Paleo Bourbon Chicken with Shitake Mushrooms
This sweet and savory dish comes together so quickly and easily. Perfect for any night of the week.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4 servings
For the Chicken
- 3 Tbsp olive oil
- 2 1/2 lbs chicken thighs, boneless, skinless, cut into 1" pieces
- 3 cloves garlic, minced
- 1 1 inch knob ginger, minced
- 1 tsp crushed red pepper flakes
For the Slurry (to thicken)
- 1/4 cup filtered water
- 3 Tbsp arrowroot powder
In a bowl, whisk together wet ingredients of the sauce: orange juice, honey, broth, coconut aminos, tomato paste, apple cider vinegar. Set aside.
In a skillet, heat oil over medium high heat.
Add chicken and saute for about 10 minutes.
Add the garlic and ginger to the chicken and saute another 2-3 minutes.
Add the sauce to the chicken and bring to a boil. Then reduce heat and simmer approximately 10-12 minutes, stirring occasionally.
Add the mushrooms and continue to simmer another 5 minutes.
In a coffee or tea cup, combine the water and arrowroot powder and mix with a fork until the arrow root powder has dissolved.
While stirring the sauce in the skillet, slowly pour a bit of the slurry in. Add just enough of the slurry to get your desired thickness. I add about 1/2 of it. Be sure to keep stirring as this will thicken QUICKLY! Also...thicken the sauce just before serving. You don't want to continue cooking the sauce for too long after you've added the slurry.
To kick up the heat index, add 2-3 thai peppers, minced and cook it with the ginger and garlic. Oh yum!
You can add any type of mushroom you like. Shiitake mushrooms are my fav.