Asiany Chicken
Ingredients
- 1 T butter (or ghee) melted
- 1/2 c coconut aminos
- 1 inch fresh ginger finely chopped
- 2 cloves garlic minced
- 4-5 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs
- Cooking Fat (such as bacon grease or coconut oil)
Instructions
- To make the "sauce": Melt butter in a small saucepan. Stir in the coconut aminos, ginger and garlic. Remove from heat and set aside.
- For the chicken: Heat the pan and add the cooking fat. Pan fry the chicken until almost cooked.
- Add the sauce and simmer over low heat until the sauce is reduced and the chicken is fully cooked.
- Serve immediately.