Easy Weeknight Meal: Asian Chicken, Sprouted Rice, and Broccoli

Easy Weeknight Meal: Asian Chicken, Sprouted Rice, and Broccoli

Love Chinese take out? Try this recipe.

This Asian chicken recipe has a crunchy outside and a honey garlic flavor. It has less sodium, sugar, fats (especially harmful vegetable oils), and no artificial ingredients. It is also gluten free! It is a great fit for anyone living a Paleo or Weston A. Price lifestyle.


  • 2 lb pasture-raised chicken thighs
  • 1 cup arrowroot or tapioca starch
  • 2 pasture-raised eggs
  • ½ cup coconut oil
  • 4 TBSP coconut aminos
  • 1 cup honey
  • 8 cloves garlic
  • 1 cup chicken stock
  • steamer bag of broccoli
  • sprouted rice


  1. Cook rice according to package directions.
  2. Heat coconut oil in a large pan on medium heat on the stove.
  3. In a saucepan, add the coconut aminos, honey, garlic, and chicken stock. Heat to a boil, and then, reduce to a simmer for 10 minutes.
  4. Cube up the chicken thighs into 1 inch pieces.
  5. Place the eggs in a bowl and whisk.
  6. Add the starch to another bowl.
  7. Dip the chicken pieces into the egg and then into the starch. Place the coated chicken pieces onto a plate until all are done.
  8. Then, once the pan is heated,  add all of the chicken pieces to the pan.
  9. Cook the chicken for 3-5 minutes on the first side. Then, flip and cook on the other side. The chicken should have some golden coloring.
  10. Once the sauce is reduced, pour it over the chicken.
  11. Stir the chicken and sauce together.
  12. Steam bag of broccoli.
  13. Serve.

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