Today's recipe is inspired by traditional sticky chicken which is usually made by marinating chicken in soy sauce, garlic, ginger and lots of sugar. I decided to make a version that is much more healthful by using Medjool dates in place of the sweetener and subbing in Bragg's Amino's for part of the soy sauce to limit the amount of sodium in the dish. While the chicken wasn't technically sticky, the flavor was out of this world good and would make for some great shish-kabobs on the barbeque this summer. I just baked mine in the oven and served along side some coconut cauliflower "rice" and stir-fried vegetables. I will share how to make the coconut cauliflower "rice" tomorrow.
Sticky Chicken (Serves 4-5)
4-5 boneless skinless chicken breasts totaling about 20 ounces
2 tbsp. minced garlic
2 tbsp. minced ginger
2 tbsp. tomato paste
2 tbsp. balsamic vinegar
2 tbsp. soy sauce
2 tbsp. Bragg's Amino Acid
3 Medjool Dates
Marinate in your refrigerator any where from 2 to 8 hours. I let mine sit for about 3 hours and it was super flavorful and yummy.
Serve with your favorite sides and Enjoy!