup lemon juice
2 tablespoons coconut aminos*
1 teaspoon grated fresh ginger
1 teaspoon coconut vinegar*
1 teaspoon Sriracha

optional garnish:
sesame seeds
**I use scallions and avocado 

Raw chicken... yuck lol
1. Melt the butter in a large sauce pan over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.

2. Season the chicken with salt and garlic powder, then add to the pan. Brown on all sides until cooked through, about 12 minutes. Remove from pan and set asides on a plate.

3. In a medium bowl, whisk together all the sauce ingredients.

4. Reduce the heat to medium-low and place the sauce pan back over the heat. Pour in the sauce mixture and bring to a low boil. Let the sauce reduce by about one-third, about 10 to 15 minutes, until the sauce coats the back of a spoon.

5. Once sauce has thicken, return the chicken to the pan and cook for 2 minutes to warm the chicken through.

6. Serve over cauliflower rice, garnished with sesame seeds and chopped scallions and seasoned with pepper.

*I used soy sauce instead of coconut amino and white vinegar instead of coconut vinegar.

This is such a great week night meal because it takes about 45 minutes. Well if you are me it takes about an hour but that's because I am much slower at prep and cooking than most people lol.  I served mine over rice but cauliflower rice is always a great option. I hope you love this recipe as much as I do. :)

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