Sweet & Spicy Chicken

by Rachel Maser – CleanFoodCrush

modified by eatlivefit.net


  • 2 lbs. boneless skinless chicken breasts, tenders, or thighs, cut into 1” bite sized pieces
  • 1/3 cup gluten free flour
  • 2 tsp fresh grated garlic, or garlic powder
  • 2 tsp fresh grated ginger, or ginger powder
  • 2 Tbsps sesame oil
  • 1 large red bell pepper, diced
  • 1 large carrot, diced small
  • 2 green onions or scallions, finely sliced
  • 1 tsp red pepper flakes, or to taste
  • sea salt and fresh ground black pepper, to taste about 1/4 teaspoon each

For the sauce:

  • 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
  • 1/2 cup chicken bone broth
  • 2-3 Tbsps raw honey (depending on your sweetness preference)
  • 1 tsp garlic powder, or fresh grated garlic
  • 1 tsp favorite hot sauce (optional)
  • 1/2 tsp ground ginger, or freshly grated
  • 1/2 tsp apple cider vinegar
  • tiny pinch of sea salt


  1. In a large ziplock bag or glass bowl add chicken, flour, garlic powder, ginger powder, sea salt and pepper.
  2. Seal the bag and toss chicken pieces to get all chicken pieces nicely coated.
  3. In a small bowl, combine and whisk together your ingredients for the sauce. Set aside.
  4. Heat your sesame oil in a large skillet over medium heat.
  5. Add coated chicken and cook until golden on all sides, but not entirely cooked through, about 3-4 minutes, creating a crispy crust on the chicken.
  6. Stir in bell peppers and carrots and continue to cook until veggies soften a bit.
  7. Pour your sauce over top of the chicken and veggies, bring it all to a boil, then reduce the heat and simmer until chicken is cooked through and sauce thickens up a bit, about 3-4 minutes.
  8. Sprinkle with green onions/scallions and enjoy