Who loves sriracha? How about Sriracha Chicken?
I saw the recipe for sriracha chicken floating around Pinterest and like most of the meals I make, I decide I can make them healthier but still taste really good. Because why not?
I like to think I’m getting pretty good at that. Especially Chinese food. Because I haven’t had Chinese food in about five years, and I freaking love it.
What recipe would you like to see next from me? Let me know in the comments!
![](https://ancestral-nutrition.com/wp-content/uploads/2015/11/IMG_2483-300x300.jpg)
Paleo Honey Sriracha Chicken
This easy sweet and spicy Paleo Honey Sriracha Chicken is a meal I cook whenever I crave Chinese take-out but want to keep things healthy. Serve it over white rice or cauliflower rice for a quick and simple low-carb dinner!
Ingredients
- 3 chicken breasts cut into bite sized pieces
- 1 cup tapioca flour
- 4 tbsp unflavored coconut oil
For the sauce
- 1 tbsp butter
- 3 tbsp coconut aminos
- 2 tbsp sriracha
- 2 tsp honey
- 1/2 tsp sesame oil
- 3 garlic cloves minced
Instructions
- Heat the coconut oil over medium to medium-high heat.
- Coat each piece of chicken in tapioca flour.
- Fry until golden on each side.
- While the chicken is frying, add all the sauce ingredient to a pan except the garlic.
- Let this cook on medium heat until it thickens a bit.
- Once thickened, cook the garlic.
- Toss the sauce and chicken together, serve with white rice or cauliflower rice.
Notes
Honey can be substituted with maple syrup, coconut oil with ghee.
Nutrition
Calories: 847kcalCarbohydrates: 75gProtein: 48gFat: 40gSaturated Fat: 28gCholesterol: 159mgSodium: 1338mgPotassium: 882mgSugar: 17gVitamin A: 275IUVitamin C: 18.7mgCalcium: 19mgIron: 1.7mg
Tried this recipe?Let us know how it was!