I love finding Paleo substitutes that meet those cravings we all have for classic favorites such as lasagna, meatloaf, and in this case, chinese food! This recipe is another winner from my mom and is, again, a family favorite turned Paleo. Thanks Mom!
– 6 large skinless, boneless chicken thighs, each cut into bite size pieces
– 1/2 teaspoon kosher salt
– 1 Tablespoon Olive oil
– 3 garlic cloves, peeled each cut lengthwise in half
– 2 tablespoons maple syrup, or agave syrup
– 2 tablespoon balsamic vinegar
– 2 tablespoons tamari sauce
*I used 8 thighs, so I doubled the amount of sauce.
1) Trim fat from the thighs and then salt the chicken.
2) In nonstick 12″ skillet, heat oil over medium heat until very hot. Add chicken thighs and garlic and stir together, turn heat down to low cover and cook for 20 mins., turning chicken once halfway through cooking time.
3) Stir togehter, maple syrup or agave, balsamic vinegar and tamari sauce. When chicken is done, pour mixture over chicken, toss to coat all pieces.
4) Cook uncovered for about 2 mins. to combine flavors.
I recommend serving with charred/oven-roasted broccoli, as shown here. If you are a fan of orange chicken or teriyaki chicken, this is such a healthier version and its deliciously Paleo!