Asian Pulled Chicken

by

 I love having this chicken over Cauliflower Fried ‘Rice’  or steamed vegetables for an Asian takeout feel. This easy pulled chicken is always in my rotation of weeknight meals. It’s quick, delicious, and I can usually make it with ingredients I already have in the house. It’s also great for entertaining in a pinch! If you have time, this recipe also works well in a slow cooker. Just add all ingredients for the sauce; then add the chicken. Cook on high for four hours or low for six to eight. Make sure to temp chicken to ensure it reaches 165°F. Shred chicken in sauce and enjoy! 

Asian Pulled Chicken

Serves 4
Prep: 10 min
Cooking: 30 min
Total: 40 min
Beginner

Ingredients: 
4 Chicken breast 
1 Cup orange juice (not from concentrate) 
½ Cup coconut aminos (SCD legal version see below)
2 Tbsp. ginger, fresh and grated  
4 Cloves of garlic 
¼ Cup of honey
2 tsp. olive oil 
1 tsp. sesame oil
4 Green onions, sliced  
Salt, TT
Black pepper, TT

Method of Prep: 

  1. Gather and prep ingredients. Start by making the SCD legal coconut aminos. I like making a big batch so I can easily add it in recipes. 
  2. In a small saucepan add 1 1/2  cups of beef bone broth, 1/4 aged balsamic vinegar, 1 Tbsp. apple cider vinegar, 2 Tbsp. honey, 1/2 tsp ginger (fresh or powdered), and 1/2 tsp salt.
  3.  Bring to a boil, then reduce to a simmer until it has reduced by half, about 15-20 minutes. 
  4. Allow to cool, and store in the refrigerator for up to a month. This version is more gelatinous than regular coconut aminos, but I find it incorporates easier and keeps longer this way. However, if you want it to be thinner you can use beef stock instead of bone broth. 
  5. Now we are ready to make the pulled chicken. Preheat the oven to 400°F. Gather and prep ingredients.
  6. Place chicken breasts on a sheet tray. Season with salt and pepper. Bake for 10 minutes.
  7. While baking combine orange juice, coconut aminos, ginger, garlic, honey, olive oil, and sesame oil to a small pot.
  8. Bring to a boil for 5 minutes or until reduced by half. Be sure to stir occasionally to prevent burning. Season with salt and pepper to taste.
  9. Now spoon or brush mixture over chicken after the 10 initial minutes of baking. Keep doing this every 5 min until the chicken reaches 165°F. Be sure to keep the basting sauce separate from the rest of the batch so as to not cross-contaminate the sauce.
  10. Once chicken has reached temp, remove from the oven and cool slightly. Take two forks or clean hands and pull the meat apart. Take the remaining sauce and pour over the pulled meat. Garnish with green onions. 

                            

Nutrition Facts: 
Calories- 290
Carbs- 33.2 g
Protein- 33.8 g
Fat- 4.2 g