Maple Lime & Ginger Chicken
I’m terrible at writing and following recipes, so this is something I’ve dubbed an “unrecipe.” After polling my followers on Instagram, I learned that they would prefer to have unrecipes and average looking food photos as opposed to no recipes.
Measurements are approximate (because I rarely measure things) and the instructions are meant to be followed or changed however you like. Also, make substitutions as you see fit and to work with whatever you’ve got on hand.
This was how my mother cooked (she was an expert at taking and empty fridge and turning it into a delicious meal) and it seems to have rubbed off on me.
See the notes at the end for adaptations to make this Whole30 or low-carb/keto.
maple lime & ginger chicken recipe
Whole30 friendly // Low-Carb/Keto // Paleo // Gluten-free // Grain-free
Total time: 20 minutes
2 tablespoons oil (I used sesame oil)
1 tablespoon apple cider vinegar
1-2 tablespoons coconut aminos
2-4 tablespoons maple syrup
1 tablespoon lime juice
1 teaspoon garlic powder
2 teaspoons ginger powder
Salt to taste
1 package chicken (thights or breasts)
1 cup of vegetables of your choice (I used green beans)
Place all the ingredients for the sauce into a small saucepan over medium heat and mix together. Let sauce simmer, stirring occasionally to prevent burning. Cook until the sauce has thickened enough to coat the spoon (about 10 minutes).
While the sauce is cooking, cut the chickent into chunks and brown in a large pan over medium-high heat. When the chicken is about halfway cooked (5-7 minutes depending on the size of your chunks) add the vegetables. Continue cooking until the chicken is done (no longer pink inside) and the vegetables are just barely soft. For my combo of chicken thighs and green beans it was about 15 minutes total (I had large chunks).
Once the meat and veggies are cooked and the sauce is done, pour the sauce over the meat and veggie mixture. Mix well to coat. My sauce was the texture of slightly runny honey.
Serve over rice or cauliflower rice.
For Whole30: Use 1/4 cup of orange juice instead of maple syrup. This will change the flavor slightly but it will still be delicious.
For Low-Carb/Keto: Use 1-2 tablespoons of maple syrup instead of 2-4 tablespoons and serve over caluiflower rice or greens.