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.