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Paleo Honey Sriracha Chicken
Dani
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!
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Main Course
Cuisine
Chinese
Servings
4
servings
Calories
847
kcal
Ingredients
1x
2x
3x
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:
847
kcal
Carbohydrates:
75
g
Protein:
48
g
Fat:
40
g
Saturated Fat:
28
g
Cholesterol:
159
mg
Sodium:
1338
mg
Potassium:
882
mg
Sugar:
17
g
Vitamin A:
275
IU
Vitamin C:
18.7
mg
Calcium:
19
mg
Iron:
1.7
mg
Keyword
paleo chicken stir-fy, paleo chicken with sriracha, paleo chinese spicy chicken
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