This recipe happened completely by accident. I was just craving something asian inspired and as a friend of mine likes to joke, “You MacGyver-ed it.” I’m a big fan of MacGyver style cooking, it’s so much more fun than following a recipe. Watching chopped on the Food Network has definitely inspired me to have the bravery to say, what do I have in my fridge and what can I do with that? The food always turns out edible, and sometimes it turns out pretty darn awesome. Like this time.
This chicken will have some heat but not as much as you might expect. Don’t let the sriracha intimidate you 🙂
**Note: No, soy sauce is not perfect paleo. Technically, nothing with soy in it is paleo. I consider this recipie a splurge – because if you are desperate for Chinese take-put, a little soy sauce (about 1.5 tablespoons per serving) is a hell of a lot better than eating orange chicken with crab rangoon. **
Baked Chicken with Soy-Sriracha Sauce
4 Chicken Breasts
1/2 cup Sriracha Hot Sauce
1/4 cup Soy Sauce
1/2 cup Chicken Broth
1 tbs arrowroot (this helps thicken the sauce)
1 tsp ginger (ground or fresh, both will work)
2 green onions, diced
1 tbs Bacon fat or coconut oil
Preheat oven to 350 degrees. In a large pan, heat oil/fat over medium heat. Be sure your oil is hot! Gently place chicken breasts in hot pan (if you drop them, them will stick to the pan!). Cook about 3 minutes on each side – you are not cooking it all the way through, just getting a good sear on the outsides. This will help keep the chicken moist while baking. Place chicken in a single layer in a baking dish.
In a small bowl, combine the sauces, spices, and broth. Whisk together until well combined. Pour over chicken. Sprinkle green onions on top. Cover and bake 25 minutes. Remove cover and bake an additional 10 minutes or until chicken is cooked through. Use extra sauce when serving (it’s the best part!). If sauce has not thickened sufficiently, place excess sauce in a sauce pan and cook over medium heat until reduced to desired consistency.
- If you are not paleo, you could serve this over rice.
- I like to serve this with a quick sauté of mixed vegetables instead – such as carrots, red cabbage, radish, and celery. You can save time by using a food processor to chop the carrots and radishes, but the celery will be much nicer is you dice by hand. Just place all veggies in a hot pan with a small amount of oil and cook over medium heat until tender. If serving with this chicken, only season the veggies with fresh ground pepper, as the sauce will provide ample salt for the dish. I prefer this method, and the fine dice and crunch of the veggies give a texture similar to rice.
- The extra sauce would also be great with a side of steamed broccoli.