Whole30 Sweet Chili Chicken
Say hello to flavor-packed, guilt-free indulgence with Whole30 Sweet Chili Chicken! This easy, 35-minute recipe transforms tender, golden-brown chicken thighs into a savory delight, coated in a perfectly balanced sweet and spicy sauce made from coconut aminos, rice vinegar, date paste, and a hint of crushed red pepper flakes. The tapioca starch thickens the sauce effortlessly, while garlic and ginger add aromatic depth. Finished with fresh green onions and sesame seeds, this dish is entirely Whole30-compliant and free of refined sugars, making it perfect for clean eating. Pair it with cauliflower rice or steamed vegetables for a wholesome, satisfying meal that’s both nutritious and bursting with flavor. Your go-to healthy dinner option is here!
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs (boneless, skinless)
- 0.25 cups coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoons tapioca starch
- 1 tablespoons water
- 3 cloves garlic (minced)
- 1 teaspoons ginger (grated or minced)
- 0.5 teaspoons crushed red pepper flakes
- 1.5 tablespoons date paste
- 2 tablespoons coconut oil
- 2 green onions (sliced for garnish)
- 1 teaspoons sesame seeds (optional for garnish)
Instructions
In a small bowl, whisk together the coconut aminos, rice vinegar, and date paste until the date paste is fully dissolved. Set aside.
In a separate small bowl, mix the tapioca starch and water to create a slurry. Set aside.
Heat a large skillet over medium heat and add the coconut oil.
Once the coconut oil is heated, add the chicken thighs to the skillet. Cook for 5-6 minutes on one side, then flip and cook for another 5-6 minutes on the other side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium-low and add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn them.
Pour the coconut amino mixture into the skillet and stir. Add the crushed red pepper flakes and bring the sauce to a gentle simmer.
Slowly stir in the tapioca slurry, mixing constantly to thicken the sauce. Let it cook for 1-2 minutes, or until the sauce reaches your desired consistency.
Return the cooked chicken thighs to the skillet, coating each piece evenly with the sweet chili sauce. Let the chicken simmer in the sauce for 3-5 minutes to absorb the flavors.
Remove the skillet from heat and garnish the sweet chili chicken with sliced green onions and sesame seeds (if using).
Serve hot and enjoy! Pair with cauliflower rice or steamed vegetables for a complete Whole30-compliant meal.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 26.3 g | ||
| Protein | 179.2 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
