Sweet Sticky Garlic Hoisin Chicken

Almond crusted baked chicken dunked in a lightly sweet sticky almond butter based hoisin sauce laced with garlic…sticky, finger-licking deliciousness!

I don’t do shop bought sauces. I can see how they can appear convenient but for the most part whipping up your own sauce will only take you about 10 minutes more and you’ll feel mightily good knowing exactly what went in to it.

No additives or preservatives, no refined sugar…free from the unnecessaries yet loaded with flavour and relatively hassle free. If you don’t have the time whip up bigger batches and store them in the fridge for a week of tasty eats!

I had a longing for something “take out” inspired…with a little Asian flare! High on flavour, fusion food that tastes like it should be considered an unhealthy option! It’s been far too long since I whipped up a batch of chicken tenders and having seen this awesome albeit non paleo garlic chicken over on Pinch of Yum I just had to create my own version…paleo friendly but of course.

It has actually been ages since I had chicken breast! I’ve been eating my way through shoulders of lamb, and other chicken pieces, mainly thighs and wings, skin and all…chicken breast hasn’t gotten a look in! It has it’s place…it just needs a little jazzing up and you don’t really get that much more jazzy than this chicken!

I was a little worried about giving the baked chicken a dunk in the sauce. I had visions of the coating being left behind but much to my surprise and delight it held strong. Once baked for 5 minutes more the sauce took on a whole new consistency. Thicker, sweet and sticky…beeee…autiful!

I served mine up with a super simple brussel and kale slaw…honey mustard dressing and toasted almonds for a extra bit of crunch. A meal doesn’t feel complete without a bit lot of green on the side!

It used to be soooooo damn hard to get my hands on lacinato kale but kale loving has now extended to Irish shores and thankfully I can now pick it up without hassle at the grocery store! Wonders will never cease! We’re slowly but surely catching up!

This is one of those dishes that is best served immediately. The coating doesn’t hold on so strongly once allowed too cool but all the flavour remains and if you mix up leftover chicken pieces with a pile of greens you’ll have yourself a mighty alternative to a traditional or not so traditional chicken salad.

You’ll have leftover sauce…but making a smaller amount would be frankly silly. I find it more difficult to achieve the desired consistency with sauces when you make them in teeny tiny single serving amounts.

Hold on to the leftovers for a quick and easy salad with whatever meat and veggies you have at hand later in the week!

Get the recipe for the Brussel and Kale slaw here!

What’s your favourite way to jazz up chicken breasts? These cashew cream stuffed parma wrapped ones make for another super tasty satisfying supper!

Sticky Garlic Hoisin Chicken

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: bake entree gluten-free grain free low-carb paleo almonds chicken coconut aminos almond butter

Ingredients (Serves 1 -2)

For the Chicken

• 350g (12oz) boneless skinless chicken breast (1 large)
• 1/2 cup (125ml) unsweetened almond milk
• 1 tsp apple cider vinegar
• 70g (1/2 cup 1 tbsp) almond meal (meal as opposed to blanched almond flour)
• 1/4 tsp Himilayan rock salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp melted coconut oil for baking!

Sauce

• 1 tbsp (15g) almond butter
• 1/2 tbsp honey
• 80ml (1/3 cup) coconut aminos
• 2 cloves of garlic minced
• 1/4 tsp ground ginger
• 1/4 tsp Chinese Five Spice powder
• 1/4 cup (60ml) water
• 2 tbsp fresh orange juice
• 1/2 tbsp white wine vinegar
• 1/2 tsp tomato paste

Instructions

For the Sauce

Blend together all ingredients in your food processor. Place in a pot over a medium heat, bring to the boil, reduce heat and simmer for 5 minutes. Set aside. Can me made up to 48 hours in advance!

For the Chicken

Preheat oven to 200C (400F).

Mix together almond milk and apple cider vinegar and set aside for 2 minutes; homemade buttermilk!

Mix together almond meal and season.

Slice chicken breast in to 6 large evenly sized long pieces.

Dip each one in the “buttermilk”, roll each one in the almond mix and place on lined and greased baking tray.

Drizzle with coconut oil and bake in the oven for 10 minutes. Gently flip and bake for 10 minutes more.

Increase oven to 220C (450F).

Remove and one at a time gently dredge in sauce. Return to the tray and bake for 5 minutes more.

Remove and allow to cool for 2-3 minutes. Drizzle with more sauce and garnish with spring onions and chili to serve.