Japanese Chicken
I found the original recipe on recipezaar by searching for “chicken” and then sorting by rating to get the top rated chicken recipes. It’s the fourth one down with almost 700 ratings.
I’ve changed it up a bit to make it gluten and refined sugar free.
Ingredients:
-8 chicken drumsticks, skin on (you can do any cut of meat and you can take off the skin-the skin does make it taste amazing though)
-1 cup water
-1/2 cup balsamic vinegar
-1/3 cup Braggs Amino
-2 TBSP honey
-4 garlic cloves-peeled and bruised (just smush it under a knife)
-1 jalapeño, seeds removed
Instructions:
-Put all ingredients in a pan over high heat.
-Once it starts to boil, reduce it to a a simmer. Simmer for 20 minutes, uncovered-turning frequently.
-Remove any scum that rises-scum has never risen for me but just in case!
-Increase heat to medium/high and boil until sauce is thick. Remember to turn chicken frequently. This takes a good 20 minutes.
-Serve over rice and ENJOY!
Serves 4
Shaun LOVES this meal and give it a 5. Lu loved it too. I had to remove the skin and I wish I would have removed the skin BEFORE I cooked it so that the meat could soak up all the yummy sauce.
Category: Gluten Free, Recipes 8 comments »
This looks absolutely delicious and I’m bookmarking the recipe to try it one day. 🙂
i can practically smell your chicken through the computer – the pix are so vivid.
drool…this makes me want chicken more than anything! just a couple more weeks 🙂
I think what I love most about all the things you do, Chelsea, is feed Lu exactly what you feed yourselves. Such a healthy way to raise a child. Good for you.
That looks fantastic! My new favorite chicken part is the thigh. It is just sooo much more flavorful than the all white meat breast! I made some spicy honey brushed thighs last weekend and they were awesome! I think I might try this recipe with a skinless thigh. Yum!
Chelsea this dish looks so good…are you cooking it in just a frying pan with the sauce? I have breast marinading now and would love to try this way of cooking.
[…] Megan wrote an amazing post about patience the other day. She should know-she’s been pregnant 5 weeks longer than I ever was. Today is the start of week 42 for her and she’s ready to meet her baby! We had Megan and Luke over for dinner last night as I can’t imagine cooking at 42 weeks pregnant and Lucy asked to see her Aunt Megan and Uncle Luke. Megan quickly agreed and requested Japanese Chicken. […]
I made a variation of this tonight.
My mods:
– strips of breast meat (skin removed, sadly) instead of drumsticks
– 3 parts brown rice vinegar to 1 part balsamic
– date syrup instead of honey
– only 1/4 cup of water, since I knew the breast strips would cook up quickly
– red pepper flakes instead of jalapeño (pure laziness on my part here)
I also added sliced almonds, and steamed some chopped Swiss chard on top for the final 5 mins or so of cooking. It was delish!