Vietnamese Sticky Chicken

Name: Vietnamese Sticky Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 2 boneless skinless chicken breasts; 1 tablespoon avocado oil; 2 green onions; 2 large cloves garlic; 1 (1-inch nub) ginger, peeled and minced; 1.5 cups chicken broth; 1/4 cup coconut sugar; 1/4 cup Coconut aminos; 3 tablespoons rice vinegar; basmati rice; 8 ounces Chinese broccoli; 2 tablespoons cilantro; 2 tablespoons roasted cashews or peanuts

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 Servings
Calories
322 kcal
Course
Main Course
Cuisine
Vietnamese

Vietnamese Sticky Chicken

Tyler Espinosa

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A delicious chicken recipe that will enhance your weeknight meals! Sweet and savory Vietnamese chicken comes together quickly for a healthy dinner. Make it paleo by serving with cashews rather than peanuts.

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Ingredients

Servings

Vietnamese Sticky Chicken

2 boneless skinless chicken breasts about 1 pound
1 tablespoon avocado oil or coconut oil
2 green onions chopped
2 large cloves garlic minced
1 (1-inch nub) ginger, peeled and minced
1.5 cups chicken broth
1/4 cup coconut sugar
1/4 cup Coconut aminos see note*
3 tablespoons rice vinegar

For Serving:

basmati rice
8 ounces Chinese broccoli sauteed or roasted
2 tablespoons cilantro chopped
2 tablespoons roasted cashews or peanuts chopped

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Instructions

Preheat the oven to 450 degrees F. Coat the chicken with avocado oil or olive oil, sprinkle with sea salt, and place in a casserole dish or on a baking sheet. Bake 7 to 9 minutes, until chicken is cooked through (note: you can roast the broccoli at the same time by chopping it, drizzling it with oil and sprinkling it with sea salt and spreading it over a baking sheet). Remove chicken from the oven and allow it to rest while preparing the remainder of the recipe.
Heat the avocado oil over medium-high heat and add the green onions, garlic, and ginger. Saute, stirring frequently until very fragrant, about 2 minutes. Stir in half of the chicken broth and bring to a full boil. Add the coconut sugar and cook, stirring frequently, until substance is dark and sugar has dissolved, about 3 to 4 minutes. Add the coconut aminos (or liquid aminos or soy), rice vinegar, and the remaining chicken stock. Cook at a full boil stirring frequently, until mixture has thickened and looks like syrup, about 7 to 9 minutes.
Remove the caramel mixture from the heat and slice the chicken. Place sliced chicken in the skillet with the caramel and stir to coat well. Serve chicken over rice with roasted broccoli. Sprinkle with peanuts and cilantro.

Notes

*You can also use liquid aminos, tamari, or low-sodium soy sauce if you aren't intolerant to soy
Nutrition information calculated based on the chicken without the addition of rice or any toppings.