Crispy “Honey” Mustard Chicken (Edit recipe)

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I don't want to brag (okay maybe just a little) but oh my goodness this Crispy "Honey" Mustard Chicken is to die for! David said it tastes just like sweet and sour take out. The sauce is sticky and gooey and the chicken is crispy, tender and finger licking good! We enjoy it with steamed broccoli but the options are endless with this one. Over cauliflower fried rice or with stir fried veggies or even over a salad with savoy cabbage and carrots. Honestly, I have eaten this cold from the refrigerator and it's even delicious cold!

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4-6

Ingredients

1.5 lb Boneless Skinless Chicken Thigh, cut in pieces
0.5 cup Arrowroot Powder
0.5 cup Cassava Flour
1 tsp Salt
1 Tbsp Garlic Powder
0.75 cup Water, or more if needed
0.25 cup Ghee
5 whole Medjool Dates, pureed
3 Tbsp Dijon Mustard
3 Tbsp Coconut Aminos
0.75 cup Avocado Oil, for cooking so amount varies
2 tsp Sesame Seeds, garnish

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Process

Cook Mode

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

Combine in a large bowI, arrowroot, cassava, garlic powder and water.
Whisk till combined, you want it thick.
Add chicken to mixture, stir to coat.
Pour oil in a pan so it's a bit more than coated.
Fry chicken without moving till golden.
Flip and cook other side.
Move to a plate lined with paper towels.
Meanwhile, combine in a saucepan, ghee, pureed dates, Dijon and coconut aminos.
Cook on low till sauce is bubbly, it will be thick.
Add chicken pieces to sauce and toss to coat.
Garnish with sesame seeds (optional).
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	854
Fat:	63 g
Carbohydrates:	35 g
Protein:	34 g
Cholesterol:	35 g
Sodium:	918 mg
Fiber:	2 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.