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Chicken is a staple in our house. We tend to keep it very simple with methods and focus on the flavor combinations. What can I say-I like delicious and easy recipes! This recipe is a sweet and spicy chicken that was a hit with my mom and our daughter.
With school starting, work hours picking up and getting ready to move, we have been busier than normal around here but still have managed to cook dinner every weeknight, thanks to my awesome family! We are blessed to have my mom helping us out on days that we both work. Our daughter is so helpful with baby brother and my husband is the best teammate I could ever dream of. Making dinner every night is doable for my husband and I; we tend to turn to recipes such as this Easy Sweet and Spicy Chicken. It also heats nicely the next day for our lunches!
A good balance of spicy, sweet and a little salty, with plenty of flavor. You can always kick it up a notch by doubling the hot ingredients or adding extra hot sauce when serving. Also cutting the coconut sugar to only one tablespoon will bring down the sweetness factor a bit, we have enjoyed it this way as well. While we are accustomed to spicy and do have a taste for intense flavor, we aim to have our recipes be adaptable to suit many palates and preferences.
While we used specific brands and products for this, I am sure that using whatever you have on hand would yield a similar delicious result. We used a Piri-Piri spice blend powder (made in Oregon!) that was gifted from my sister, Kerrygold Grass Fed Butter or refined coconut oil, mild chili powder, this green hot sauce (unavailable on Amazon 😥 but also made in Oregon!) the only brand of coconut aminos available! You could use medium or hot chili powder if you like it spicy and I am sure soy sauce or liquid aminos would be fine if you don’t have issues with that-the flavor may be more soy sauce-y and definitely saltier, proceed with that in mind!
As always, please feel free to try any variations of this recipe and share with us how it went!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
6 people
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- 2 lbs chicken breast or thigh meat
- 1/2 onion cut into thin strips (optional)
- 2 tbsp butter or coconut oil for frying
- 2 tbsp coconut aminos
- 2 tbsp coconut sugar (omit for Whole30 version)
- 2 tbsp green chili hot sauce
- 1 tbsp chili powder
- 1/2 tbsp garlic powder
- 1 tsp sea salt
- 1/4 tsp piri piri or cayenne
Ingredients
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|
- Cut chicken into 1 inch chunks
- Heat oil or butter in a large skillet on medium high heat
- Saute onions and set aside
- Add chicken to hot skillet
- Sprinkle evenly with sea salt, chili powder, garlic powder, piri piri or cayenne and coconut sugar
- Stir to incorporate
- Drizzle hot sauce and coconut aminos onto chicken
- Stir again to incorporate and cover with lid
- Stir occasionally to allow chicken to crisp up on all sides and liquid to reduce to your liking
- Add your onions back in and stir
- Enjoy with a side of starch and veggies!
Optionally you could de-glaze the pan to make a gravy or sauce after removing the finished chicken. Pour 1/2 cup of either broth, water or coconut milk into the hot pan and immediately scrape the bottom all around to remove cooked on yumminess. Stir constantly until a nice gravy of your desired consistency has formed. Use this to pour over the chicken and or your side dishes!
Mmm…looks so good. Will definitely try this chicken recipe.
Thanks Tiffany! I hope you like it 🙂