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"Better Than Takeout" Chinese Chicken

No more mysterious (and high MSG) Chinese takeout--this is BETTER, healthier, and seriously satisfying!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 4



  • 1/4 cup Tamari sauce or soy sauce
  • 1/4 cup water
  • 1 1/2 lbs boneless, skinless chicken thighs cut into 2-inch cubes
  • 3/4 cup whole wheat flour
  • 4 tbsp coconut oil


  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 1/2 tsp red pepper flakes or 1 tsp if you like it spicy
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 1/4 cup Tamari sauce or soy sauce
  • 1/2 cup water


To make the chicken:

  • In a shallow dish, combine the soy sauce and water.
  • Cut your chicken into 2-inch cubes and add cubes to marinade as you cut (to save time). Make sure the chicken cubes marinate for at least 10-15 minutes at room temperature, or up to a few hours in the refrigerator.
  • Place the flour on a plate. Remove the chicken from the marinade and roll the pieces around in the flour until all sides are coated.
  • In a large skillet, melt the coconut oil over medium heat. Add the chicken and cook until golden brown all over and cooked through, 6-8 minutes. Move the chicken to a plate, leaving the flavorful bits in the pan.

To make the sauce:

  • In the same pan over medium low heat, cook the garlic, ginger, and pepper flakes for 30-60 seconds.
  • Whisk in the vinegar, honey, soy sauce, and water, and bring to a boil. Cook, scraping up the browned bits in the bottom of the pan, until the liquid begins to thicken, 2-3 minutes.
  • Add the chicken, stir to coat it in the sauce, and serve warm over rice with sesame seeds on top and a veggie side (optional).


You can use chicken breasts instead of thighs, but we definitely prefer thighs (plus, they're usually more cost effective anyway)!
Keyword Dairy-free, egg free, Freezer-friendly, Nut-free