Garlic Ginger Chicken
This dish will leaving you thinking you just enjoyed Chinese take-out, but is a much healthier alternative. Pair with stir-fry vegetables or cauliflower rice to complete the ensemble.
PREP TIME
20 minutes
COOK TIME
30 minutes
INGREDIENTS
8
Serves: 4
Ingredients
- 4 whole4 whole4 whole Chicken Leg Quarter
- 2 Tbsp2 Tbsp2 Tbsp Unsalted Butter
- 5 cloves5 cloves5 cloves Garlic, smashed and minced
- 1 Tbsp1 Tbsp1 Tbsp Ginger Root, minced
- 1/4 cup1/4 cup1/4 cup Coconut Aminos
- 1/4 tsp1/4 tsp1/4 tsp Fish Sauce
- 1 tsp1 tsp1 tsp Black Pepper
- 1 tsp1 tsp1 tsp Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to bake at 425.
- In a small sauce pan, melt butter on low heat.
- Turn heat to medium and add the ginger, garlic, fish sauce, and coconut aminos to the butter.
- Allow mixture to come to a bubble, and allow to bubble while stirring for a minute or two, then remove from heat.
- Place chicken legs in an oven save baking dish.
- Pour sauce over each chicken leg.
- Sprinkle each leg with salt and pepper.
- Bake chicken at 425 for 45 minutes.
- Allow chicken to cool for 30-45 minutes and then enjoy.
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About This Recipe
Show nutritional information
Egg Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Poultry Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 324 |
| Fat: | 24 g |
| Carbohydrates: | 8 g |
| Protein: | 21 g |
| Cholesterol: | 165 g |
| Sodium: | 1170 mg |
| Fiber: | 0 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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